Easy Jerk Chicken Recipe

Ingredients

• 25 g (2 tablespoons)brown sugar
• 5 ml (1 teaspoon)ground allspice
• 5 ml (1 teaspoon)salt
• 2.5 ml (½ teaspoon)black pepper
• 2.5 ml (½ teaspoon)cumin
• 2.5 ml (½ teaspoon)cinnamon
• 1.25 ml (¼ teaspoon)nutmeg
• 75 g (½ cup), choppedonion
• 3, slicedgreen onions
• 1–2, deseededjalapeños
• 2, choppedgarlic cloves
• 30 ml (2 tablespoons)olive oil
• 45 ml (3 tablespoons)soy sauce
• 907 g (2 lb)bone-in chicken breasts and/or thighs
• To tastelime wedges, for garnish
• To tastemango salsa
• To tastewhite rice
• To tasteblack beans
• To tastesweet plantains (plátanos maduros)

Instructions

1. 1

   Mix the spices

   Whisk the brown sugar, allspice, salt, black pepper, cumin, cinnamon and nutmeg together in a bowl. Set the mixture aside.

2. 2

   Make the marinade

   Blend the onion, green onions, jalapeños, garlic, spice mixture, olive oil and soy sauce in a food processor. Use fewer jalapeños for less heat. Put the marinade and chicken in a baking dish, cover and refrigerate for 1–2 hours.

3. 3

   Grill the chicken

   Grill over a medium-hot fire, turning occasionally, until browned and cooked through, about 35–40 minutes.

4. 4

   Heat the oven

   For the oven method, preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper and spray it with cooking spray.

5. 5

   Bake the chicken

   Arrange the chicken pieces skin-side up in a baking dish. Bake for 40–45 minutes, until fully cooked and the internal temperature reaches 74°C (165°F). Broil for the final 2 minutes, then take the chicken out and let it rest for 5 minutes.

6. 6

   Serve the chicken

   Serve the jerk chicken with rice, beans and plantains.

What is jerk chicken?

Jerk is a Jamaican style of seasoning and cooking meat, known for bold spices, heat and a balance of savoury and sweet flavours. This version uses allspice, chilli, garlic and green onions in a blended marinade.

The chicken can be grilled for charred, smoky edges or baked for a more hands-off approach. Either way, marinating gives the seasoning time to coat the meat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 355 calories, 22g protein, 8g carbs, 26g fat.

The chicken supplies most of the protein, while the olive oil and chicken skin contribute much of the fat. Brown sugar, soy sauce and the rice and plantain sides contribute carbohydrates; balance the plate with a generous helping of mango salsa or other vegetables.

Why the marinade works

Spice blend: brown sugar rounds out the peppery warmth of allspice, cumin, cinnamon and nutmeg. Salt and soy sauce bring savoury depth.

Fresh ingredients: onion, green onions and garlic make the marinade aromatic, while jalapeños provide the heat. Deseeding the chillies makes the flavour milder.

Marinating the chicken

Blend the marinade until the vegetables are finely broken down, then coat the chicken in it in a baking dish. Keep the dish covered in the fridge for the full 1–2 hours.

The method gives a range for the jalapeños, so choose the amount to suit your preferred spice level. Wash your hands and any surfaces that have touched raw chicken.

Choose a cooking method

Grilling: cook over a medium-hot fire for 35–40 minutes, turning now and then so the pieces brown on all sides. The method calls for the chicken to be browned and cooked through.

Baking: arrange the pieces skin-side up and bake at 190°C (375°F) for 40–45 minutes. A brief 2-minute broil at the end adds colour.

Check for doneness

For the oven method, the recipe specifies an internal temperature of 74°C (165°F). Check the thickest part of the meat with a thermometer, avoiding the bone.

Rest the chicken for 5 minutes after baking before serving. This gives you time to arrange the rice, beans and plantains alongside it.

What to serve with it

Rice and black beans make a hearty base for the seasoned chicken, while sweet plantains bring a contrasting mellow flavour. Mango salsa can add a fresh, fruity accompaniment.

Serve lime wedges alongside so everyone can add a squeeze at the table. The listed sides and garnish do not have specified quantities, so portion them to suit your meal.

Recipe notes & tips

• Adjust the number of jalapeños to control the marinade's heat.
• Keep the chicken covered and refrigerated while it marinates.
• Turn the chicken occasionally during grilling to brown it evenly.
• Use a thermometer to check the thickest part of the chicken for 74°C (165°F) when baking.
• Allow the baked chicken to rest for 5 minutes before serving.

Variations

• Milder marinade: use one jalapeño, or leave it out for less heat.
• Extra heat: use two jalapeños for a spicier marinade.
• Grilled version: cook over a medium-hot fire, turning occasionally for 35–40 minutes.
• Oven version: bake at 190°C (375°F) for 40–45 minutes and broil for the final 2 minutes.
• Fruit on the side: serve the chicken with mango salsa and sweet plantains.

Common mistakes to avoid

• Skipping the marinade time: refrigerate the covered chicken for 1–2 hours so the seasoning has time to coat it.
• Using too much chilli for your taste: start with one deseeded jalapeño if you prefer milder food.
• Guessing oven doneness: check that the thickest part reaches 74°C (165°F).
• Skipping the rest: leave baked chicken to rest for 5 minutes before serving.
• Broiling too long: limit the final broil to 2 minutes as directed.

How to store

Refrigerate leftover chicken in a covered container within 2 hours of cooking and use within 3–4 days. Reheat until piping hot throughout, using the oven or microwave; keep the rice, beans and plantains covered and stored separately where possible.

Frequently asked questions