Authentic Jamaican Jerk Chicken with Citrus Marinade
Jerk Chicken
Spicy-sweet Jamaican jerk chicken marinated with citrus and allspice, grilled to smokey perfection.
Nutrition (per serving)
This jerk chicken is a joyful clash of heat, sweet and tang—bright citrus and orange juice lift the warm allspice and cinnamon while Scotch bonnet peppers bring that signature Jamaican kick. I love using bone-in, skin-on thighs for maximum flavor and crisp, caramelized edges when they hit the grill.
Make the marinade in a blender and let the chicken soak up the flavors for at least 2 hours (overnight is even better). Serve with rice and peas, fried plantains, or a simple green salad for a relaxed Caribbean feast that feels special any night of the week.
Ingredients
- Bone-in, skin-on chicken thighs:2 lb
- Scallions (green onions):4 pieces
- Scotch bonnet pepper:1 pieces
- Fresh thyme leaves:2 tbsp
- Ground allspice (pimento):2 tsp
- Brown sugar, packed:2 tbsp
- Garlic cloves:4 pieces
- Fresh ginger, grated:1 tbsp
- Fresh lime juice:3 tbsp
- Fresh orange juice:1/4 cup
- Soy sauce:2 tbsp
- Olive oil:2 tbsp
- Ground cinnamon:1/4 tsp
- Ground nutmeg:1/4 tsp
- Kosher salt:1 1/2 tsp
- Black pepper, freshly ground:1 tsp
- Vegetable oil (for grilling):1 tbsp
- Dark rum (optional):1 tbsp
- Lime wedges (for serving):4 pieces
Instructions
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Pat the chicken thighs dry and set aside. Trim and roughly chop scallions, remove stem from Scotch bonnet (leave seeds for more heat), and peel garlic.
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In a blender or food processor combine scallions, Scotch bonnet, garlic, ginger, thyme, orange juice, lime juice, soy sauce, olive oil, brown sugar, allspice, cinnamon, nutmeg, kosher salt, black pepper, and dark rum if using. Blend until a smooth paste forms.
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Reserve 1/4 cup of the marinade in a separate bowl for basting or to make a sauce (do not reuse raw marinade unless boiled). Place the chicken in a large bowl or zip-top bag and pour the remaining marinade over it, turning to coat. Marinate in the refrigerator at least 2 hours, preferably overnight.
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Preheat a grill to medium-high (about 400°F) and oil the grates. If using an oven, preheat to 425°F and line a baking sheet with foil and a rack.
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Remove chicken from the marinade and let excess drip off. Grill the thighs skin-side down first, 6-8 minutes per side, turning once, until skin is deeply charred in places and internal temperature reaches 165°F. During the last few minutes, baste with the reserved marinade that you've boiled for safety, or brush with a little oil to crisp the skin.
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If baking, roast on the rack for 35-40 minutes until caramelized and cooked through, finishing under the broiler 1-2 minutes if you want extra char.
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Let the chicken rest 5 minutes before serving. Serve with lime wedges, chopped scallions, rice and peas or fried plantains, and a fresh salad.
Tips & Notes
- Adjust Scotch bonnet quantity to your heat tolerance or substitute habanero for easier sourcing.
- For extra smoky flavor, add a few soaked wood chips to a gas grill or finish briefly over an open flame.
- If you want a glaze, boil the reserved marinade for 5 minutes to cook it, then brush on during the last 2–3 minutes of grilling.
- Bone-in, skin-on thighs stay juicier than breasts—use them for best results.
