Traditional Caribbean Jerk Chicken
Bold, Smoky, Spicy, and Rooted in Island Tradition
Few dishes represent Caribbean cuisine more than jerk chicken. Traditionally cooked over pimento wood and infused with layers of heat, spice, and aromatics, jerk chicken is more than a recipe—it's a cultural experience.
This version honors those traditional flavors while using techniques that can easily be replicated in a home kitchen.
Servings: 6 Servings
Ingredients
Chicken
- 4 lbs Bone-In Chicken Thighs or Leg Quarters
- 1 tsp Kosher Salt
Make Jerk Marinade
Instructions
Step 1: Make the Marinade
- Add all marinade ingredients to a blender or food processor.
- Blend until smooth.
Step 2: Marinate the Chicken
- Pat chicken dry.
- Season lightly with salt.
- Coat generously with jerk marinade.
- Cover and refrigerate overnight.
Step 3: Cook the Chicken
- Preheat oven to 375°F or prepare grill for indirect cooking.
- Arrange chicken on sheet tray or grill grates.
- Cook for approximately 40-45 minutes or until internal temperature reaches 175°F.
- For additional color and caramelization, broil for 2-3 minutes at the end of cooking.
Step 4: Rest and Serve
- Allow chicken to rest for 5-10 minutes before serving.
Video
Notes
Serve with:
Jerk chicken is all about balance.
Heat should never overpower the herbs, spices, and aromatics that make jerk so distinctive. Bring your fork or bring your feelings. Either way, I'm bringing flavor.
YOOOOUW!!
- Rice and Peas
- Fried Plantains
- Festival
- Cabbage
- Mac and Cheese
Jerk chicken is all about balance.
Heat should never overpower the herbs, spices, and aromatics that make jerk so distinctive. Bring your fork or bring your feelings. Either way, I'm bringing flavor.
YOOOOUW!!