Classic Jerk Chicken with Chili

Jerk chicken is a classic Caribbean dish known for its flavorful and spicy seasoning. This recipe uses a blend of herbs, spices, and chili peppers to create a marinade perfect for chicken. The result is a juicy, tender chicken full of flavor and heat.


  • 6 chicken thighs or drumsticks
  • 3 tbsp. soy sauce
  • 3 tbsp. olive oil
  • 2 tbsp. brown sugar
  • 2 tbsp. red wine vinegar
  • 1 tbsp. allspice
  • 1 tbsp. dried thyme
  • 1 tbsp. paprika powder
  • 1 tbsp. chili powder
  • 1 tbsp. ground ginger
  • 1 tsp. cayenne pepper
  • 3 garlic cloves, minced
  • 1 jalapeño pepper, minced
  • Salt and crushed black pepper to taste


  1. In a bowl, beat the soy sauce with olive oil, brown sugar, red wine vinegar, allspice, dried thyme, paprika, chili powder, ground ginger, cayenne pepper, minced garlic, minced jalapeño pepper, salt, and crushed black pepper.
  2. Place the chicken in the zip-lock bag and pour the marinade over it. Seal the bag and toss the marinade with chicken, ensuring that all pieces are coated. Refrigerate the chicken for 2 hours or overnight, turning the bag occasionally to ensure even marination.
  3. Preheat the grill to medium-high heat. Take the chicken out of the sauce and throw away the marinated mixture. Put the chicken on the preheated grill and cook for about 5-6 minutes on each side or until the chicken is fully cooked thoroughly and the juices run clear.
  4. Remove the chicken and put it aside for a few minutes before serving. Serve the jerk chicken hot, with a side of rice and beans or grilled vegetables.

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