This jerk chicken is something special! It’s smoky, spicy, and packed with flavor, the kind of recipe that makes your whole backyard smell amazing.
Now, I’m no Jamaican pitmaster, but I did my best to stay true to that bold, fiery jerk flavor while putting my own spin on it. We’re talking a killer marinade, the perfect balance of heat and sweetness, and just the right amount of char on the grill. If you love big flavors and a little heat, you have to give this one a try.
This spicy jerk chicken recipe is smoky, juicy, and packed with bold Caribbean flavors! This is how to make the BEST jerk chicken with the perfect balance of heat and sweetness on the grill in your backyard.
Author:Malcom Reed
Ingredients
- 1 whole chicken, cut into quarters
- 1 bottle Walkerswood Jerk Marinade
-
1 tablespoon Malcom's Jammin' Jerk Seasoning
- 1 cup dark brown sugar
- 1 Scotch Bonnet or Habanero pepper, thinly sliced
- 1 bunch green onions, chopped (green parts for marinade, white parts for sauce)
- 4-5 cloves garlic, minced
- Juice from 1/2 lemon
- 4 oz pineapple juice
- 1 tablespoon Scotch Bonnet pepper sauce
- 1 tablespoon Worcestershire sauce
- 1/2 stick butter
- White parts of the green onion, finely chopped
- 4 cloves garlic, minced
- 1 Scotch Bonnet or Habanero pepper, finely chopped
- 1 tablespoon Scotch Bonnet pepper sauce
- 4-5 dashes Worcestershire sauce
-
1 teaspoon Malcom's Jammin' Jerk Seasoning
- 1/4 cup brown sugar
- 1/4 cup honey
- Juice from 1/2 lemon
For the Chicken & Marinade:
For the Jerk Dipping Sauce:
Directions
Marinate the Chicken:
Cut the whole chicken into quarters, separating white and dark meat. Score the chicken breasts with shallow slits to help with even cooking and better flavor absorption.
Place the chicken quarters in a large ziplock bag. Pour in the jerk marinade and add Malcom's Jammin' Jerk seasoning.
In a separate bowl, whisk together the remaining marinade ingredients, then pour into the ziplock bag.
Squeeze out excess air, seal the bag, and gently massage the marinade into the chicken. Refrigerate overnight (or at least 8 hours).
Prepare the Grill:
Remove the chicken from the marinade and lightly season with a little more Jerk seasoning.
Set up a charcoal grill for two-zone cooking at 350°F. (I used my Primo ceramic grill, but any grill works.)
Cook the Chicken:
Place the chicken on the indirect side of the grill. Cook for about 45 minutes, or until the internal temperature reaches 160°F for white meat and 175°F for dark meat.
Make the Jerk Dipping Sauce:
Place a heavy-bottomed pot directly over the hot coals.
Add butter, white parts of the green onion, garlic, and peppers. Sauté for 2-3 minutes until softened.
Stir in the remaining sauce ingredients and bring to a gentle boil. Remove from heat and pour into a small dish to cool.
Char & Serve:
Move the chicken quarters to the direct heat side of the grill.
Sear for 1-2 minutes per side, just until you get that perfect jerk char.
Remove from the grill and let rest for 5 minutes before serving.
Serve hot with the jerk dipping sauce on the side.