Authentic Homemade Caribbean Jerk Chicken


This is a feel-good Homemade Caribbean Jerk Chicken recipe. Nothing complicated about it, but the heat of the spices kicked up by the intense heat of the Scotch bonnet peppers always puts a smile on my face. If you don’t like too much heat, use fewer peppers or a much milder type, such as Tabasco or jalapeno.

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How to Make Gordon Ramsay Jerk Chicken

The Caribbean Jamaican Jerk Chicken is a hearty-seasoned grilled chicken made with a Jamaican jerk marinade with precise heat, deliciousness, and savory balance. Habanero or Scotch Bonnet peppers are optional in this recipe; you can adjust the “level” of the peppers to fit your needs.

Step 1. Preheat the oven to 425°F.

Step 2. Start by making an intense jerk marinade by combining all the ingredients. Slice Scotch bonnet chilies. Black pepper and a bit of oil. Rub the jerk marinade onto the chicken pieces, pressing it into the scored meat. Marinate for at least 1 hour or overnight.

Step 3. Fry the chicken pieces for about 10 minutes until golden brown on all sides in a heated large ovenproof pan on medium-high heat, then add a touch of olive oil. Now add the Worcestershire and continue cooking for 2 more minutes.

Step 4. Cover the chicken with foil or an ovenproof lid and cook in a preheated oven for 20 minutes until cooked through (if the pan you are using isn’t ovenproof, then use a roasting tray). Eliminate the foil for the last 5 minutes to add more browning coloring if the chicken needs it.

Step 5. Now serve the chicken with a side of rice.

Authentic Homemade Caribbean Jerk Chicken

4 from 11 votes
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes

This is a feel-good Homemade Caribbean Jerk Chicken recipe.

Ingredients

  • 4 large skin-on chicken legs, Broken down to drumsticks and thighs, then scored

  • 3 Tbsp. Olive oil, for frying

  • 2 Tbsp. Worcestershire sauce

  • Rice, to serve

  • Marinade
  • 1–2 Scotch bonnet peppers, deseeded and finely chopped

  • 2 cloves of garlic, crushed

  • 1 tsp. ground cloves

  • 1 tsp. ground cinnamon

  • 1 tsp. ground nutmeg

  • 2 tsp. ground allspice

  • 2 Tbsp. Fresh thyme

  • Ground black pepper

  • 1 Tbsp. Olive oil

Directions

  • Preheat the oven to 425°F.
  • Start by making an intense jerk marinade by combining all the ingredients. Slice Scotch bonnet chilies. Black pepper and a bit of oil. Rub the jerk marinade onto the chicken pieces, pressing it into the scored meat. Marinate for at least 1 hour or overnight.
  • Fry the chicken pieces for about 10 minutes until golden brown on all sides in a heated large ovenproof pan on medium-high heat, then add a touch of olive oil. Now add the Worcestershire and continue cooking for 2 more minutes.
  • Cover the chicken with foil or an ovenproof lid and cook in a preheated oven for 20 minutes until cooked through (if the pan you are using isn’t ovenproof, then use a roasting tray). Eliminate the foil for the last 5 minutes to add more browning coloring if the chicken needs it.
  • Now serve the chicken with a side of rice.

Recipe Video

Notes

  • Adapted from Gordon Ramsay’s Hell’s Kitchen

John Siracusa

Cooking, for me, has always been an "art" infused with traditions. My career was inspired by Hell's Kitchen, the West Side of Manhattan, which boasts one of N.Y. City's best independent restaurant communities, along with Gordon Ramsay's no-nonsense approach towards always being your best.

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