# Jerk Chicken > [!metadata]- Metadata > **Published:** [[2026-03-07|March 7, 2026]] > **Key Ingredients:** Scotch Bonnet Peppers, Allspice, Scallions, Fresh Ginger, Thyme > **Tags:** #🌐 #recipe #jamaican #caribbean #grilling #chicken ![[00 - Meta/Attachments/Recipes/jerk-chicken-1.jpg]] Authentic Jamaican jerk chicken — aromatic, smoky, sweet and insistently hot. A true barbecue tradition built on fresh ginger, thyme, scallions, Scotch bonnet peppers, and allspice wood smoke. Recipe by Julia Moskin for NYT Cooking, rated 5/5 with over 1,250 ratings. ## Preparation Time - **Prep**: 30 mins + at least 12 hours marinating - **Cook**: 35-60 mins - **Total**: About 1½ hours (plus marinating) - **Servings**: 8 ## Ingredients ### Chicken - 2 (3½- to 4-pound) chickens, quartered, or 8 whole legs, or 5-6 pounds bone-in, skin-on thighs ### Jerk Marinade - 1 large bunch scallions (about 8), white and green parts - 2 shallots, peeled and halved - 4 to 6 Scotch bonnet chili peppers, stems removed (or habaneros) - 1 (2-inch) piece fresh ginger, peeled and coarsely chopped - 6 garlic cloves, peeled - ¼ cup fresh thyme leaves (or 1 tablespoon dried) - 2 tablespoons ground allspice, more for sprinkling - 2 tablespoons soy sauce - 2 tablespoons dark brown sugar - 1 tablespoon salt, more for sprinkling - 1 tablespoon black pepper - ½ cup vegetable oil - 1 tablespoon white or apple cider vinegar - Freshly squeezed juice of 2 limes ## Instructions 1. **Prepare marinade (1 day ahead)**: Pat chicken dry with paper towels. Combine all remaining ingredients in a blender or food processor and grind to a coarse paste. Slather all over chicken, including under skin. Refrigerate 12 to 36 hours. Bring to room temperature before cooking and lightly sprinkle with more salt and ground allspice. 2. **Set up charcoal grill**: Clean and oil grates, preheat to medium heat using one chimney of charcoal. Temperature can start as high as 300°F and go as low as 250°F. Coals should be at least 12 inches from chicken. Push coals to one side for indirect heat if necessary. Add two large handfuls of soaked pimento (allspice) wood sticks and chips to coals, then close grill. 3. **First cook**: When thick white smoke billows from grill, place chicken on grate, skin side up, and cover. Cook undisturbed for 30 to 35 minutes. 4. **Finish cooking**: Uncover grill — chicken will be golden and mahogany in places. Thighs may already be done. For other cuts, turn chicken over and add more wood chips (and charcoal if needed). Cover and continue cooking, checking and turning every 10 minutes. Jerk chicken is done when skin is burnished brown and juices run completely clear with no pink near the bone. Large pieces can take up to an hour. 5. **Serve**: Hot or warm, with rice and beans. ## Notes - **Heat level**: Start with 4 Scotch bonnets, increase to 6 for authentic heat. Serrano peppers work as a milder substitute. - **No grill option**: Bake thighs at 300°F in oven, finish on grill or broiler for crispy skin. Add smoked paprika for smokiness. - **Pimento wood**: Available at pimentowood.com. Regular aromatic wood chips work as substitute. - **Storage**: Leftover jerk chicken refrigerates well for 3-4 days. --- > [!NOTE] Source > [Jerk Chicken — NYT Cooking](https://cooking.nytimes.com/recipes/1016056-jerk-chicken) by Julia Moskin