Jamaican Jerk Chicken Recipe (+ Video) - Don't Waste the Crumbs (2024)

Super easy & tasty recipe for oven-baked Jamaican jerk chicken recipe that takes you right to the Caribbean! The marinade is the perfect blend of seasoning & heat! Pairs well with Coconut Lime Rice and Pan-Seared Broccoli.

Do you ever feel like dinner is boring and you need a massive burst of flavor?

Even though I’m always trying to come up with new, family-favorite yet frugal recipes like Instant Pot Chicken Tinga and Chinese 5 Spice Chicken to share with you guys, I sometimes get in a rut too and everything tastes the same.

Let me assure you – this authentic Jamaican jerk chicken recipe is anything but boring!

It’s a bit of a feat because jerk chicken lovers know that finding a good jerk chicken recipe is NOT an easy task.

What is Jerk Chicken?

Jamaican jerk chicken is flavorful, tangy, sweet, & juicy. It is full of delicious spices and is far from boring. It is loved in a variety of ways, however.

Some recipes call for sugar, which I understand will combat the heat…

I really don’t want to add sugar or brown sugar to dinner if at all possible. We’re on a mission to quit sugar, and if we’re going to eat it, I want it to be in a dessert (like in homemade peanut butter cups or black bean brownies).

There are some jerk chicken recipes that are CRAZY hot.

And when I say hot, I don’t mean “spicy” in the traditional sense. I mean burn-your-mouth-I-cannot-eat-it-pass-the-milk type of heat. This definitely doesn’t work for sensitive palates or for most kids, in general.

Some jerk grilled chicken recipes aren’t that flavorful.

They have a great list of ingredients, the marinade smells great, the chicken looks like it has good potential… but then you put it on the grill and you take a bite and the flavor just isn’t there. Bleh… what a waste of ingredients!

Finally, we have the perfect balance of sweetness, heat, spice, and flavor.

That’s this Jamaican jerk chicken recipe, which will be the last marinade you ever try. Once you try this recipe, I promise you’ll never have boring chicken again!

Why You Should Make Jamaican Jerk Chicken

As a food blogger, I have a “three times” rule. This means I don’t share anything with you guys that my family has not successfully eaten and enjoyed at least 3 times.

In the case of this jerk chicken recipe though, we’ve made it no less than 10 times. Seriously.

And you know you have a winner when a certain person (me!) asks for this for her birthday dinner.

This jerk chicken recipe is:

• Easy. The level of work involved is minimal.
• Great for leftovers or feeding guests. This recipe uses 5-6 pounds of chicken. You can definitely halve the recipe if you have less meat on hand.
  Note: Drumsticks are one of the cheapest cuts and they work really well on the grill. Costco has the best price locally for organic chicken, but if you can’t find organic meat in your area, I recommend Butcher Box!
• Well balanced. I love that it isn’t too spicy or sweet, it is just right!

Ingredients for Jamaican Jerk Chicken

Heads up – don’t freak out at the long list of ingredients. There’s a lot, but it’s mostly stuff you already have in your pantry.

If you don’t have it, you can probably substitute it with something that’s pretty close.

• Chicken
• Garlic
• Onion
• Jalapeno peppers
• Lime juice
• Soy sauce (we use liquid aminos)
• Olive oil
• Honey
• Dried thyme
• Ground cloves
• Ground nutmeg
• Cinnamon
• Salt and pepper

Psst! If you’re going to add salt, I highly recommend Ava Jane’s Kitchen. You may think all salt is created equal, but unfortunately, 90% of the salt produced around the world contains microplastics (gross, right?). Ava Jane’s Kitchen is an exception. Their salt is 100% microplastic-free, and it’s SO GOOD! Plus, you can get a bag for just 1¢!! (Get your penny bag of salt on this page.)

Note: I recommend Butcher Box for your chicken. You can read my honest review of their products here, and my post on how to make Butcher Box worth the cost!

How to Make Jamaican Jerk Chicken Recipe

Step 1. Blend all the ingredients together in a high-powered blender (I use this Blendtec) or food processor.

Step 2. Pour the jerk marinade over the chicken and marinate.

Step 3. Cook the chicken on the grill using your preferred method, OR preheat the oven to 400F and place chicken pieces in large, shallow baking pans. Bake for 40-45 minutes, or until juices run clear.

Recipe Tips

• After testing various cooking methods..I achieved the best results after marinating the chicken overnight. It produces the best flavor!
• If you forget to pull the chicken out in time for dinner, set this aside for tomorrow and make something else that’s quick and easy, like weeknight mushroom pasta, vegetable fried rice, or mexi-lentil macaroni.
• Another option is to make the jerk chicken marinade as-is and use half for dinner now, and the remaining marinade for dinner later. Just stick the marinade and chicken in a freezer-safe container and the sauce will do its magic as the chicken thaws.

FAQs

What to Serve with Jamaican Jerk Chicken

A perfect side for this recipe is our Coconut Lime Rice with its bright citrus flavor. Try adding the Pan-Seared Broccoli as your veg, and top it all off with our amazing Fresh Mango Salsa! YUM!

More Tasty Chicken Recipes

• Slow Cooker Chicken Shawarma
• Chinese 5 Spice Chicken
• Instant Pot Chicken Tinga
• Slow Cooker Chicken Thighs

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Watch How to make Jamaican Jerk Chicken

Jamaican Jerk Chicken Recipe

Print Recipe

★★★★★5 from 2 reviews

This oven-baked Jamaican jerk chicken recipe takes you right to the Caribbean, with the perfect blend of sweetness, heat, spice, and flavor! Mix up a big batch of this yummy jerk marinade to feed a crowd or freeze for an easy meal later. Pairs well with Coconut Lime Rice and Pan-Seared Broccoli.

• Author: Tiffany
• Prep Time: 8 hours
• Cook Time: 45 minutes
• Total Time: 8 hours 45 minutes
• Yield: 5–6 lbs 1x
• Category: Main Meals
• Method: Oven
• Cuisine: American

Ingredients

Scale

• 2 Tbsp garlic (about 4 large garlic cloves)
• 1 onion, halved
• 2 fresh jalapeno peppers, halved (keep seeds and membranes for added heat)**
• ¼ cup lime juice (about 2 large limes)
• 2 Tbsp soy sauce (we use liquid aminos)
• 3 Tbsp olive oil
• 1 ½ Tbsp salt
• 1 Tbsp honey
• 1 Tbsp dried thyme
• 2 tsp ground cloves
• 2 tsp black pepper
• ¾ tsp ground nutmeg
• ½ tsp cinnamon
• 5–6 pounds of chicken, rinsed and dried (we’ve used thighs, breasts, and drumsticks)

Cook ModePrevent your screen from going dark

Instructions

1. Combine everything but the chicken in a blender or food processor. Blend until the mixture is smooth.
2. Combine marinade and chicken in a container and keep in the fridge overnight. If you can’t marinate overnight, marinate for as long as possible for the best flavor in the end.
3. Cook chicken on the grill using your preferred method, OR preheat the oven to 400F and place chicken pieces in large, shallow baking pans. Bake for 40-45 minutes, or until juices run clear.

Notes

** If you like the extra heat, use habanero instead of jalapeno.
Adapted from Epicurious.

Nutrition

• Calories: 500

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