Jerk Chicken Recipe

This authentic Jamaican jerk chicken recipe features chicken legs marinated in a vibrant homemade paste of lime juice, rum, jalapeños, allspice, and fresh herbs, then grilled to smoky perfection with a caramelized, charred exterior. The bold, spicy flavors are beautifully balanced with grilled pineapple rings for a traditional Caribbean feast that's both fiery and tropical.

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Prep Time 15

Cook Time 25

Marinating Time 2

Servings: 4

Course: Main Course

Cuisine: Jamaican

Calories: 300

Ingredients Method Notes

Ingredients

3 tablespoons lime juice
2 tablespoons dark rum
2 tablespoons sunflower oil
4 scallions coarsely chopped
1 –2 fresh jalapeño chiles halved, seeded, and coarsely chopped
2 garlic cloves coarsely chopped
1 tablespoon ground allspice
2 teaspoons fresh thyme leaves
Salt and black pepper to taste
4 chicken legs or drumsticks
Grilled pineapple rings for serving
Chopped fresh thyme for garnish

Method

Prepare the jerk paste by blending all the paste ingredients in a food processor along with a pinch of salt and pepper until you achieve a smooth consistency.
Place the chicken pieces in a non-metallic dish and generously brush the jerk paste all over each piece, making sure they're well coated. Cover the dish and let the chicken marinate in the refrigerator for at least 30 minutes, though leaving it overnight will give you more intense flavor.
Transfer the marinated chicken to a hot grill or position it under a preheated broiler about 4 inches away from the heat source. Cook for 10 minutes on each side, or until the chicken is fully cooked and the juices run clear when pierced with a skewer.
Serve the chicken either hot off the grill or at room temperature, garnished with a sprinkle of fresh thyme. If desired, accompany with grilled pineapple rings for a tropical touch.

Notes

Why Do They Call It Jerk Chicken?

The term "jerk" likely comes from the Spanish word "charqui," meaning dried meat, which evolved into "jerky." In Jamaica, "jerk" refers to both the spice blend and the traditional cooking method of seasoning meat with fiery spices and slow-cooking it over pimento wood. The technique originated with Jamaica's indigenous Taino people and was later refined by Maroons (escaped enslaved Africans) who used this method to preserve and flavor meat. Today, jerk represents one of Jamaica's most iconic culinary traditions celebrated worldwide.