Jerk chicken

Background

Jerk cooking emerged in Jamaica from the ingenuity of the Maroons, blending Indigenous Taino pit-cooking methods with African preservation techniques. The signature spice backbone is warm, woodsy allspice and fiery Scotch bonnet, rounded by herbal thyme. When cooked slowly over smoke, the outside caramelizes while the inside stays juicy, creating a balance of heat, sweetness, and perfume that defines this island classic.

Ingredients

• 3 to 4 lb bone-in, skin-on chicken pieces
• 6 scallions, chopped
• 2 tbsp fresh chopped thyme (or more to taste)
• 2 tbsp ground allspice
• 1 to 3 Scotch bonnet, stemmed and seeded to taste
• 4 cloves garlic, peeled
• 1-inch knob ginger, peeled
• Zest and juice of 2 lime
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 1 tbsp salt
• 1 tsp freshly ground black pepper
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp vegetable oil, plus more for the grill
• 1 tbsp vinegar (white or apple cider)

Preparation

1. Make the marinade: In a blender or food processor, combine the scallions, thyme, allspice, Scotch bonnet, garlic, ginger, zest and juice of the lime, brown sugar, soy sauce, salt, black pepper, cinnamon, nutmeg, vinegar, and vegetable oil. Blend until mostly smooth and thick.
2. Marinate the meat: Pat the chicken dry. Score the thickest parts with shallow slashes, then toss thoroughly with the marinade, coating under the skin where possible. Reserve 1/2 cup marinade separately for basting (do not cross-contaminate). Cover and refrigerate at least 4 hours and up to 24 hours for deeper flavor.

Cooking

Grill method (classic)

1. Preheat a grill to medium or medium-low and set up for two zones (direct and indirect). Clean and oil grates with a wad of paper towel dipped in vegetable oil; preheat for 10 to 15 minutes.
2. Grill the chicken skin side down over direct heat just long enough to get color, 2 to 3 minutes per side, then move to indirect heat, cover, and cook, turning occasionally and basting with the reserved marinade during the last 10 minutes. Total time is about 35 to 45 minutes, until juices run clear and the thickest part reaches 165°F/74°C.
3. Rest the chicken off heat for 10 minutes so juices redistribute.

Oven method (hands-off)

1. Heat the oven to 400°F/205°C with a rack in the middle. Line a sheet pan with foil and set a wire rack on top; lightly oil the rack with vegetable oil.
2. Arrange the marinated chicken on the rack skin side up. Roast for 45 to 50 minutes until browned and the thickest part registers 165°F/74°C.
3. For extra char, broil on high for the final 2 to 3 minutes, watching closely.
4. Rest for 10 minutes before serving.

Serving and enjoyment

Finish with a squeeze of lime, scatter sliced scallions on top, and serve with rice and peas, grilled corn, or a crisp slaw. The warmth of allspice, the floral heat of Scotch bonnet, and the herbaceous lift from thyme shine when the meat is juicy and lightly charred.

Tips and substitutions

• Heat control: Use 1 Scotch bonnet for mild, 2 for medium, 3 for hot. Seed and membrane removal softens the burn without losing flavor.
• Balance to taste: Add a touch more brown sugar for sweetness, extra vinegar or a splash more lime for tang, or an additional pinch of allspice and chopped thyme for aromatic intensity.
• Prevent scorching: If the glaze darkens too fast (the brown sugar caramelizes quickly), shift the chicken to indirect heat and continue gently.
• Make-ahead: The marinade can be prepared and refrigerated up to 3 days. Marinate the chicken the night before for best penetration.
• Extra smoke: If grilling, add a small handful of soaked hardwood chips; a touch of allspice wood (if available) nods to traditional pimento.