Jerk Chicken

Nutrition · per serving

Steps

1. 1

   Preheat the grill for indirect medium heat, aiming for about 190-200°C. If using charcoal, bank the coals to one side; if using gas, leave one burner off. Drain the soaked pimento wood chips and prepare them for smoking. This setup gives the chicken time to cook through before the exterior darkens too much.

   30 g pimento wood chips, soaked
2. 2

   Make the jerk marinade by blending the scotch bonnet, spring onions, ginger, garlic, thyme leaves, allspice, cinnamon, nutmeg, soy sauce, lime juice, brown sugar, olive oil, salt, and black pepper into a coarse paste. It should be thick enough to cling to the chicken; if needed, scrape down the bowl rather than thinning it.

   1 small (about 15 g) scotch bonnet pepper, roughly chopped40 g spring onions, roughly chopped20 g fresh ginger, peeled and roughly chopped3 cloves (12 g) garlic cloves2 tbsp (6 g) fresh thyme leaves2 tsp (4 g) ground allspice1/4 tsp (0.5 g) ground cinnamon1/8 tsp (0.25 g) ground nutmeg30 ml soy sauce30 ml lime juice12 g brown sugar15 ml olive oil4 g fine sea salt1 g black pepper
3. 3

   Pat the chicken dry, then rub the jerk paste all over, including under any loose skin for deeper seasoning. Let it stand at room temperature for 15 minutes; this short rest helps the seasoning adhere and takes the chill off, which promotes more even cooking.

   700 g bone-in chicken thighs, skin-on1 small (about 15 g) scotch bonnet pepper, roughly chopped40 g spring onions, roughly chopped20 g fresh ginger, peeled and roughly chopped3 cloves (12 g) garlic cloves2 tbsp (6 g) fresh thyme leaves2 tsp (4 g) ground allspice1/4 tsp (0.5 g) ground cinnamon1/8 tsp (0.25 g) ground nutmeg30 ml soy sauce30 ml lime juice12 g brown sugar15 ml olive oil4 g fine sea salt1 g black pepper
4. 4

   Add the pimento wood chips to the coals or a smoker box. Place the chicken on the cooler side of the grill, skin side up, cover, and cook for 20 minutes. The smoke should be steady, not harsh; if it billows heavily, open the vents slightly or briefly lift the lid.

   700 g bone-in chicken thighs, skin-on30 g pimento wood chips, soaked
5. 5

   Turn the chicken and continue cooking covered for 10-15 minutes more, until it is nearly cooked through. The meat should feel firmer and the juices should run mostly clear near the bone.

   700 g bone-in chicken thighs, skin-on
6. 6

   Move the chicken over direct heat to char lightly, 2-3 minutes per side, watching carefully because the sugars and spices can burn fast. Cook until the skin is deep mahogany with some blackened edges and the thickest part reaches 74°C.

   700 g bone-in chicken thighs, skin-on
7. 7

   Transfer the chicken to a plate and rest for 5 minutes so the juices settle. Serve hot with lime wedges and thyme sprigs. A final squeeze of lime brightens the smoky, spicy crust.

   700 g bone-in chicken thighs, skin-on1 lime lime, cut into wedges2 sprigs fresh thyme sprigs

Origin & History

Jerk cooking developed in Jamaica, where Indigenous Taíno techniques and later Maroon cooking traditions shaped the method of highly spiced, smoke-cooked meat. The hallmark flavors of allspice, thyme, chile, and wood smoke remain central, and jerk chicken is now one of the Caribbean’s most internationally recognized dishes.