Homemade Jamaican flavors!

Ingredients

For the Marinade (Wet Paste)

• 2 tbsp allspice (ground or fresh allspice berries, preferably)

• 1 tbsp black peppercorns (ground)

• 4 spring onions, coarsely chopped

• 1 tbsp fresh thyme (leaves)

• ½ tsp ground cinnamon

• ½ tsp ground nutmeg

• 3 Scotch bonnet chiles (seeds in for extra heat, or seeds removed to tone it down) 

• 1 tbsp dark brown sugar

• 1 tsp salt

• 2 tbsp dark soy sauce

• Juice of 1 lime (about 2 tbsp) 

Chicken

• 6–8 pieces of chicken (legs, thighs, or a mix; skin-on recommended) 

Optional Extras (for more authentic flavor)

• Additional oil (vegetable or mustard)

• Ginger, garlic, scallions, vinegar (commonly added in more complex versions) 

Instructions

1. Make the Marinade

   • In a spice grinder or food processor, blitz the allspice berries and peppercorns—if only ground versions are available, that's fine.

   • Add chopped spring onions, thyme, cinnamon, nutmeg, and Scotch bonnet chilies. Process into a thick paste.

   • Finally, add brown sugar, salt, soy sauce, and lime juice. Blend until smooth and well combined. 

2. Marinate the Chicken

   • Place the chicken pieces into a large bowl or resealable bag.

   • Massage the marinade into the chicken—getting it under the skin if possible. 

   • Cover and refrigerate for at least 6 hours, ideally overnight (up to 12 hours) for maximum flavor. 

3. Cook the Chicken

   • Grilling (traditional method):
     Preheat your grill to medium heat—enough that you can hold your hand over it for about 4 seconds comfortably.
     Place the chicken directly on the grill, cook until well charred. Then move it to the cooler side, close the lid (or cover with foil/tin), and cook for about 25 minutes until cooked through.

   • Oven (alternative):
     Preheat oven to 200 °C (390 °F). Place marinated chicken in a roasting pan, cover with foil, and bake for about 60 minutes (or until done). Finish by searing in a hot griddle or broiler for char and crispiness.

4. Serve

   • Jerk Chicken is delicious on its own or served with traditional sides like rice and peas, roasted sweet potatoes, or festival fritters. 

Why This Recipe Works

• Authentic Flavor Base: Utilizes classic Jamaican ingredients—Scotch bonnet peppers, allspice (pimento), thyme, soy, and lime—for a punchy, multidimensional taste.

• Flexibility & Accessibility: Can be grilled for that smoky char or baked for convenience without sacrificing taste.

• Deeply Flavorful: Long marination ensures the heat, aroma, and seasoning penetrate deep into the chicken.

TL;DR (Quick Recipe Format)

• Marinade: Blend allspice, peppercorns, scallions, thyme, cinnamon, nutmeg, Scotch bonnet chilies, brown sugar, salt, soy sauce, lime juice.

• Marinate: Coat chicken, refrigerate 6–12 hrs.

• Cook: Grill char then indirect 25 min, or bake 200 °C for ~1 hour then sear.

• Serve hot with rice & peas, sweet potatoes, festival, or your favorite sides.