Jamie Oliver Jamaican Jerk Chicken

The first time I made jerk chicken, it was for a garden BBQ that turned into a mini rainstorm disaster. I had marinated the chicken overnight, spent the morning pretending to know how to light charcoal properly — and then boom, thunder. But I grilled anyway, umbrella in one hand, tongs in the other, laughing like a madwoman while the jerk marinade sizzled through the smoke.

That was the moment I realised: Jamaican jerk chicken is not just about the flavour (though, wow, what a flavour). It’s a vibe. Spicy, smoky, bold — and a little chaotic in the best way. Whether you’re outside by the grill or inside with a griddle pan and the windows open, this is the kind of food that gets people hovering in the kitchen, sneaking pieces before you’ve even set the table.

Why You’ll Love It

• Huge flavour payoff — it’s sweet, spicy, herby, and smoky all at once.
• Overnight marinade does the work for you. You just grill and chill.
• Customisable heat level. Add or tone down those Scotch bonnets — your mouth, your rules.
• Crispy charred edges, juicy inside. Every piece is proper finger-licking.
• Feeds a crowd. Two chickens’ worth means leftovers… or not.
• Transportive. Tastes like a Caribbean beach party, even in rainy Britain.

Ingredients

• 1 medium onion, coarsely chopped
• 3 scallions, chopped
• 2 Scotch bonnet chiles, chopped (seeds in or out — up to you)
• 2 garlic cloves, chopped
• 1 tbsp five-spice powder
• 1 tbsp allspice berries, coarsely ground
• 1 tbsp coarsely ground black pepper
• 1 tsp dried thyme, crumbled
• 1 tsp freshly grated nutmeg
• 1 tsp kosher salt
• ½ cup soy sauce
• 1 tbsp vegetable oil
• 2 chickens (about 3½ to 4 lbs each), quartered

How to Make It

Blitz the marinade together:

Toss the onion, scallions, Scotch bonnets, garlic, and all the dry spices into a food processor. Blend it into a rough paste. It shouldn’t be smooth — we’re not making hummus here.

Add the wet stuff:

With the machine still running, slowly pour in the soy sauce and oil until it all comes together into a dark, spicy sludge. It’ll smell strong. That’s a good sign.

Coat your chicken like you mean it:

Place the quartered chickens into a big dish or even a couple of large freezer bags. Pour over the marinade and rub it in like you’re giving the meat a spa day. Make sure every crevice is covered. Cover and refrigerate overnight. If you forget, at least give it 4 hours — but longer is better.

Time to grill:

Take the chicken out of the fridge about 30 mins before cooking so it’s not fridge-cold. Light a grill (or heat a griddle pan if you’re indoors). Medium-high heat is your sweet spot.

Get that sizzle and smoke:

Grill the chicken for 35–40 minutes, turning occasionally. You want nice charred bits but no raw insides — aim for that magic 165°F (or when the juices run clear). Cover the grill for a smokier finish, or cheat a little with a tiny pinch of smoked paprika in the marinade next time.

Let it rest and dig in:

Pile the chicken onto a platter and let it sit for 5–10 minutes. This helps the juices settle. Then serve hot — ideally with plantains, rice and peas, or whatever’s fresh and starchy in your kitchen.

Common Mistakes and How to Dodge Them

Why is my chicken dry?
You probably overcooked it — it’s easy to do on the grill. Stick a thermometer in it or trust the juices: they should run clear, not pink.

Too spicy?
Yeah, Scotch bonnets don’t play around. Next time, remove the seeds or use just one. Or swap with a milder chili if you’re not up for a firestorm.

My marinade won’t stick.
Could be your chicken was too wet. Pat it dry first next time before rubbing in the marinade.

No grill?
Use a griddle pan or even roast it in the oven at 200°C (400°F) for 35–40 mins. Finish under the broiler to fake that char.

Storage and Reheating

Leftovers keep brilliantly — stash them in a sealed container in the fridge for up to 3 days.
Reheat in a pan over medium-low heat with a splash of water to keep things moist.
Microwave works in a pinch, just cover it.
You can freeze it after cooking, but honestly? It’s best fresh or eaten cold the next day straight from the fridge. No judgement.

Frequently Asked Questions

Can I make it less spicy?
Yes! Remove the chili seeds or use fewer chiles. Even one Scotch bonnet gives plenty of heat.

What’s the best cut of chicken to use?
Quarters are great for flavour and drama. But thighs or drumsticks also work a treat — just adjust cooking times.

Can I cook this in the oven?
Absolutely. Roast at 200°C (400°F) for about 40 minutes. Finish with 5 mins under the grill to char it up.

What if I don’t have five-spice powder?
Mix a pinch of cinnamon, fennel, cloves, star anise, and pepper — or just skip it. The allspice carries most of the flavour anyway.

Nutrition Facts (Per Serving):

• Calories: ~410
• Fat: 23g
• Carbs: 4g
• Protein: 45g
• Sodium: ~880mg
• Sugar: ~2g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken And Aubergine
• Jamie Oliver Chicken Chasseur Slow Cooker
• Jamie Oliver Chicken Mince Burgers