Jerk Chicken

Flavor-packed, smokey, spicy and downright irresistible. Perfect for grilling, baking, or air frying. Whether it’s a backyard BBQ or Sunday dinner, this one hits every time!

Serves: 4–6 Prep Time: 20 mins Marinate: 6–24 hrs (the longer, the better!) Cook Time: 45 mins–1 hr (depending on method- Oven, Grill or Air-fryer)

🍗 Ingredients

For the Chicken:

• 2–3 lbs chicken (leg quarters, thighs, drumsticks, or whole chicken cut up)

•  lime or vinegar (for cleaning)

For the Jerk Marinade:

• 3 scallions (green onions)

• 1 onion (large)

• 5 garlic cloves

• 1 Scotch bonnet pepper (or more if you love heat)

• 2-inch piece of fresh ginger

• 8 sprigs fresh thyme

• 10 allspices (pimento)

• 1 tbsp oil

• 1 tbsp Grace browning (optional for color)

• Salt (add to taste)

• 4 Tbsp SpiceRush Let’s Jerk Seasoning

• 4 Tbsp SpiceRush All-Tings

🧑🏾‍🍳 Instructions

1. Clean & Prep:

• Wash chicken with lime or vinegar and water. Pat dry.

2. Blend the Marinade:

• Add all jerk marinade ingredients to a blender or food processor and blend until smooth.

• Taste and adjust heat or seasoning if needed.

3. Marinate the Chicken:

• Rub the marinade all over and under the skin of the chicken.

• Cover and refrigerate for at least 6 hours or preferably overnight.

4. Cook the Chicken:

Grill Method (most authentic):

• Grill over medium heat on a charcoal or gas grill.

• Flip occasionally, cook for 45–60 minutes or until juices run clear and internal temp is 165°F.

• Add pimento wood or leaves or bay leaves to the fire for that smoky yard-style flavor.

• Baste with leftover marinade or your favorite beer occasionally for extra flavor

Oven Method:

• Bake at 375°F for 45–55 mins, turning halfway through.

• Broil for the last 7-10 minutes to get that charred edge.

Air Fryer Method:

• Air fry at 375°F for 25–30 minutes, flipping once halfway.

🍽️ Serve With:

• Rice and peas or white rice

• Fried plantains

• Festival or bammy

• Steamed cabbage or coleslaw

• Fried dumpling

• Fried breadfruit