How to Make Delicious Jerk Chicken on the Grill: A Step-by-Step Guide

Jerk chicken is a popular Caribbean grilled chicken dish that is known for its signature spicy and smoky flavor. Originating in Jamaica, this dish gets its unique taste from a wet marinade or dry rub full of robust spices and aromatics. If you want to bring the tropical flavors of the islands right to your own backyard barbecue learning how to make jerk chicken on the grill is a must. With the right ingredients and techniques, you’ll be serving up succulent and flavor-packed jerk chicken in no time.

What You Need to Make Jerk Chicken on the Grill

Get the ingredients for the jerk chicken marinade together before you start the grill. Here are the most important things you’ll need:

• Chicken pieces – Opt for bone-in skin-on pieces like chicken thighs and drumsticks for the best flavor and moisture. Go for about 2-3 pounds of chicken.

• Scotch bonnet peppers – These fiery peppers are essential for authentic jerk seasoning. Use 2-4 peppers depending on your spice preference.

• Allspice – Ground allspice berries lend a warm, nutty aroma. You’ll need about 2 tablespoons.

• Thyme – Fresh thyme leaves contribute herbal notes. Use 2-3 tablespoons fresh or 1 tablespoon dried.

• Garlic – For richness and depth of flavor, plan on 4-6 cloves of garlic.

• Ginger – Fresh grated ginger adds zing. About a 1-inch piece grated should do.

• Onions – Onions provide a savory foundation. Use 1 medium onion chopped.

• Soy sauce – For umami flavor, add 1⁄4 cup soy sauce.

• Brown sugar – A bit of sweetness to balance the spice. 2 tablespoons should suffice.

• Lime juice – Brightens up the marinade. Juice from 2 limes works well.

• Oil – Helps the marinade coat the chicken. Use 2-3 tablespoons vegetable oil.

• Spices like nutmeg, cinnamon, black pepper, etc.

Once you have all the ingredients for the jerk marinade, you’re ready to get grilling!

How to Make Jerk Chicken on a Charcoal Grill

A charcoal grill is the best way to get the signature smoky flavor of real jerk chicken. Here are the steps:

1. Make the Jerk Marinade: In a blender, combine all marinade ingredients except the oil. Blend to a smooth paste. Then slowly drizzle in the oil while blending.

2. Get the chicken ready by putting it in a Ziploc bag or baking dish. Cover or seal the meat with the marinade and put it in the fridge for 4 to 12 hours, turning it every now and then.

3. Prepare the Grill: Heat your charcoal grill to medium-high, around 375-400°F. Use about a half chimney of hot coals, piling more on one side of the grill for two-zone cooking.

4. Grill the Chicken: Remove chicken from the marinade, letting any excess drip off. Place skin-side down on the hot side of the grill and cook for 5-7 minutes until browned. Flip and cook 5 minutes more. Move chicken to the cooler side of the grill, cover, and cook until done, about 30-40 more minutes. Brush with marinade during grilling. Chicken is done at 165°F internal temp.

5. Rest and Serve: Let chicken rest 5-10 minutes before serving. Enjoy alongside classic jerk pairings like fried plantains, rice and peas, grilled pineapple, and cabbage slaw.

When using a charcoal grill for jerk chicken, be sure to use natural wood chunks or chips like hickory, apple, or pecan for extra smoky flavor.

How to Make Jerk Chicken on a Gas Grill

You can also achieve delicious jerk chicken on a gas grill with a few adaptations:

1. Make the Marinade and Marinate: Follow the same marinade recipe and marinating steps as above.

2. Prepare the Grill: Preheat your gas grill to high heat, around 450°F. Leave all burners on high.

3. Add Smoky Flavor: To get smokiness on a gas grill, use wood chunks or soak wood chips in water for 30 minutes, then scatter over the hot grates right before grilling. Close the lid to trap smoke.

4. Grill the Chicken: Grill chicken skin-side down over direct high heat for 5-7 minutes to get browning. Flip and grill 5 minutes more. Then move to indirect heat, close lid, and finish cooking, about 30-40 minutes. Brush with marinade and check temp, until 165°F.

5. Rest and Serve: Allow chicken to rest before serving with desired sides.

The key on a gas grill is achieving smoke flavor. Soaked wood chips can impart a similar taste to traditional charcoal grilling.

Helpful Tips for Grilling Jerk Chicken

• Always bring chicken to room temperature before grilling for even cooking.

• Use a instant-read thermometer to check doneness; chicken is safe at 165°F.

• If marinade contains sugar, watch closely to prevent burning.

• Use tongs and avoid piercing chicken skin when flipping to prevent drying out.

• Let chicken rest 5-10 minutes before cutting for juices to redistribute.

• Garnish with extra marinade, lime wedges, and chopped scallions.

• Store leftover chicken within 2 hours of cooking to prevent spoilage.

When prepared with care and skill, homemade jerk chicken off the grill can rival the flavors of Jamaica. With the right balance of spices, smokiness, and char, you’ll have everyone craving this island-inspired barbecue dish. Just be sure to let the chicken marinate properly, use the right grilling setup and techniques, and add classic sides to complement the heat. In no time, you’ll be an expert at grilling up delicious and authentic jerk chicken in your own backyard. So fire up the grill and get ready to enjoy a tropical taste of the islands.