Easy Grilled Jerk Chicken
This Grilled Jerk Chicken is marinated in a bold Jamaican blend of warm spices, lime, and habanero, then grilled low and slow for a juicy, flavor-packed dinner. Serve it with coconut rice and tropical fruit for a complete Caribbean-inspired meal.
Servings: 4 servings
Ingredients
- 1 tablespoon thyme
- 1 tablespoon allspice
- 1 teaspoon ground cloves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon brown sugar
- 4 garlic cloves minced
- 1/2 small onion minced
- 3 tablespoons rum optional
- 2 tablespoons olive oil
- 2 tablespoons water
- Juice of 2 limes
- 1 tablespoon soy sauce
- 1 habanero chili seeds removed, cut in half
- 2 pounds boneless, skinless chicken breasts
Instructions
- In a small bowl, combine the thyme, allspice, cloves, salt, pepper, and brown sugar. Stir to combine.
- Add the minced garlic, minced onion, rum (if using), olive oil, water, lime juice, and soy sauce to the spice mixture. Stir well until the brown sugar dissolves.
- Place the chicken in a gallon-sized resealable bag and pour the marinade over the top. Add the halved habanero. If chicken pieces are very thick, lightly pound them first for even cooking.
- Press out as much air as possible, seal the bag, and massage the marinade into the chicken until fully coated. Refrigerate for at least 1 hour or up to 24 hours.
- When ready to cook, take the chicken out of the fridge while you preheat the grill to medium heat (about 350°F).
- Place the chicken on the hot grill using tongs. Discard the marinade and the habanero pepper. Grill for about 10 minutes per side, flipping once, until the internal temperature reaches 165°F.
- Transfer to a plate, tent with foil, and let rest for 5 minutes before serving.
Notes
- Cut flexibility: Boneless thighs work just as well as breasts and stay especially juicy. For bone-in pieces, add 10 to 15 minutes of cook time and keep the heat low. Internal temp should always reach 165°F.
- Heat control: Remove the habanero seeds and add the pepper halved for milder heat. For more kick, mince the pepper and leave it in.
- Marinate time: Minimum 1 hour, maximum 24 hours. Longer marinating equals deeper flavor, but past 24 hours the citrus starts to affect the texture.
- Grill low and slow: Resist the urge to crank up the heat. Medium heat (350°F) lets the marinade form a flavorful crust without burning.
- Bake instead: Preheat oven to 400°F, bake on a foil-lined sheet for 18 to 22 minutes (boneless breasts) or 30 to 40 minutes (bone-in). Broil for 2 to 3 minutes at the end for color.
- Storage: Refrigerate up to 3 days. Freeze up to 4 months.
Nutrition
Calories: 372kcal | Carbohydrates: 6g | Protein: 49g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1100mg | Potassium: 926mg | Fiber: 1g | Sugar: 2g | Vitamin A: 187IU | Vitamin C: 12mg | Calcium: 43mg | Iron: 2mg
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