Recipe courtesy of Joseph Simmons

Spicy Jerk Chicken

  • Level: Easy
  • Total: 3 hr 50 min (includes marinating time)
  • Active: 20 min
  • Yield: 6 servings
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3 cloves garlic, chopped

2 oranges, juiced 

1 Scotch bonnet or habanero pepper, stemmed and halved 

1 bunch scallions, roughly chopped 

2 tablespoons vegetable oil 

2 tablespoons light brown sugar 

2 tablespoons cider vinegar 

1 1/2 tablespoons thyme leaves 

1 tablespoon chopped fresh ginger 

2 teaspoons ground allspice 

2 teaspoons ground nutmeg 

Kosher salt and freshly ground black pepper 

Kosher salt and freshly ground black pepper

4 1/2 pounds bone-in, skin-on chicken thighs and drumsticks 

4 1/2 pounds bone-in, skin-on chicken thighs and drumsticks


  1. Pulse the garlic, orange juice, Scotch bonnet, scallions, vegetable oil, brown sugar, cider vinegar, thyme, ginger, allspice, nutmeg and some salt and pepper in a food processor or blender until almost smooth.
  2. Put the chicken in a large baking dish or resealable plastic bag and coat in the jerk marinade. Marinate in the refrigerator for least 3 hours and up to 6 hours.
  3. Prepare a grill for indirect cooking.
  4. Place the marinated chicken, skin-side down, over direct heat and cook until dark brown grill marks appear, about 3 minutes. Turn the chicken over and cook until grill marks appear on the reverse side, another 3 minutes.
  5. Move the chicken to the indirect heat part of the grill and cook, skin-side up, until the skin is crisp and an instant-read thermometer inserted into the center of a thigh registers 160 degrees F, about 25 minutes.
  6. Transfer the chicken to a platter and let rest for 5 minutes before serving.