DinnerCaribbeanMedium

Caribbean Jamaican Jerk Chicken with Scotch Bonnet and Allspice

This Jamaican jerk chicken is marinated with scotch bonnet peppers and allspice, grilled to perfection in 60 minutes for a flavorful experience.

This jerk chicken packs a spicy punch with its bold flavors, making it a standout dish. The marinade infuses the meat with rich, smoky notes.

Why This Recipe Works

Flavor Balance: The combination of sweet brown sugar and spicy scotch bonnet peppers creates a perfect flavor balance.
Marination Time: Marinating the chicken allows the spices to penetrate deeply, enhancing the overall taste.
Grilling Technique: Grilling at medium-high heat ensures a crispy exterior while keeping the inside juicy and tender.

Chef's Pro Tip: For even more flavor, marinate the chicken overnight to allow the spices to fully develop.

2026-08-02

Tested in home kitchen

0(0 reviews)

Prep Time

20 min

Cook Time

40 min

Total Time

60 min

Servings

1
In a blender, combine scotch bonnet, onion, garlic, thyme, allspice, soy sauce, brown sugar, lime juice, vegetable oil, salt, and pepper.
2
Blend until smooth to create the marinade. Adjust seasoning to taste.
3
Place chicken thighs in a large bowl and pour the marinade over them. Ensure they are well-coated.
4
Cover and refrigerate for at least 1 hour, or overnight for more flavor.
5
Preheat the grill to medium-high heat. Remove chicken from marinade, letting excess drip off.
6
Grill chicken for 30-35 minutes, turning occasionally, until cooked through and internal temperature reaches 165°F.
7
Let the chicken rest for 5 minutes before serving. Garnish with fresh thyme.