Jamaican Jerk Chicken

Beth Pierce


This Jamaican Jerk Chicken recipe brings the flavors of garlic, spicy peppers, ginger, allspice, nutmeg and cinnamon together in the most flavorful chicken marinade ever. The flavors really come together well and the aromas from the chicken on the grill will make your mouth water. I like to make it with chicken legs and thighs however even though it is not traditional you could do it with boneless skinless chicken breasts. For a complete meal serve with mango salsa, sweet potato fries, and cherry lemonade.


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15 Min
40 Min


  • 1 medium
    onion roughly chopped
  • 6
    green onions roughly chopped
  • 4 clove
    garlic peeled
  • 2
    habanero peppers stem removed
  • 1
    inch piece ginger peeled roughly chopped
  • 3 Tbsp
    soy sauce
  • 2
    limes juiced
  • 2 Tbsp
    brown sugar
  • 1 Tbsp
    fresh thyme leaves
  • 3 tsp
  • 1/2 tsp
    ground nutmeg
  • 1/2 tsp
    ground cinnamon
  • 1/2 tsp
    fresh ground black pepper
  • 2 1/2 - 3 lb
    bone in skin on chicken legs or thighs

How to Make Jamaican Jerk Chicken


  1. Combine the onion, green onions, garlic, habanero peppers, ginger, soy sauce, lime juice, brown sugar, thyme, allspice, nutmeg, cinnamon, and pepper in a food processor. Pulse several times to combine the ingredients.
  2. Pour into a heavy duty seal bag and add the chicken legs and thighs to the bag. Place the bag in the refrigerator and marinate for 3-4 hours.
  3. Preheat the grill to medium high heat. Using tongs remove the chicken from the marinade and place on the grill over direct heat. Discard any remaining marinade. Cook until slightly blackened and charred. Move the chicken to indirect heat until it reaches an internal temperature of 160 degrees.

Printable Recipe Card

About Jamaican Jerk Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Caribbean

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