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Jerk Chicken

Seasoned recipe · Published October 30, 2026

Fiery, aromatic Jamaican-style jerk chicken with a blended scallion, thyme and allspice marinade. Oven or grill.

Ingredients

• 3 lb bone-in chicken thighs and drumsticks
• 6 scallions, chopped
• 1 to 2 scotch bonnet peppers, seeded for less heat
• 6 garlic cloves
• 1 tbsp fresh thyme leaves
• 1 tbsp ground allspice
• 1 tsp ground cinnamon
• 1 tsp black pepper
• 2 tsp salt
• 1/4 cup soy sauce
• 3 tbsp lime juice
• 2 tbsp brown sugar
• 2 tbsp vegetable oil

Method

1. Blend scallions, scotch bonnet, garlic, thyme, allspice, cinnamon, pepper, salt, soy sauce, lime juice, brown sugar and oil into a coarse paste.
2. Score the chicken a few times to the bone. Rub the marinade all over and under the skin. Cover and refrigerate at least 4 hours, ideally overnight.
3. Heat the oven to 425°F (220°C). Set the chicken skin side up on a rack over a baking sheet.
4. Roast 40 to 45 minutes until the skin is charred in spots and the thickest piece reaches 175°F (80°C).
5. Broil 2 minutes for extra char if desired. Rest 5 minutes before serving. To grill, cook over medium indirect heat, covered, 35 to 40 minutes, turning once.

Tips

• Wear gloves when handling scotch bonnets, and wash your hands well afterward.

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