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+ servings
grilled jerk chicken on the grill

Grilled Jerk Chicken

Jerk chicken thighs bathed in spicy marinade and grilled to a crispy caramelized crust.
Course Main Course
Cuisine Jamaican
Prep Time 30 minutes
Cook Time 45 minutes
Marinate 12 hours
Total Time 13 hours 15 minutes
Servings 4
Calories 898kcal
Author Dean "Schuey" Schumann



  • 2.2 lb chicken thighs skinless

Jerk Marinade

  • 6 scallions chopped
  • 2 shallots peeled and chopped
  • 3 tbsp freshly parsley chopped
  • 2” piece ginger peeled and chopped
  • 6 cloves garlic chopped
  • 3 red cayenne chilies
  • 2 tbsp allspice
  • 1 tsp nutmeg
  • 3 tbsp dark brown sugar
  • 1 tbsp cinnamon powder
  • 1 tbsp kosher salt
  • ½ tbsp black pepper freshly ground
  • 2 tbsp soy sauce
  • lime juice only
  • ¼ cup apple cider vinegar
  • ½ cup orange juice
  • ½ cup olive oil


  • Start the day before the cook and prepare the jerk marinade by placing all of the ingredients into a blender and pulsing until you have a smooth mixture.
  • Pierce holes in the thigh fillets with a jaccard or you could use some wooden skewers.
  • Place the chicken thigh fillets in a bowl and cover with the marinade, making sure every pieces is filly covered. Then cover the bowl and place into the fridge for at least 12-24 hours.
  • Set up your grill for two zone cooking.
  • Place chicken thighs on the cooler indirect cooking zone. Save the marinade for later. Put the lid back on, making sure the lid vent is positioned directly over the meat, this will draw the heat over the thighs. Track the internal temp until it reaches 150°F.
  • Start grilling chicken directly over the charcoal, basting with the left over marinade and turning frequenty so as to not burn the meat.
  • Once chicken hits 165°F, =take off the heat and rest under foil for five minutes.
  • Serve jerk chicken with a fresh side dish to ease the palate after getting bombarded with a lot of heat. Usually a nice salad or some coconut rice and fresh fruity salsa.



Calories: 898kcal | Carbohydrates: 27g | Protein: 44g | Fat: 69g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 244mg | Sodium: 2456mg | Potassium: 917mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1038IU | Vitamin C: 75mg | Calcium: 114mg | Iron: 4mg