Authentic Jamaican Jerk Chicken with Homemade Wet Jerk Seasoning

Experience the bold, spicy flavors of Jamaica with this jerk chicken recipe, complete with a homemade wet jerk seasoning rub. This marinade combines the earthy heat of Scotch Bonnet peppers with fragrant herbs and spices, giving your chicken a taste that’s rich, smoky, and packed with island flavor.

Jerk Seasoning Rub
Ingredients:

• 1 bunch of thyme (about 1 oz.)
• 1 bunch of scallions (7 stalks)
• 1-2 Scotch Bonnet or habanero peppers
• 1/4 cup oil
• 4 garlic cloves
• 1 tbsp pimento seeds
• 1 tsp cinnamon
• 2 tsp coriander
• 1/2 tsp ginger powder
• 1/2 tsp nutmeg
• 2-3 tsp salt
• Juice of 1 large lime
• 2-3 tsp browning or soy sauce

Directions for Wet Jerk Seasoning Rub:

1. Place all ingredients in a blender and blend until a thick paste forms.
2. Store in a glass jar in the refrigerator for up to 3 months.
3. Use 3-4 tbsp of this jerk seasoning to marinate 3-4 lbs of meat or vegetables. For best results, marinate chicken for at least 4 hours (or overnight) and marinate veggies or tofu for 30 minutes.

Jerk Chicken
​Ingredients:

• 1 ½ lbs. chicken, cut into pieces
• 1/4 cup homemade jerk seasoning rub (from above)

Directions:

1. Marinate
   Coat the chicken thoroughly with 1/4 cup of the jerk seasoning rub. Let the chicken marinate in the refrigerator for at least 4 hours, or overnight for deeper flavor.
2. Grill
   Preheat the grill to medium-high. Grill the chicken, turning every 15 minutes, until it reaches an internal temperature of 170°F for dark meat and 180°F for white meat. To achieve a deep brown color, sear the chicken on the hottest part of the grill for a few minutes toward the end.
3. Oven Option
   If baking, preheat the oven to 375°F. Bake the chicken until cooked through, then broil for the last 3-5 minutes to develop a rich, brown color.

Serve this delicious jerk chicken with Jamaican rice and peas or your favorite sides for an authentic Caribbean meal that’s full of flavor and spice. Enjoy!