Best Jamaican Jerk Chicken Recipe
You can grill this real-deal jerk chicken with pimento wood like it's done in Jamaica, or try a simpler, smoke-free version in the oven.
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Cooking tools:
- Food processor
- Grill
- Roasting rack
- Instant-read thermometer
- Zip-top bag
- Oven
- Baking sheet
- Aluminum foil
- Skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Refrigerator
Ingredients
- 6 Scotch bonnet chiles, stemmed and seeded
- 3 scallions, trimmed and coarsely chopped
- ¾ cups vegetable oil
- ¼ cups fresh thyme leaves
- 2 medium garlic cloves
- 2 tbsp. strong brewed coffee
- 2 tbsp. distilled white vinegar
- 1 tbsp. plus 1½ tsp. whole allspice berries
- 1 tbsp. plus 1½ tsp. peeled, chopped fresh ginger
- 1 tbsp. dark Jamaican rum
- 2 tsp. kosher salt
- 1½ tsp. molasses
- 1 tsp. coriander seeds
- ¼ tsp. ground cinnamon
- Pinch freshly grated nutmeg
- One 3–4-lb. whole chicken, butchered into quarters
- Pimento branches and pimento leaves, if using grill method
- Lime wedges and Scotch bonnet hot sauce, for serving
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