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Charred authentic jerk chicken thighs with glossy marinade glaze on a floral gold-rimmed plate
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Authentic Jerk Chicken (Real Jamaican Recipe)

Authentic jerk chicken marinated in scotch bonnet, allspice, and thyme, then grilled over pimento wood for real smoky char and deep, penetrating heat.
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 385kcal

Ingredients

For the Marinade:

  • 6 scallions, roughly chopped
  • 4 –6 scotch bonnet peppers, stems removed
  • 1 medium yellow onion, roughly chopped
  • 8 clove garlic
  • 2 -inch piece fresh ginger, peeled
  • 1/4 cup fresh thyme leaves (or 2 tbsp dried)
  • 2 tablespoon ground allspice
  • 1 tablespoon brown sugar
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1/4 cup soy sauce
  • 1/4 cup fresh lime juice
  • 2 tablespoon vegetable oil
  • 1 tablespoon salt
  • 1 teaspoon black pepper

For the Chicken:

  • 4 lb bone-in, skin-on chicken thighs and drumsticks
  • Pimento wood chips or allspice berries, for smoking (optional but recommended)
  • Lime wedges, for serving

Instructions

  • Combine scallions, scotch bonnet peppers, onion, garlic, ginger, thyme, allspice, brown sugar, cinnamon, nutmeg, cloves, soy sauce, lime juice, oil, salt, and pepper in a food processor. Blend until mostly smooth.
  • Score the chicken pieces with shallow cuts through the skin. Toss thoroughly with the marinade, coating every piece completely.
  • Cover and refrigerate for 12 hours (minimum 4 hours, maximum 24 hours).
  • Light a charcoal grill and let coals burn to medium heat with a two-zone fire (hot side and cool side). Add pimento wood chips to the coals if using.
  • Sear chicken skin-side down over the hot side for 4–5 minutes per side, until deep mahogany-brown with char marks.
  • Move chicken to the cool side, close the lid, and cook for 25–30 minutes, flipping once, until internal temperature reaches 165°F at the thickest part.
  • Rest for 5–10 minutes before serving with lime wedges and extra scotch bonnet on the side.

Notes

  • Marinade can be blended up to 3 days ahead and refrigerated in an airtight jar.
  • Chicken can be frozen raw in the marinade for up to 3 months — it thaws and marinates simultaneously.
  • No grill? Sear in a hot cast-iron skillet, then finish in a 375°F oven for 25–30 minutes.
  • Habanero peppers are the closest substitute for scotch bonnet at the same quantity.
  • Leftovers keep in the refrigerator for up to 4 days, and the flavor deepens by day two.
  • For a milder version, use 2–3 peppers with seeds and membranes removed.
  • Internal temperature of 165°F at the thickest part, away from the bone, is the food-safety benchmark — don't rely on color alone.
  • Reheat covered in a 300°F oven for 10–12 minutes rather than the microwave to keep the skin from turning rubbery.