This jerk chicken recipe is a flavor explosion! The sweet and savory marinade, combined with the delightful heat of the scotch bonnet pepper (optional!), creates a truly unforgettable taste. I first tried this recipe at a friend’s Caribbean-themed party – my taste buds have never been the same! It's surprisingly easy to make, even for beginner cooks. So get ready to impress your friends and family, or simply treat yourself to a well-deserved delicious meal.

The key to this recipe's success is the marinade. It's what gives the chicken that signature Jamaican jerk flavor. Make sure to use high-quality spices for the best results. I always buy mine from a local spice shop because they're fresher than the supermarket stuff, but that's just me. You can easily adjust the spice level to suit your preferences. If you're new to jerk chicken, you might want to start with a milder version and gradually increase the spice as you get more comfortable.

Jerk Chicken with Brown Sugar

Name: Jerk-Chicken-with-Brown-Sugar
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Caribbean
Ingredients: 2 lbs Bone-in, skin-on chicken pieces; 1/2 cup Dark brown sugar; 1/4 cup Soy sauce (or tamari); 1/4 cup Olive oil; 2 tbsp Lime juice; 1 tbsp Ground allspice; 1 tbsp Ground ginger; 1 tsp Ground cinnamon; 1 tsp Ground nutmeg; 1 tsp Cayenne pepper; 1/2 tsp Ground cloves; 1/4 tsp Salt; 1/2 Scotch bonnet pepper (optional)

This recipe delivers incredibly flavorful and tender jerk chicken with a sweet brown sugar glaze. Get ready for a taste of the Caribbean!

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

📖 Instructions

1. Prep the Chicken: Rinse about 2 lbs of bone-in, skin-on chicken pieces (thighs and drumsticks are ideal!) and pat them completely dry with paper towels. This is crucial for proper browning. Don't skip this step!
2. Marinate that Bird!: In a large bowl, whisk together 1/2 cup dark brown sugar, 1/4 cup soy sauce (or tamari for gluten-free), 1/4 cup olive oil, 2 tablespoons lime juice, 1 tablespoon ground allspice, 1 tablespoon ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon cayenne pepper (or more, if you like a serious kick!), 1/2 teaspoon ground cloves, and 1/4 teaspoon salt. (Note: If using a scotch bonnet pepper, finely mince about 1/2 of one – remove seeds for less heat)
3. Get Your Hands Dirty: Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Massage the marinade into the chicken – it's a labor of love, I promise! Then cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. The longer, the better, really.
4. Preheat & Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with foil for easy cleanup. Trust me on this one – you'll thank me later.
5. Bake Time: Place the marinated chicken pieces on the prepared baking sheet. Don't overcrowd the pan; work in batches if needed. Bake for 30 minutes.
6. Baste and Glaze: Carefully remove the baking sheet from the oven and baste the chicken generously with the remaining marinade. This step adds tons of flavor and helps it caramelize beautifully! Return to the oven and bake for another 15-20 minutes, basting halfway through.
7. Check for Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). This is the only way to be sure it's fully cooked and safe to eat.
8. Rest & Serve: Once cooked through, remove the chicken from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in extra-tender and flavorful chicken. Serve immediately and enjoy! Maybe with some rice and peas?

📝 Notes

For a spicier kick, add more cayenne pepper or a whole scotch bonnet pepper. Remember to adjust to your own spice tolerance!
Don't overcook the chicken! Use a meat thermometer to ensure it reaches 165°F (74°C) for food safety.
Leftovers are amazing in salads or tacos!