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–+ servings

Caribbean Jerk Chicken

This Caribbean Jerk Chicken is bold, spicy, and bursting with tropical flavor. Marinated in a vibrant blend of chili, garlic, allspice, thyme, and lime juice, the chicken is grilled or baked to smoky perfection. Juicy on the inside and charred on the outside, it’s a taste of the islands in every bite — perfectly balanced with heat, citrus, and a touch of sweetness. Serve it with rice, mango salsa, or grilled pineapple for a complete Caribbean experience.
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Prep Time 20 minutes
Cook Time 25 minutes
Marinating Time 2 hours
Total Time 2 hours 45 minutes
Servings: 4
Ingredients Method Nutrition Notes

Ingredients
 
 

  • 2 lbs chicken thighs or breasts bone-in or boneless
  • 2 green onions chopped
  • 3 garlic cloves minced
  • 1 Scotch bonnet pepper or habanero, seeded and chopped
  • 1 small onion roughly chopped
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 1 tbsp fresh thyme or 1 tsp dried thyme
  • 1 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/4 cup orange juice optional, for extra sweetness and moisture

Method
 

  1. Make the marinade: In a blender or food processor, combine green onions, garlic, Scotch bonnet pepper, onion, brown sugar, soy sauce, lime juice, olive oil, thyme, allspice, cinnamon, nutmeg, paprika, pepper, salt, and orange juice if using. Blend until smooth and fragrant, forming a thick, spicy paste.
  2. Marinate the chicken: Place the chicken in a large ziplock bag or glass bowl. Pour the marinade over the chicken and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for the best flavor infusion.
  3. Grill or bake:
  4. - **To grill:** Preheat your grill to medium-high heat. Remove chicken from the marinade and let excess drip off. Grill for 6–8 minutes per side, or until nicely charred and cooked through (internal temperature 165°F / 74°C).
  5. - **To bake:** Preheat oven to 400°F (200°C). Place marinated chicken on a baking sheet lined with foil and bake for 25–30 minutes, turning halfway through, until golden and cooked through.
  6. Caramelize and finish: For extra depth, brush the chicken with leftover marinade (that has been boiled for 3–5 minutes to kill bacteria) during the last few minutes of grilling or baking.
  7. Serve: Let the chicken rest for 5 minutes before serving. Garnish with fresh lime wedges, chopped green onions, or parsley. Serve with coconut rice, fried plantains, or mango salsa for a true Caribbean feast.
  8. Optional: Add a drizzle of honey over the top before serving to balance the heat.

Nutrition Facts (per serving)

Calories: 390kcalCarbohydrates: 10gProtein: 40gFat: 20g

Notes

Scotch bonnet peppers are traditional and spicy — use half or replace with jalapeño for milder heat.
This marinade also works beautifully with shrimp, pork, or tofu.
Leftovers can be stored in the fridge for up to 3 days and reheated gently in a skillet.

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