Grilled Jamaican Jerk Chicken with green onion, habanero peppers, and lime slices on white platter

Grilled Jamaican Jerk Chicken

  • Author: Aberdeen
  • Prep Time: 3 hours
  • Cook Time: 30 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 4-6 1x


Deliciously marinated jerk chicken with the perfect balance of savory, sweet, and spicy flavors.



  • 45 chicken thighs, bone-in and skin-on
  • 45 chicken legs, bone-in and skin-on
  • 1 1/2 teaspoons ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon coarse salt
  • 1 teaspoon dried thyme
  • 2 bay leaves, crumbled
  • 3 green onions, thinly sliced + extra for garnish
  • 2 scotch bonnet peppers, stems and seeds removed, minced*
  • 4 garlic cloves
  • 1/3 cup lime juice
  • 1/2 cup dark soy sauce
  • 2 tablespoons vegetable oil + extra for grilling
  • Lime slices for garnish


  1. Make the marinade: add all ingredients except the chicken and lime slices to a food processor or blender. Blend until smooth.
  2. Marinate the chicken: Place steaks in a large ziploc bag. Pour marinade over the steaks, seal the bag, and shake to coat. Let marinate in the fridge for at least 3 hours up to overnight.
  3. Preheat grill. Brush the grill with a little bit of oil. Add marinated chicken to the hottest part of the grill (between 400°F and 450°F), reserving the marinade, and sear 4-5 minutes. Turn over and sear another 4-5 minutes.
  4. Move chicken to a cooler part of the grill (around 350°F) and brush each piece with some of the reserved marinade. Cook until the chicken temps at 165°F, about 20 minutes, flipping chicken over halfway through and brushing with more of the reserved marinade. Remove from heat and let rest for 5 minutes.
  5. Garnish with sliced green onion and lime sliced. Serve immediately.


If Scotch Bonnet peppers are not readily available, habanero peppers are a great substitution!