Jerk Chicken

By Rawlston Williams | Published on April 14, 2026

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Prep Time 4 hours hrs 20 minutes mins

Cook Time 1 hour hr

Servings: 4

Ingredients

  

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For the Marinade

• 1 bunch scallions spring onions, chopped
• 1 onion, chopped
• 3 cloves garlic
• 1 Scotch bonnet pepper, seeded for less heat
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon ground allspice
• 1 tablespoon dark brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 4 tablespoons soy sauce
• 4 tablespoons fresh lime juice

For the Chicken

• 6 chicken leg quarters
• 1 tablespoon salt
• 2 tablespoons vegetable oil

Directions

 

Make the Marinade

1. Blend all the marinade ingredients into a smooth paste.

Make the Chicken

1. Rub the chicken with the salt and oil, then coat thoroughly with the marinade. Place the chicken in a sealed container or bag and marinate in the refrigerator for at least 4 hours, preferably overnight.
2. Preheat a grill (barbecue) to medium heat or an oven to 375°F (190°C/Gas Mark 5).
3. Grill or bake the chicken, turning occasionally, until the skin is caramelized and chicken cooked through, 35–45 minutes.
4. Serve on a banana leaf-lined tray.

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About This Recipe

Jerk seasoning originated with the Maroons in Jamaica, who used it to preserve and flavor meat. Traditionally, jerk is cooked over pimento wood for a smoky, authentic flavor. Serve the jerk chicken on a banana leaf-lined tray with a side of festival (page 290), rice and peas (page 124), and fried ripe plantains (page 170) in individual bowls.

Excerpted from “The Caribbean Cookbook” © 2026 by Rawlston Williams. Reproduced by permission of Phaidon. Photo by Nico Shinco. All rights reserved.

Enjoy more recipes by Chef Rawlston: Pelau and Beef Tasso.

Meet the Recipe Creator

Rawlston is a Caribbean chef with a deep passion and knowledge for his region’s food culture. Born in Kingstown in Saint Vincent and the Grenadines, he has lived in New York since 1987. A graduate of the French Culinary Institute, for many years he was the chef-owner of the award-winning Brooklyn restaurant The Food Sermon, which focused on dishes inspired by Caribbean cuisine.