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Grilled Jamaican Jerk Chicken

Turn up the heat at your next cookout with this spicy grilled chicken recipe
Grilled Jerk Chicken


Add more or less chile peppers to the marinade, depending on how spicy you want your chicken to be.

This recipe is courtesy of The Joy Kitchen.


  • 1/3 Cup lime juice
  • 3 habanero or Scotch bonnet peppers
  • 2 Tablespoons white vinegar
  • 2 Tablespoons orange juice
  • 3 scallions, coarsely chopped
  • 2 Tablespoons dried basil
  • 2 Tablespoons dried thyme
  • 2 Tablespoons yellow mustard seeds
  • 2 Teaspoons ground allspice
  • 1 Teaspoon ground cloves
  • 1 Teaspoon salt
  • 1 Teaspoon black pepper
  • 8 whole chicken legs


In a food processor, blend together the lime juice, peppers, vinegar, orange juice, scallions, basil, thyme, mustard seeds, allspice, cloves, salt, and pepper, until smooth.

Pour the jerk mixture into a large bowl. Add the chicken legs and toss well to coat the chicken. Refrigerate for at least one hour.

Lightly oil the grill rack, and heat the grill to medium-high. Arrange the chicken skin side down on the cooler part of the grill. Cover the grill and cook the chicken for 20 minutes. Turn the chicken and cook for a further 15 minutes.