Grilled Jerk Chicken with Jerk BBQ Sauce
Authentic grilled jerk chicken features a bold, aromatic marinade of garlic, thyme, habanero, and allspice, finished with a tangy-spicy jerk BBQ sauce for depth and char.
Authentic grilled jerk chicken features a bold, aromatic marinade of garlic, thyme, habanero, and allspice, finished with a tangy-spicy jerk BBQ sauce for depth and char.
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To make the marinade, combine green onions, white onion, garlic cloves, fresh thyme, 1/4 cup of brown sugar, ginger, and habanero peppers in a food processor.
Add the browning sauce to the food processor.
In a spice grinder, grind the whole allspice berries into a fine powder.
Add the ground allspice, water, and salt to the food processor.
Blend all marinade ingredients until a coarse paste forms. Reserve about 1/2 cup of the marinade for the BBQ sauce.
Prepare the chicken by scoring the skin and meat to allow the marinade to penetrate.
Place the chicken pieces in a large bowl and season generously with additional salt and the jerk seasoning powder.
Pour the remaining jerk marinade over the chicken and use your hands to rub it in, ensuring all pieces are well-coated.
Cover the bowl and let the chicken marinate in the refrigerator for at least 4 hours, or preferably overnight.
To make the Jerk BBQ Sauce, combine ketchup, the remaining 1/4 cup of brown sugar, and the reserved 1/2 cup of jerk marinade in a saucepan over medium heat.
Stir to combine and simmer for a few minutes until the sauce has slightly thickened. Set aside.
Preheat your grill to medium-high heat. Place the marinated chicken pieces on the grill.
Grill the chicken, turning occasionally, until cooked through and nicely charred, about 20-30 minutes.
Remove the chicken from the grill and place it on a wire rack over a baking sheet.
Brush the grilled chicken generously with the prepared jerk BBQ sauce.
Serve immediately.
Store grilled chicken in an airtight container in the refrigerator for up to 4 days; reheat gently on low heat or in a 350°F oven to retain moisture. The marinade can be made 1–2 days ahead.
grill or grill pan · blender or food processor
Marinate for at least 4–8 hours, or up to overnight, to allow the flavors to fully penetrate the meat.
Yes. Scotch bonnets offer similar heat and flavor; jalapeños will be milder. Adjust quantity to taste.
Grill until the internal temperature reaches 165°F (74°C) at the thickest part for food safety.
Yes, prepare the marinade 1–2 days in advance and store it in an airtight container in the refrigerator.
Brush the sauce on during the last 5–10 minutes of grilling, or after moving chicken to a cooler zone to avoid charring.
