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This Grilled Jerk Chicken is juicy, spicy, flavorful, and easier than you think. Marinated overnight in habanero, scallions, garlic, and warm spices, then grilled until smoky and charred. Perfect for cookouts, weeknight dinners, or anytime you’re craving something with a kick.
Grilled Jamaican Jerk Chicken
I visited Jamaica a while back, and while the beaches were absolutely beautiful, it was the smell of grilled Jamaican jerk chicken that stuck with me most. You’d find it everywhere—on the streets, by the beaches, in little roadside stands. I made it my mission to try as many as I could, and honestly, every single one was packed with bold, smoky, spicy flavor that made me fall in love with the dish.
Back in the US, I could never find a version that came close—until I tried this grilled Jamaican jerk chicken recipe from Martha Stewart. It’s bold, juicy, and hits all the right notes. The marinade is quick to throw together with habanero, scallions, thyme, garlic, and warm spices—just like the ones I remembered. Once it hits the grill, you get that charred, tender, flavor-loaded chicken that tastes like it came straight from a jerk shack in Jamaica. If you’ve never made grilled jerk chicken before, this is the recipe to try.
Sidenote: Ever wonder why it’s called jerk chicken? The word “jerk” comes from the Spanish charqui, meaning dried or preserved meat—like jerky. In Jamaica, it evolved into a full-on cooking style where meat (usually chicken or pork) is heavily marinated in a bold mix of spices, fresh herbs, and fiery Scotch bonnet peppers. It’s then grilled low and slow until juicy, smoky, spicy, and loaded with flavor. Jerk chicken isn’t just a name—it’s one of the most iconic and flavorful dishes to come out of Jamaican cuisine.
Add This to Your Grilling Rotation
This one’s bold, smoky, and seriously easy—here’s why it belongs in your grill lineup:
- Tastes like a Jamaican beach shack. One bite and you’ll see why this island classic is so beloved—spicy, savory, slightly sweet, and impossible to stop eating.
- Bold, smoky flavor. The marinade is packed with habanero, scallions, thyme, garlic, and warm spices—so every bite is spicy, herby, and full of that signature jerk flavor.
- Juicy, tender meat. A good overnight soak in the marinade makes the chicken super flavorful and keeps it moist and juicy on the grill.
- Charred and caramelized. Grilling brings out smoky depth and those crispy, golden edges that make this chicken so addictive.
Ingredients You’ll Need
- Chicken drumsticks – I used drumsticks, but feel free to use whatever cuts you like skin-on, boneless chicken thighs.
- Habanero chile – I used habanero since it’s easier to find, but if you can get your hands on Scotch bonnet, go for it.
- Dried thyme
- Ground allspice
Check the recipe card below for the full ingredient list with exact amounts.
Pro Tip #1: Brown Sugar For That Signature Sweet-Savory Balance
A little brown sugar helps mellow out the heat and adds depth to the marinade. It also helps caramelize the outside of the chicken as it grills—hello, charred and sticky edges.
Pro Tip #2: Allspice Is Non-Negotiable
If there’s one spice you need for authentic jerk flavor, it’s ground allspice. It gives that warm, earthy, almost peppery note that’s essential in jerk seasoning. Don’t skip it.
Pro Tip #3: Soy Sauce For Umami Depth
Soy sauce might not be traditional, but I like adding it for that salty, savory backbone. It ties everything together and makes the marinade taste more layered.
Pro Tip #4: Lime Juice To Brighten Things Up
The lime juice helps balance the heat and spice with a bit of acidity. Plus, it tenderizes the chicken while it marinates so you get that juicy, flavorful bite every time.
Extra Tip: Handle Those Peppers Carefully
Habanero (or Scotch bonnet) peppers are no joke—they’re spicy. I usually wear gloves when handling them, or at least make sure I don’t touch my face after chopping. Wash your hands well with soap and water afterward. And if you’re sensitive to heat, feel free to remove the seeds and membrane—that’s where most of the fire lives. You’ll still get the flavor without the full burn.
How To Make Grilled Jerk Chicken
Give the chicken drumsticks a quick rinse, then pat everything dry with paper towels so the marinade sticks better—then set it aside while you get the marinade going.
Toss all the marinade ingredients into a food processor and blend until smooth. That’s your flavor bomb—spicy, herby, and ready to coat every bit of chicken.
Pro Tip: Blending everything into a paste makes it easy to coat each piece evenly. It also breaks down the scallions and garlic so the flavor really soaks into the meat as it marinates overnight.
Pop the chicken into a large zip-top bag, pour in the marinade, and give everything a good mix so each piece is nicely coated. Seal it up and let it sit in the fridge overnight—this gives the chicken time to soak up all that bold, spicy flavor.
The next day, get your grill nice and hot and brush a little oil on the grates to keep the chicken from sticking. Throw the chicken on and grill until it’s golden, charred in spots, and cooked through—flip it halfway so both sides get that smoky, caramelized finish. Once it’s done, take it off the grill and serve it up right away while it’s still juicy and hot.
Other Ways To Cook It
No grill? No problem. You can still make delicious jerk chicken at home with these easy methods:
- Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment for easy cleanup. Arrange the marinated chicken drumsticks in a single layer, skin side up. Bake on the center rack for 35–45 minutes, flipping once halfway through, until the chicken is fully cooked and nicely browned. For extra char, broil on high during the last 2–3 minutes—just keep an eye on it so it doesn’t burn.
- Air Fryer for Chicken Drumsticks: Place the drumsticks in a single layer in the air fryer basket. Spoon a little of the leftover marinade over the top (totally optional, but adds flavor). Air fry at 200°C (400°F) for 10 minutes. Open the basket, baste the drumsticks with a bit of oil, flip, baste the other side, and air fry for another 5 minutes. They should be golden, juicy, and cooked through.
- Air Fryer for Chicken Thighs: Place the chicken thighs skin-side up in the air fryer basket in a single layer. Spoon some marinade over the top. Air fry at 190°C (375°F) for 10 minutes. Flip the thighs and air fry for another 4–5 minutes, until fully cooked and tender with crispy skin.
- Stovetop Grill Pan: Heat a grill pan over medium-high heat and brush with a bit of oil. Add the marinated chicken and cook for 5–7 minutes per side, depending on thickness, until the chicken is cooked through and slightly charred. Work in batches if needed—don’t overcrowd the pan or it won’t sear properly.
Frequently Asked Questions
It has a good kick! I use habanero in the marinade, which brings heat without overpowering the other flavors. You can adjust the spice level by using half a pepper, removing the seeds, or swapping it for a milder chile.
You can, but be careful not to overcook them since they dry out faster than thighs or drumsticks. Reduce the grilling or air frying time slightly and keep an eye on them.
Overnight is best for deep flavor, but if you’re short on time, try to marinate for at least 4 hours. The longer it sits, the more flavorful the chicken will be.
Yes! You can freeze the chicken directly in the marinade. Just thaw it overnight in the fridge when you’re ready to cook, and grill as usual.
Store leftover jerk chicken in an airtight container in the fridge for up to 3 days. You can reheat it in the microwave, oven, or air fryer.
This recipe is only 432 calories per serving.
What To Serve With This Recipe
For an easy and wholesome weeknight dinner, I recommend the following recipes:
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Other Grilled Chicken Recipes You Might Like
Grilled Jerk Chicken
Ingredients
- 2 lbs chicken drumsticks
Marinade:
- 1 habanero chile, stemmed
- 1 bunch scallions, cut into pieces
- 2 cloves garlic, smashed and peeled
- 1½ teaspoons dried thyme
- 2 tablespoons brown sugar
- 1 tablespoon ground allspice
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons vegetable oil, plus more for grill
- salt and pepper , to taste
Instructions
- Rinse the chicken drumsticks, pat dry with paper towels and set aside.
- In a food processor, combine all the Marinade ingredients.
- In a large sealable plastic bag, toss the chicken with the paste, ensuring they are well coated. Refrigerate overnight.
- On the next day, fire up the grill and brush a bit of oil on the surface. Grill the chicken until golden brown and charred on both sides. Remove from the grill and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow the Jerk Chicken looks great and yummy too. Thanks for great explanation
Will try this one
yummy chicken!! thank you for sharing your recipe :)
Thank you! :)
The chicken skin is just perfect!!!
Yes, even my picky eater 5 years old loves it.
Thank you Bee for the nice recipe. Yours are all nice.
Could you bake the chicken? I
Yes you can bake them. :)
Can you provide the baking instructions? Thanks.
I’m from Jamaica and your recipe captures the true essence and taste of our famous jerk chicken.Thanks for sharing
Awww Wendy, thanks, it means a lot to me. I miss the real jerk chicken in Jamaica. :)
Hi,
The soya sauce is the salted one or sweet one?
Hi,
The town is Ocho Rios. They forgot the ‘s”. I could get you a richer Jerk Chicken Recipe. Where are you located? There are tons of great jerk chicken centers around The Untied States. Check out The New York City boros and Long Island, Westchester, up in Massachussetts, down in Florida, Georgia and I even found a great one on Myrtle Beach.
Fran
Just by looking at the ingredients, I know this is a good jerk recipe. I make something very similar with the exception of 7 more habenaros!
Those look delicious! I’ve been wondering what jerk chicken tastes like after seeing floating around the web. With chilies, allspice and brown sugar, I can almost imagine the taste now.