Easy Jamaican Jerk Chicken
This authentic Jamaican jerk chicken batch component delivers bold, smoky flavors through a two-step marinade and grill-to-oven method. The recipe produces generous portions that store well and multiply into multiple Caribbean-inspired meals throughout the week. Use this as your protein foundation for rice bowls, wraps, salads, or standalone plates.
Equipment
- 2.5-Gallon Ziplock Bag
- Mixing bowl
- Charcoal Grill
- Grill Grate
- Large Dutch Oven
- Basting brush
- Oven
Ingredients
Vinegar Wash
- 1 cup White Vinegar
- 1 cup Water cold
Marinade
- 6 lb Boneless Skinless Chicken Thighs
- ½ cup Dark Soy Sauce sweetened soy sauce preferred
- 2 tablespoon Avocado Oil
- ¼ cup Badia Jerk Seasoning Jamaican Style
- ½ bunch Green Onions cleaned, crushed, and cut in half
- 1 Scotch Bonnet Pepper or habanero, adjust for heat preference
Basting Liquid
- 1 ¾ cups Chicken Stock
- 2 teaspoon Browning such as Grace or Kitchen Bouquet, do not use more or it will turn bitter
- 1 teaspoon Badia Jerk Seasoning Jamaican Style
Instructions
Prep
- Wash the chicken thighs in equal parts water and white vinegar.
- Drain and discard the wash liquid.
- Combine dark soy sauce, avocado oil, jerk seasoning, crushed green onions, and Scotch bonnet pepper in a bowl.
- Pour the marinade over the chicken thighs in a 2.5-gallon ziplock bag and coat all the chicken evenly.
- Refrigerate overnight or up to 24 hours.
- Two hours before cooking, remove the marinated chicken from the refrigerator.
- Preheat oven to 350°F.
- Combine the basting liquid ingredients — chicken stock, browning, and 1 teaspoon jerk seasoning — in a bowl and set aside.
Grill
- Light your charcoal grill.
- When the coals are covered in white ash with no more white smoke, spread them over half of the grill, leaving the other half open for indirect heat.
- Place the grill grate over the coals and let it heat for 10 minutes.
- Working in two batches, place the first half of the chicken on the grill directly over the coals.
- Cover with the lid, vent open, and grill for 5 minutes.
- Flip and grill another 5 minutes until the chicken is charred on the outside but still raw on the inside.
- Move the charred chicken to the indirect side and brush with the basting liquid.
- Place the second batch of chicken over the coals.
- Grill for 5 minutes per side with the lid on.
- While the second batch grills, remove the first batch from the indirect side into a large Dutch oven and cover.
- When the second batch is charred, move it to the indirect side.
- Brush with basting liquid.
- Cover the grill for 10 minutes.
- Transfer to the Dutch oven.
Bake
- Cut the chicken thighs into large chunks and place them back in the Dutch oven.
- Pour the remaining basting liquid over the chicken and coat evenly.
- Place the Dutch oven uncovered in the preheated oven and bake for 20 minutes.
- Stir the chicken and juices.
- Bake for another 20 minutes or until the liquid has reduced by half.
- Serve with Rice and Peas or Gungu Rice and Peas.
Notes
The overnight marinade and vinegar wash are non-negotiable for authentic flavor and texture. The two-stage cooking—charring over coals then finishing in the oven—develops the signature jerk crust while keeping the meat tender. Store the finished chicken in its reduced cooking liquid for up to 4 days refrigerated, or freeze in portion-sized containers for up to 3 months. Reheat gently in a covered pan with a splash of chicken stock to prevent drying. If scotch bonnet peppers are too intense, substitute one habanero or two jalapeños, but know you're sacrificing some heat authenticity. This batch component works in grain bowls, tacos, salads, or alongside traditional rice and peas.
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