Jamie Oliver Jamaican Jerk Chicken

You ever get that smell? That thick, smoky, tangy one that just punches the air and takes over the whole backyard? That was my Saturday. Jamie Oliver Jamaican Jerk Chicken. I didn’t expect it to be so… loud. But it was. Loud in flavor, in heat, in everything. We were sweating and grinning and licking sticky fingers by sunset.

Ingredients Needed

For the marinade, you’ll need:

• One medium onion (just chop it—don’t overthink it)
• Six spring onions, rough cuts
• Four garlic cloves, peeled
• Two habaneros, maybe even just one if you’re shy—stem off
• A fat thumb of ginger, peeled, chopped a bit
• Three big spoons of soy sauce
• Juice from two limes—don’t skimp
• Two spoons brown sugar
• A good pinch of fresh thyme (tablespoon-ish)
• Allspice, three teaspoons
• Half a teaspoon each of nutmeg and cinnamon
• Salt and black pepper—don’t be stingy

And for the chicken:

• About 2.5 to 3 lbs of chicken thighs or legs, skin on, bone in (yes, bone in, trust me)

How To Make Jamie Oliver Jamaican Jerk Chicken

1. Alright. First things first—marinade. Throw everything except the chicken into a food processor. Don’t fuss with perfect blends. Just blitz until it looks messy and smells strong.
2. Then dump it all over the chicken in a big bag or bowl. Mix with your hands if you’re into that kind of mess. Let it sit in the fridge for a few hours. Longer if you can stand the wait. Overnight? Even better. That flavor needs time to crawl into every bite.
3. When you’re ready—grill time. Fire up to medium-high. Pull the chicken out, shake off the extra sludge, and get it on the grill. Char it first, straight over the flame. That blackened skin? That’s the good stuff. Then scoot it to the side, cover, let it finish off nice and slow. You’re aiming for 165°F inside, but honestly, you’ll smell when it’s right.

Why I Love This Recipe

It’s chaos and joy and sweat. I made this when a few friends came over with nothing to do. We ended up dancing around the grill like weirdos. It’s one of those dishes that doesn’t just feed you—it hijacks your senses. The crust that forms on the outside? Ridiculous. Every bite had that deep, sweet heat. It doesn’t behave. And that’s kind of the point.

Recipe Tips

• Want less heat,Use just one pepper. Or none, if you’re a wimp. (Kidding. Kind of.)
• Don’t swap the chicken cut. Thighs or legs only. Breast won’t survive this.
• Let the marinade really sit. Rushing this is like baking a cake at half-temp.
• Oil your grill. Or the skin rips and you’ll hate yourself.
• No grill, Oven it at 400°F. Then broil to finish.

How To Store This Jamie Oliver Jamaican Jerk Chicken

• At Room Temp: Two hours max. After that? Nope. Fridge it.
• In the Fridge: Use a good container. It’ll hold for three days. Gets even deeper in flavor.
• In the Freezer: Seal it tight. You’ve got three months. It’ll come back to life with heat.

Reheating:

• Oven: 350°F, maybe 7 minutes?
• Microwave: 2–3 mins. It’ll work.
• Stovetop: Medium heat, few splashes of water. Cover. Done.
• Air-fryer: 375°F. Three minutes and it’s crispy again.

Let’s Answer a Few Questions!

What if it’s too spicy?
Eat it with something cool. Avocado, yogurt, whatever chills your mouth. You’ll be fine.

Can I swap fresh ginger for dry?
Yeah, sure. Half a teaspoon should do it. But fresh has a bite to it you’ll miss.

How do I get that crispy skin?
High heat, right at the start. Char it. Then back off and finish slow.

What about sticking to the grill?
Oil it first. Or use an onion half dipped in oil. Rub it on. Works like a charm.

Nutrition Facts (per serving)

• Calories: 64
• Carbs: 1.2g
• Protein: 5.4g
• Fat: 4.1g
• Sugar: 0.6g
• Fibre: 0.2g
• Sodium: 139mg

Try More Recipe:

• Jamie Oliver Cornish Pasty
• Jamie Oliver Creamed Leeks Recipe
• Jamie Oliver Smoked Mackerel Pate