The first time I made jerk chicken, I was intimidated — all those spices, all that heat. But once I gave it a try, I realized it’s not complicated at all… and the flavor is out of this world.

This recipe has become one of our go-to summer dinners when we want something different, bold, and full of life. The marinade is packed with warm spices, fresh thyme, and a little kick from scotch bonnet or jalapeño. It’s smoky, spicy, and just a little sweet — exactly what jerk chicken should be.

And trust me, once that chicken hits the grill, the smell alone will have everyone asking when dinner’s ready.

Ingredients

For the Chicken:

• 4 bone-in, skin-on chicken thighs

• 4 bone-in chicken drumsticks (or use a mix you prefer)

For the Jerk Marinade:

• 2 tbsp olive oil

• 1 tbsp brown sugar

• 2 garlic cloves, minced

• 2 green onions, chopped

• 1 small jalapeño or scotch bonnet pepper, chopped (adjust to heat preference)

• 1 tbsp fresh thyme leaves

• 1½ tsp ground allspice

• 1 tsp ground cinnamon

• 1 tsp ground ginger

• 1 tsp smoked paprika

• ¾ tsp salt

• ½ tsp black pepper

• Juice of 1 lime

• 2 tbsp soy sauce

• 1 tbsp apple cider vinegar

Instructions

1. Blend the marinade: Combine all marinade ingredients in a blender or food processor. Blend until smooth.

2. Marinate the chicken: Place chicken in a large bag or container and pour in marinade. Toss to coat well. Cover and refrigerate for at least 4 hours, or overnight for best flavor.

3. Preheat grill to medium-high heat (around 400°F). Remove chicken from marinade and let it sit at room temperature for 20 minutes.

4. Grill chicken for 30–35 minutes, turning every 6–8 minutes, until nicely charred and internal temp reaches 175°F.

5. Let rest 5–10 minutes before serving.

Sarah’s Tips

• For extra smokiness, grill the chicken over indirect heat first, then sear on direct heat at the end.

• This recipe is perfect with coconut rice, grilled plantains, or a simple mango salad.

• Leftovers make amazing rice bowls or wraps the next day.

Nutrition (Per Serving)

• Calories: 420

• Protein: 35g

• Carbs: 6g

• Fat: 28g

• Fiber: 1g

• Sugar: 3g