Caribbean · Jamaican grill classic
Authentic Jamaican Jerk Chicken
Chicken marinated in homemade wet jerk rub, then grilled or baked until deeply browned, smoky, and full of island flavor.
4servings10 minprep4 hrmarinate35–45 mincook
From Dianne's kitchen
A little time creates the flavor
Jerk chicken is all about the marinade. Give the wet jerk rub time to work into the chicken, then cook it over steady heat until the skin is richly browned and the meat is tender.
Serve with rice and peas, grilled vegetables, slaw, or a cool salad for a meal that tastes like a Jamaican cookout at home.
What you'll need
Ingredients
- 1½ pounds chicken pieces
- ¼ cup homemade wet jerk rub
- Oil for the grill or baking pan, if needed
- Rice and peas, for serving
Step by step
Instructions
- Pat the chicken dry and place it in a large bowl or zip-top bag.
- Add the wet jerk rub and massage it thoroughly into every piece of chicken.
- Cover and refrigerate for at least 4 hours or overnight for the deepest flavor.
- For the grill: preheat to medium-high. Grill the chicken, turning about every 15 minutes, until it reaches 170°F for dark meat or 180°F for white meat.
- For a deeper brown color, sear the chicken over the hottest part of the grill for the final few minutes, watching closely so the marinade does not burn.
- For the oven: bake at 375°F until cooked through, then broil 3–5 minutes to brown the outside.
- Rest for a few minutes and serve with rice and peas or your favorite Jamaican sides.
Dianne's kitchen tip
Low and steady, then finish hot.
Because jerk rub contains fresh herbs and sugars, moderate heat helps the chicken cook through before the outside gets too dark.
Use a thermometer rather than cutting into the chicken, so you keep the juices inside.