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Jamaican Jerk Chicken
Scotch bonnet and allspice-dominated jerk marinade smoked low-and-slow over pimento wood — Jamaica's most iconic export.
20 mins
50 mins
6 people
Jamaican
Whole chicken, jointed
1.5kg
Scotch bonnet peppers
Use 2 for moderate heat
4-6
Whole allspice berries
Ground, or allspice powder
2 tbsp
Thyme
1 tbsp
Brown sugar
2 tbsp
Garlic
8 cloves
Ginger
2 inches
Spring onions
6
Soy sauce
3 tbsp
Lime juice
2 limes
Black pepper
2 tsp
Cinnamon
1/2 tsp
Nutmeg
1/4 tsp
🍽️ Pimento (allspice) wood smoking
→ Add a handful of allspice berries to charcoal
Recreates the aromatic smoke without specialty wood
🍽️ Scotch bonnet
→ Habanero (identical heat/flavor profile)
These are effectively the same pepper
Blend all marinade ingredients into a rough paste. Score chicken deeply to the bone.
💡 Pro Tip: Deep scoring is essential — jerk flavor must penetrate to the bone, not just the surface.
Rub marinade aggressively into every cut and fold. Marinate 24 hours.
💡 Pro Tip: Minimum overnight. Roadside vendors in Jamaica marinate 2-3 days.
Bring chicken to room temperature 1 hour before cooking.
💡 Pro Tip: Cold chicken hits the grill unevenly — outside burns before inside cooks.
Cook low-and-slow: indirect heat at 150°C for 30 minutes, then direct flame for caramelization.
💡 Pro Tip: Jerk is low-and-slow first, then char. Not just thrown on high heat.
Internal temp 75°C at thickest point. Rest 10 minutes before serving.
💡 Pro Tip: Rest time allows the scotch bonnet heat to mellow slightly in the juices.
- ✓Marinate at least 24 hours
- ✓Allspice (pimento) is the defining flavor — not just a spicy dish
- ✓Score to the bone
- ✓Low-and-slow before charring
- →With rice and peas
- →With festival (sweet fried bread)
- →With scotch bonnet sauce on the side