Jerk chicken is a popular dish from the Caribbean, especially Jamaica, that features chicken marinated in a spicy mixture of seasonings and grilled over a fire. The word jerk refers to both the seasoning blend and the cooking method, which are both influenced by the history and culture of Jamaica. Jerk chicken can be traced back to the Maroons, enslaved Africans who escaped from the Spanish colonizers and settled in the mountains of Jamaica in the 17th century. There, they encountered the indigenous Taíno people, who had developed a technique of smoking meat over a fire of pimento wood, also known as allspice.

The Maroons adapted this method and added their own spices, such as Scotch bonnet peppers, cloves, nutmeg, thyme, and garlic, to create a distinctive flavor. Jerk chicken became a staple of Maroon cuisine and a symbol of their resistance and survival. Over time, jerk chicken spread throughout Jamaica and the rest of the Caribbean, as well as other parts of the world where Jamaican immigrants settled. Today, jerk chicken is enjoyed by many people who appreciate its spicy, smoky, and tender taste.

Here’s a recipe for Jerk Chicken that you might like. It takes about 4 hours and 5 minutes to prepare and cook, and serves 10 people. Here are the ingredients you’ll need:

10 bone-in skin-on chicken pieces (thighs and legs, about 3 lbs, trim excess fat and skin)
6 green onions (cut into 2-inch pieces)
4 garlic cloves (peeled and smashed)
2 habanero peppers (or scotch bonnet, stem removed)
1 ½ inches pieces ginger (peeled and sliced)
⅓ cup fresh lime juice
¼ cup soy sauce
1 ½ tablespoons brown sugar
1 tablespoon fresh thyme leaves
1 teaspoon freshly ground black pepper
1 teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
Here’s how to make it:

In a food processor, combine the green onions, garlic, habanero peppers, ginger, lime juice, soy sauce, brown sugar, thyme leaves, black pepper, allspice, cinnamon, and nutmeg. Pulse until everything is finely chopped.

Place the chicken pieces in a gallon-size resealable bag. Pour the marinade over the chicken and seal the bag while pressing out excess air. Rub the marinade over the chicken.
Allow the chicken to marinate in the refrigerator for at least 3 hours, or up to 24 hours.
Preheat your grill to medium-high heat or preheat your oven to 375°F.

Remove the chicken from the marinade and discard any excess marinade.
Grill or bake the chicken until it’s cooked through.

Enjoy your delicious Jerk Chicken!