This Jerk Chicken Recipe delivers charred edges, juicy centers, and Caribbean-inspired flavors without stepping outside your kitchen.
author’s note
Island-Level Flavor, Weeknight Speed!
Inspired by my blackened chicken recipe (a total staple in my home!), I decided to try it with a jerk chicken rub, and let me tell you, the flavors are off the charts.
After a few rounds of testing and tweaking, I ended up with tender, juicy chicken that everyone in the house devoured.
Now it’s part of my weekly meal prep rotation. With three bottomless-pit kiddos, I make a big batch of this chicken every Sunday. During the week, I throw it into tacos, rice bowls, or quick salads. If your evenings are a blur like mine, this recipe is about to be your new MVP.
Jerk Chicken Recipe Ingredients
| Ingredient | Why It Shines | Simple Swap |
|---|---|---|
| Chicken Thighs | Stay juicy in a hot oven | Chicken breasts |
| Olive Oil | Helps spices stick & brown | Avocado or canola oil |
| Soy Sauce | Adds moisture & flavor | Tamari or coconut aminos |
| Brown Sugar | Caramelizes for sweet crust | Coconut sugar |
| Cayenne Pepper | Optional kick of heat | Leave out or extra black pepper (mild) |
| Allspice | Gives that signature warm jerk chicken flvor | ⅛ tsp cinnamon + ⅛ tsp clove |
| Fresh Lime | Zesty finish | Lemon wedge |
Jerk Chicken Heat Level Game-Plan
- Mild lovers: skip the cayenne and squeeze extra lime at the table.
- Medium crowd-pleaser: keep the ⅛ tsp cayenne as written.
- Fire-seekers: double the cayenne and crack fresh pepper on top after broiling.
Featured Comment
OMG, we so enjoyed this recipe. I love the spices. Grilled perfectly.
– Carol
Meal-Prep Roadmap
- Morning: Whisk spices, rub chicken, cover tray, chill.
- 5:00 p.m.: Heat oven, start rice.
- 5:10 p.m.: Bake chicken 15 min.
- 5:25 p.m.: Broil 8 min, slice, drizzle lime—jerk chicken dinner by 5:35.
Perfect Pairings For Jerk Chicken Recipe
- Coconut Rice: Creamy, lightly sweet, built to catch every drop of jerk juices.
- Crispy Plantains: Quick-fried or grilled for that irresistible sweet-savory bite.
- Tropical Slaw: Cabbage, carrot, and lemon vinaigrette to add crunch.
- Grilled Corn on the Cob: Charred kernels brushed with jerk-spiced butter.
- Fresh Mango Salsa: Bright, juicy, and perfect for spooning over every forkful.
Storage
Still Tasty Tomorrow (and the Next Day)
- To store: Let the chicken cool, then place in an airtight container in the fridge for up to 4 days.
- To reheat: Warm in skillet with a splash of oil (3-5 minutes) or microwave under a lid (about 90 seconds).
More Meal Prep Staples:
Jerk Chicken
This Jerk Chicken is bursting with a perfect balance of savory, sweet, and spicy flavors that will keep you coming back for more!
Equipment
- Sheet pan (15" x 10") lined with aluminum foil
Ingredients
- 1 pound boneless, skinless chicken thighs or breasts, see note 1
- 4 teaspoons olive oil
- 2 teaspoons soy sauce
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon dried thyme
- 3/4 teaspoon paprika
- 3/4 teaspoon light brown sugar
- 1/8 teaspoon ground cayenne pepper optional
- 1/4 teaspoon allspice
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Fresh lime juice for serving
- Cooked rice for serving
Instructions
- Preheat oven to 425°F. Line a large sheet pan with foil. Don’t skip the foil, or clean-up will be rough! For instructions on grilling, see note 2.
- In a small bowl, combine the olive oil, soy sauce, garlic powder, onion powder, dried thyme, paprika, brown sugar, ground cayenne pepper, allspice, ground cinnamon, nutmeg, salt, and pepper. Whisk to combine.
- Pat thighs dry with paper towel. Use your hands to rub the mixture all over each thigh, both sides, to evenly cover all the meat. You should use every bit of the seasoning mix.
- Place chicken flat on the prepared sheet pan. Make sure the pieces are spaced out and not crowded together. Bake for 15 minutes, then remove pan from the oven.
- Position the oven rack about 8 inches from the heat source and switch to broil. Immediately return the tray to the oven and broil for 6–10 minutes, or until the chicken is nicely blackened and caramelized. The internal temperature should reach 160°F, with carryover heat bringing it to 165°F. In my oven, 8 minutes works perfectly for 5.5-ounce thighs.
- Remove pan and let stand for 5 minutes to rest uncovered. Transfer to a cutting board and dice or thinly slice. Serve over rice and drizzle lots of fresh lime. Enjoy!
Video
Recipe Notes
Note 1: Chicken:
- The recipe is intended for chicken thighs; each one about 5.5 ounces, roughly 3 chicken thighs total. If there is a lot of excess fat, trim it off. In my experience, the thighs taste better and usually have less fat and gristle if you buy organic, grass-fed chicken. This recipe doubles and triples well, but remember that bake time may be longer.
- If you want to use chicken breasts, you’ll need about 2 large boneless, skinless breasts. The baking instructions above are meant for thighs and will result in dry chicken breasts. Here’s how to prepare blackened chicken breasts:
- Slice chicken breasts in half widthwise to create 4 thinner pieces. Lightly pound each piece with a meat mallet or pan to create even thickness without flattening them. Rub the seasoning evenly over all pieces, using the entire mix. Drizzle oil into a large heavy-bottom skillet and heat on high. Once hot, add the chicken in a single layer. Cook for 2–4 minutes per side, until fully cooked with an internal temperature of 160°F. Transfer to a plate, tent with foil, and let rest for 5 minutes.
- Preheat grill to medium-high or 450°F. Place seasoned chicken flat on a clean, well-greased grill. Close the lid and cook for 4–5 minutes until caramelized. Use a thin metal spatula to flip the chicken, then grill for another 3–5 minutes, or until the internal temperature reaches 160°F. Remove from the grill, cover loosely with foil, and let rest for 5 minutes before serving. Cooking time may vary depending on the size of the chicken and grill heat.
Nutrition
Serving: 1serving | Calories: 336kcal | Carbohydrates: 1g | Protein: 44g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 537mg | Potassium: 574mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 108IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Jerk Chicken Recipe FAQs
The Chicken Skin Won’t Crisp?
Pat chicken dry twice and leave space between pieces.
Is It Gluten-Free?
Use tamari instead of soy sauce and double-check all spices are labeled gluten-free.
How Long Can I Marinate?
Up to 24 hours. Any longer can make the texture mushy.
Shortcuts
No Time? No Problem.
Need dinner faster than fast? These swaps keep the flavor big, but the prep small:
- Pre-sliced chicken thighs from the butcher to skip trimming.
- Use a pre-made jerk seasoning blend if you’re out of one or two spices.
- Frozen rice packs for a 90-second side.
- Bagged slaw mix tossed with lime juice makes a quick side.
OMG, we so enjoyed this recipe. I love the spices, I might kick up the cayenne next time. Grilled perfectly.
Thank you
Delish! So thrilled you enjoyed! Thanks Carol! 🙂