Jerk Chicken is a delightful Caribbean chicken recipe that is spicy, sweet, zesty, and has the most delicious crispy skin. Marinating the chicken overnight makes it flavorful and juicy.
Prep Time15 minutesmins
Cook Time25 minutesmins
Marinade time12 hourshrs
Total Time12 hourshrs40 minutesmins
Course: Main Course
Keyword: Jerk Chicken Recipe
Author: Natasha Bull
8piecesbone-in skin on chicken (I used drumsticks and thighs)
2tablespoons(packed) brown sugar
1teaspoongrated fresh ginger
3habanero or serrano peppers(chopped finely)
Juice of 1 lime
Scallions, for garnish(to taste)
Mix all the marinade ingredients (everything except the scallions) together in a bowl.
Add the chicken pieces to a large ZipLoc.
Pour the marinade over the chicken and toss to coat. Let the chicken marinade at least 12 hours (up to 24 hours). I like to rotate the bag once halfway through if I remember just so the marinade is evenly distributed.
Oil the grill's grate and cook the chicken pieces over medium-high heat until they're cooked through (approximately 25 minutes). Every grill varies, so it's important to use your best judgement so it doesn't burn. I recommend keeping an eye on it while it's cooking (don't just leave it), turning it frequently, and if it looks like the skin is getting too charred, turn down the heat and/or move it to a cooler part of your BBQ. Internal temperature of the chicken should reach 165F before you eat it. Oven method: Preheat oven to 400F. Arrange chicken pieces in a baking dish or a foil-lined baking sheet. Roast chicken for 35-45 minutes. Ensure the chicken's internal temperature is 165F prior to eating it. For extra crispy skin, broil it for a few minutes at the end if needed.
Serve chicken with chopped scallions.
This chicken is meant to be spicy. If you want a milder version, use one jalapeno pepper instead of the suggested spicier peppers.