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Jamaican Jerk Chicken BBQ Recipe Easy 5-Step Summer Flavor Guide

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A flavorful Jamaican jerk chicken BBQ recipe that is quick, easy, and perfect for summer gatherings, featuring a smoky, spicy, and sweet marinade.

Ingredients

Scale
  • 4 lbs bone-in, skin-on chicken thighs or drumsticks
  • 3 tablespoons allspice (preferably freshly ground)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 tablespoon brown sugar
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2–3 Scotch bonnet peppers or habanero peppers, seeded if preferred
  • 2 tablespoons fresh thyme leaves or 1 tablespoon dried thyme
  • 1/4 cup soy sauce
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1/4 cup olive oil or vegetable oil
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • Optional garnishes: fresh lime wedges, chopped scallions, or cilantro

Instructions

  1. Prepare the jerk marinade by combining allspice, cinnamon, nutmeg, brown sugar, garlic, onion, Scotch bonnet peppers, thyme, soy sauce, lime juice, olive oil, salt, and black pepper in a food processor or blender. Blend until smooth or pulse for texture. Alternatively, finely mince solids and whisk together.
  2. Marinate the chicken by coating the thighs or drumsticks thoroughly with the jerk marinade. Cover and refrigerate for at least 30 minutes, ideally 4 hours or overnight.
  3. Preheat the grill to medium-high heat (375°F to 400°F). For charcoal grills, let coals burn down to glowing embers and oil the grates lightly. For gas grills, start on high then reduce to medium-high.
  4. Grill the chicken skin-side down for 10-12 minutes per side, turning once. Watch for flare-ups and keep a spray bottle of water handy. Chicken is done when internal temperature reaches 165°F and skin is charred and crispy.
  5. Remove chicken from grill and let rest for 5 minutes. Serve with lime wedges and garnish with chopped scallions or cilantro.

Notes

Marinate chicken for at least 30 minutes, ideally overnight for best flavor. Handle Scotch bonnet peppers with care, using gloves. Control flare-ups by keeping a spray bottle of water nearby. Bone-in chicken stays juicier and skin crisps better. Rest chicken after grilling to keep juices locked in. If no grill is available, bake at 400°F for 35-40 minutes, flipping halfway through.

Nutrition

Keywords: Jamaican jerk chicken, BBQ chicken, jerk marinade, summer recipe, grilled chicken, spicy chicken, Caribbean flavors

Find it online: https://goldensimmer.com/jamaican-jerk-chicken-bbq-recipe-easy-5-step-summer-flavor-guide/