For anyone that loves spicy chicken, you need to make this Jamaican jerk chicken marinade! It’s so flavorful and yummy (and really authentic).
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How to Make Jerk Chicken Marinade
- Put Together the Marinade. Blend onion, scallions, Scotch bonnet, garlic, spices, salt, soy sauce, and oil until thick and slightly chunky.
- Marinate Chicken of Choice. Coat chicken thighs, breasts, legs or wings in marinade, cover, and refrigerate at least 4 hours or overnight.
- Cook. Grill over medium heat 35–40 minutes, turning occasionally, until charred and cooked through (165°F). Rest briefly before serving.
Make-Ahead, Storage and Freezing Instructions
To Make-Ahead: Blend the marinade a couple of days early and keep it chilled. Let the chicken soak in it for at least 4 hours (or overnight if you’ve got the time).
To Store: You can stash marinated chicken in the fridge for up to 2 days. After it’s cooked, leftovers will keep in a sealed container in the fridge for about 4 days.
To Freeze: Meal-prepping? Pop the chicken and marinade in a freezer bag, squeeze out the air, and freeze for up to 3 months. Just thaw overnight in the fridge before grilling.
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Ingredients
- 1 medium onion, coarsely chopped
- 3 medium scallions, chopped
- 1 Scotch bonnet chile, chopped
- 2 garlic cloves
- 1 tbsp five-spice powder
- 1 tbsp allspice berries, coarsely ground
- 1 tbsp coarsely ground black pepper
- 1 tsp dried thyme
- 1 tsp grated nutmeg
- 1 tsp kosher salt
- ½ cup soy sauce
- 1 tbsp vegetable oil
- 2 pounds chicken thighs, bone-in, skin-on
Instructions
- In a blender or food processor, combine the onion, scallions, Scotch bonnet, garlic, five-spice powder, ground allspice, black pepper, thyme, nutmeg, salt, soy sauce, and vegetable oil.
- Blend until a thick, slightly chunky marinade forms.
- Place the chicken thighs in a large zip-top bag.
- Pour the marinade over the chicken, making sure all pieces are well coated.
- Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to fully penetrate the meat.
- Preheat your grill to medium heat.
- Lightly oil the grates to prevent sticking.
- Grill the chicken, skin-side down first, for about 35–40 minutes total, turning occasionally, until the skin is nicely charred and the internal temperature reaches 165°F.
- Let rest a few minutes before serving.
