Jerk Marinated Chicken Legs

These marinated jerk chicken thighs bring the Caribbean to your backyard with a simple recipe that helps deliver authentic Jamaican flavor.

Jerk marinated chicken thighs

There’s nothing like the smell of grilled marinated chicken sizzling on your grill. This recipe brings classic Caribbean flavors right to your backyard, making them totally achievable, no matter your skill level. A rich marinade combines aromatic green onions, spicy peppers and a blend of warm spices that bring incredible flavor to every bite. The chicken thighs are juicy on the inside and the skin perfectly charred and crispy on the outside.

It’s elegant enough for a weekend alfresco dinner with friends, but simple enough for a weeknight family dinner. Trust me, once your friends and family taste this recipe, you will always make it upon request.

An overhead shot of a baking tray full of raw chicken. Next to it is a pile of seasonings and bowls of raw ingredients for the marinade.

What is jerk chicken?

Jerk is actually a cooking method that originated in Jamaicawhere the meat is marinated before being cooked over an open flame or on a grill. The key to jerk’s bold flavor is the marinade, which typically features a combination of spicy ingredients like scotch bonnet peppers, warm spices and herbs. These ingredients work together to create a complex and rich flavor profile that has become loved not only in the Caribbean, but around the world.

The marinating process allows the spices to penetrate the meat, making it tender, juicy, and full of layers of flavor that dance between heat, smokiness, and sweetness. This balance of flavors is what makes jerk chicken so unique and irresistible.

Jamaican jerk seasoning

The heart and soul of this recipe is the jerk seasoning blend. While you can grab a store-bought version to save time, I’ve perfected a homemade mix that will take your chicken to the next level. If you want to know more, go to my homemade jerk seasoning recipe, but here’s what you need to make it at home:

1 large spoon Kosher salt
1 tbsp sugar
1 tbsp garlic powder
1 tbsp onion powder
2 teaspoons smoked paprika
2 teaspoons ground black pepper
2 teaspoons Cayenne pepper
2 teaspoons dried thyme leaves
2 teaspoons dried parsley
½ tsp chilli flakes (even better if you can get dried Scotch Bonnet pepper flakes
½ tsp ground allspice
½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves

Chicken in a glass bowl, over which a cup of sauce is poured.

How long to marinate jerk chicken

This isn’t your typical barbecue marinade, folks. Instead of a runny liquid, you’re creating a thick, flavor-packed paste that really sticks to your chicken. It all goes into the blender so you can create a smooth blend that works its magic overnight. Here’s what you’ll need:

1 cup green onions
2 Scottish peppers (or habanero peppers, stems removed)
1 x 1 inch knob fresh ginger (bald)
3 cloves garlic
¼ cup Jamaican jerk seasoning
¼ cup white vinegar
3 tbsp olive oil

For best results, leave the chicken in this marinade overnight in a container gallon zipper bag. If you can give it 24 hours, you’ll develop even deeper flavors. Don’t go any further or the meat will start to fall apart. This marinade also works great on any cut of chicken, from wings to breasts, so don’t be afraid to experiment.

How long to grill chicken

The secret to perfect jerk chicken is getting that crispy char while maintaining a tender, juicy interior. To achieve this, I love using the two-zone heating setup with an overall temperature of around 375-400 degrees F. This gives you the control you need to cook the chicken without burning that gorgeous exterior. You’re looking at about 25-30 minutes of indirect heat cooking, then about 10 minutes of direct heat to get that perfect char.

Keep in mind that cooking times are always an estimate. Every cut of grilled chicken is slightly different, so cooking to the correct internal temperature is key to enjoying safe, juicy meat. When the chicken reaches an internal temperature of 175 degrees F in the thickest part of the meat, use a Instant read meat thermometeryou are golden.

Grilled chicken thighs and thighs with a thermometer reading 165 degrees F probing a piece.

How to make jerk chicken

Follow these simple steps so your family can enjoy marinated jerk chicken:

Prepare the marinade. Get ready for a flavor explosion as your blender transforms common ingredients into a Jamaican barbecue masterpiece. Fresh ginger, garlic, and those beautiful scotch bonnets (if you can get them) combine with your special blend of seasonings, creating a paste to infuse your chicken with sweet, spicy, smoky, Caribbean flavor.
Marinate the chicken. Place the chicken and marinade in a zip-top bag and be sure to gently massage everything together. You want to make sure each piece of chicken is evenly coated so that each bite is loaded with juicy, jerky flavor. Place the chicken in the refrigerator for at least 8 hours so that it contains all the spices, and if you can, go up to 24 hours.
Grill the chicken. Get your grill ready for that perfect two-zone heat, then you’re ready for the main event. The indirect side gives you the control you need to cook the chicken without burning, while retaining all that wonderful moisture.
Charle the chicken. This is where the real dork magic happens. Once your chicken reaches that safe internal temperature, move it to direct heat for that signature character. The sugars in the marinade caramelize, the skin crisps up, and you get those beautiful grill marks that will make everyone’s mouths water.
Rest, serve and enjoy. The sweet, spicy and smoky aroma will make you want to sink your teeth into the chicken right away, but resist! You want to wait a couple of minutes for all that juicy goodness to redistribute. You can use this time to prepare the serving platter and slice up some fresh green onions so you can sprinkle them with some color.

Serving Tips

Your sweet and smoky jerk chicken is the perfect appetizer for a family dinner. We love enjoying it with a ned or rice, or even mixed as part of a salad or pasta. If you want to go for authenticity, you can grill some plantains alongside the chicken, then serve it with coconut rice. No matter how you choose to enjoy your jerk chicken, your family will love the beach barbecue flavor you bring to the backyard.

Chicken legs and legs on grills over hot charcoal.

More grilled chicken recipes

Your family will love this marinated jerk chicken, so you’ll be looking for more tasty grilled chicken recipes. The good news is that you don’t have to look far. Whether you want a simple weeknight meal, the perfect food for a party, or something special for a big occasion, your recipe library and the Hey Grill Hey app have something for you. Here are some of my family’s favorites that I know you’ll love:

Jamaican jerk chicken recipe

After marinating how much your family likes these jerk chicken thighs, feel free to give this recipe a 5 star rating. You can tell me all about how you enjoyed your jerk chicken in the comments section below. And be sure to snap some photos of your Jamaican-inspired dish so you can share them with the rest of us. Just tag @heygrillhey after you follow me Instagram AND Facebook.

Still hungry for more barbecue knowledge? Subscribe to mine YouTube channelso you can see step by step tutorials for all of my most popular recipes, just like this marinated jerk chicken. With the right tools, you’ll be a backyard barbecue hero in no time.

Prepare the marinade. Add all jerk marinade ingredients to blender jar or food processor. Be sure to peel the ginger and remove the stems from the peppers before adding them. There is a link to my Jerk Seasoning recipe or you can use store bought if you don’t want to make your own. Blend everything until you obtain a smooth consistency.

1 cup green onions, 2 scotch bonnet peppers, 1 1-inch knob fresh ginger, 3 cloves of garlic, ¼ cup Jamaican jerk seasoning, ¼ cup white vinegar, 3 tablespoons of olive oil
Marinate the chicken. Place the chicken thighs in a gallon-size zip-top bag, then pour in the marinade. Seal the bag carefully, removing as much excess air as possible. Gently massage the marinade into the chicken thighs, making sure each piece is well coated. Place the bag in the refrigerator overnight or up to 24 hours for more intense flavor. Don’t let more than 24 hours pass, otherwise the chicken will start to fall apart.

4 lb. chicken quarters
Preheat the grill. Set up your charcoal grill (or your favorite grill or oven) for dual-zone heat, with an overall temperature of 375-400 degrees. This setup gives you the traditional jerk grilling experience while maintaining control over your cook.

Grill the chicken. Remove the chicken thighs from the marinade and place over indirect heat. Close the lid and cook for 25-30 minutes, turning the chicken every 5-7 minutes so it cooks evenly.

Charle the chicken. When the chicken reaches an internal temperature of 165 degrees F in the thickest part of the meat, transfer it to the direct heat side of the grill. Give your chicken 4-5 minutes per side. You’re looking for crispy, charred skin and for your chicken to reach an internal temperature of 175 degrees F in the thickest part of the meat.

Rest, serve and enjoy. Transfer to a serving platter and let the chicken rest for 5-7 minutes to let the juices redistribute. Garnish with sliced fresh green onions and serve with your favorite rice.

Nutrition information is calculated automatically, so should only be used as an approximation.