The Ultimate Jerk Chicken

Total Time:
9 hr 20 min
10 min
8 hr
1 hr 10 min

4 servings

  • Jerk Marinade:
  • 2 teaspoons allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 onion
  • 8 cloves garlic or 1 whole head
  • 1 (1-inch) piece fresh ginger, sliced
  • 3 scallions, sliced
  • 3 limes, juiced
  • Splash low-sodium soy sauce
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 6 sprigs fresh thyme, leaves picked
  • 1 Scotch bonnet pepper, halved, plus more to taste
  • 1/4 cup packed light brown sugar
  • 1 whole free-range chicken (about 5 pounds), cut into 10 pieces
  • Limes, for garnish
  • Parsley, for garnish
  • Smoking chips, soaked in water for 15 minutes
Watch how to make this recipe.
  • Begin by making the jerk marinade. Combine all the marinade ingredients in a blender and process until you have a smooth puree.

  • Add chicken pieces into a large resealable plastic bag and pour in the marinade. Put the bag into a baking dish and let marinate in the refrigerator overnight.

  • Preheat grill to high.

  • Prepare a table-top smoker or take a roasting tray, line it with foil and add some soaked wood chips to the bottom. Place a wire rack over the top, upside down, and lay chicken pieces over the chips on the rack. Cover with foil and grill over high heat. Smoke for 10 minutes.

  • Preheat oven to 300 degrees F.

  • Transfer the chicken pieces to a baking sheet and drizzle with extra-virgin olive oil. Bake in the oven "low and slow" until chicken is tender, about 1 hour. Remove the chicken from the baking sheet to a serving platter and garnish with limes and parsley before serving.

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    This recipe is featured in:

    Great Grilled Chicken