Jamaican Jerk Chicken Recipe | 7,020 SHU

Jamaican Jerk chicken is the most iconic BBQ chicken in the world. The Jamaican Jerk BBQ Rub — with scotch bonnet, allspice, and thyme — gives chicken thighs a deep, complex flavor you won't find anywhere else. Spicy, aromatic, and with a bark you'll want to keep eating.

What do you need?

  • 6–8 chicken thighs (bone-in, skin-on)
  • 40–50g Jamaican Jerk BBQ Rub
  • 3 tbsp olive oil
  • Juice of 1 lime
  • BBQ or oven
  • Meat thermometer

Preparation

Mix the Jamaican Jerk BBQ Rub with olive oil and lime juice to form a marinade. Rub this generously over the chicken thighs — including under the skin. Marinate for at least 4 hours in the refrigerator, preferably overnight. The longer, the deeper the flavor.

Preparation on the BBQ

  1. Preheat the BBQ for indirect heat: 180–200°C (350–400°F).
  2. Place the chicken thighs skin-side up on the grate.
  3. Cook for 35–45 minutes until an internal temperature of 80°C (175°F).
  4. For the last 5 minutes, place directly over the coals for crispy skin.
  5. Let rest for 5 minutes before serving.

Preparation in the oven

  1. Preheat the oven to 200°C (convection).
  2. Place the chicken thighs on a rack over a baking sheet.
  3. Cook for 35–40 minutes until an internal temperature of 80°C (175°F).
  4. Turn on the broiler for the last 5 minutes for crispy skin.

Tips

  • Apple wood or fruity wood pairs perfectly with the tropical notes of Jamaican Jerk.
  • Scotch bonnet is spicy — want it milder? Use less rub per kg of meat.
  • A lime wedge on the side when serving enhances the tropical notes.
  • An internal temperature of 80°C (175°F) provides the best combination of doneness and juiciness.

Serving

Serve with rice and peas, grilled pineapple, and a fresh mango coleslaw. Or in a bun with lime mayo.

→ Order the Jamaican Jerk BBQ Rub
→ Also check out the Jamaican Jerk Spareribs Recipe
→ All about Jamaican Jerk BBQ Rub — flavor profile & tips
→ Discover more flavors with the Starter Pack

Learn more about BBQ techniques?

→ Internal temperatures for BBQ — complete overview
→ What smoking wood to use? Hickory, apple, cherry and mesquite explained
→ How to use a meat thermometer?