Jerk Marinated Chicken Legs
On January 20, 2025
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These Jerk Marinated Chicken Legs bring the Caribbean to your backyard with an easy recipe that helps you deliver authentic Jamaican flavor.
Jerk Marinated Chicken Legs
There’s nothing quite like the smell of Jerk Marinated Chicken sizzling on your grill. This recipe brings classic Caribbean flavors right to your backyard, making them totally achievable, no matter your skill level. A rich marinade combines aromatic green onions, fiery peppers, and a blend of warm spices that deliver incredible flavor in every bite. The chicken legs turn out juicy on the inside with perfectly charred, crispy skin on the outside.
It’s fancy enough for a weekend cookout with friends but simple enough for a weeknight family dinner. Trust me, once your friends and family taste this recipe, you’ll be the making it by request all the time.
What is jerk chicken?
Jerk is actually a cooking method that originated in Jamaica, where meat is marinated before being cooked over an open flame or on a grill. The key to jerk’s bold flavor is the marinade, which typically features a combination of spicy ingredients like scotch bonnet peppers, warm spices, and aromatic herbs. These ingredients work together to create a complex and rich flavor profile that has become beloved not just in the Caribbean, but around the world.
The marination process allows the spices to penetrate the meat, making it tender, juicy, and bursting with layers of flavor that dance between heat, smokiness, and sweetness. This balance of flavors is what makes jerk chicken so unique and irresistible.
Jamaican Jerk Seasoning
The heart and soul of this recipe is the jerk seasoning blend. While you can grab a store-bought version to save time, I’ve perfected a homemade mix that’ll really take your chicken to the next level. Head over to my Homemade Jerk Seasoning recipe if you want to learn more, but here’s what you need to make it at home:
- 1 Tablespoon coarse Kosher salt
- 1 Tablespoon sugar
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 2 teaspoons smoked paprika
- 2 teaspoons ground black pepper
- 2 teaspoons cayenne pepper
- 2 teaspoons dried thyme leaves
- 2 teaspoons dried parsley
- ½ teaspoon red pepper flakes (even better if you can source dried scotch bonnet pepper flakes
- ½ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
How long to Marinate Jerk Chicken
This isn’t your typical BBQ marinade, folks. Instead of a thin liquid, you’re creating a thick, flavor-packed paste that really sticks to your chicken. Everything goes into the blender so you can create a smooth mixture to work its magic overnight. Here’s what you’ll need:
- 1 cup green onions
- 2 scotch bonnet peppers (or habanero peppers, stems removed)
- 1 1-inch knob fresh ginger (peeled)
- 3 cloves garlic
- ¼ cup Jamaican Jerk Seasoning
- ¼ cup white vinegar
- 3 Tablespoons olive oil
For the best results, let your chicken hang out in this marinade overnight in a gallon zip-top bag. If you can give it 24 hours, you’ll develop even deeper flavors. Don’t go longer than that, or the meat will start to break down. This marinade also works great on any cut of chicken, from wings to breasts, so don’t be afraid to experiment.
How Long to Grill Chicken
The secret to perfect jerk chicken is all about getting that crispy char while maintaining a tender, juicy interior. To achieve this, I love using the two-zone heat setup with an overall temperature of around 375-400 degrees F. This gives you the control you need to cook the chicken through without burning that gorgeous exterior. You’re looking at about 25-30 minutes of indirect heat cooking, then about 10 minutes of direct heat to get that perfect char.
Keep in mind that cooking times are always an estimate. Each cut of chicken and grill is a little bit different, so cooking to the proper internal temperature is the key to enjoying juicy and safe meat. When your chicken reaches an internal temperature of 175 degrees F in the thickest part of the meat using a instant-read meat thermometer, you’re golden.
How to Make Jerk Chicken
Follow these easy steps, so you can your family can enjoy Jerk Marinated Chicken:
- Make the marinade. Get ready for a flavor explosion as your blender turns ordinary ingredients into a Jamaican BBQ masterpiece. Fresh ginger, garlic, and those beautiful scotch bonnets (if you can get them) come together with your special seasoning blend, creating a paste to infuse your chicken with sweet, spicy, smoky, Caribbean flavor.
- Marinate the chicken. Get your chicken and marinade in a zip-top bag, and be sure to gently massage it all together. You want to ensure each piece of chicken is evenly coated so every bite is loaded with juicy, jerky flavor. Get your chicken in the fridge for at least 8 hours to so in all the spices, and if you can, go up to 24 hours.
- Grill the chicken. Get your grill set up for that perfect two-zone heat, then you’re ready for the main event. The indirect side gives you the control you need to cook the chicken through without any burnt spots, while maintaining all that wonderful moisture.
- Char the chicken. Here’s where the real jerk magic happens. Once your chicken hits that safe internal temp, move it over to direct heat for that signature char. The sugars in the marinade caramelize, the skin crisps up, and you get those beautiful grill marks that’ll have everyone’s mouths watering.
- Rest, serve, and enjoy. The sweet, spicy, smoky aroma will have you wanting to sink your teeth into your chicken right away, but resist! You want to wait a couple minutes so all that juicy goodness redistributes. You can use this time you get your serving platter ready and slice some fresh green onions so you can sprinkle on a little color.
Serving Suggestions
Your sweet and smoky jerk chicken makes the perfect entree for a family dinner. We love enjoying ours over a ned or rice, or even mixed in as part of a salad or pasta. If you want to go for authenticity, you can grill some plantains alongside your chicken, then serve it with some coconut rice. No matter how you choose to enjoy your jerk chicken, your family will love the beachside BBQ flavor your bring to the backyard.
More Grilled Chicken Recipes
Your family will love this Jerk Marinated Chicken, so you’ll be looking for more tasty grilled chicken recipes. The good news is, you don’t have to look far. Whether you want a simple weeknight meal, the perfect party food, or something special for a big occasion, your Recipe Library and the Hey Grill Hey App have something for you. Here are some of my family’s favorites that I know you’ll love:
Chicken
Grilled Chicken Thighs
Chicken
Grilled Chicken Pasta Salad
Chicken
Grilled Teriyaki Chicken
Chicken
Grilled Chicken Cordon Bleu
Jamaican Jerk Chicken Recipe
After you marinate on how much your family loves these Jerk Chicken Legs, feel free to give this recipe a 5-star rating. You can tell me all about how you enjoyed your jerk chicken in the comments section below. And make sure to snap a few photos of your Jamaican-inspired platter so you can share them with the rest of us. Just tag @heygrillhey after you follow me on Instagram and Facebook.
Still hungry for more BBQ knowledge? Subscribe to my YouTube channel, so you can see step-by-step tutorials for all my most popular recipes, just like this Jerk Marinated Chicken. With the right tools, you’ll be a Backyard BBQ Hero in no time.
Jerk Marinated Chicken Legs
Ingredients
- 4 pounds chicken quarters or legs and thighs, bone-in and skin-on
Jerk Marinade
- 1 cup green onions
- 2 scotch bonnet peppers or habanero peppers, stems removed
- 1 1-inch knob fresh ginger peeled
- 3 cloves garlic
- ¼ cup Jamaican Jerk Seasoning link in notes section
- ¼ cup white vinegar
- 3 Tablespoons olive oil
Instructions
- Make the marinade. Add all the ingredients for your jerk marinade to a blender jar or food processor. Make sure to peel your ginger and remove the stems from your peppers before adding them. There’s a link to my Jerk Seasoning recipe, or you can use store-bought if you don’t want to make your own. Blend everything until you have a smooth consistency.1 cup green onions, 2 scotch bonnet peppers, 1 1-inch knob fresh ginger, 3 cloves garlic, ¼ cup Jamaican Jerk Seasoning, ¼ cup white vinegar, 3 Tablespoons olive oil
- Marinate the chicken. Place your chicken legs in a gallon zip-top bag, then pour in the marinade. Carefully seal the bag while removing as much excess air as possible. Gently massage the marinade into the chicken legs, making sure each piece is well coated. Place the bag in your refrigerator overnight, or for up to 24 hours for deeper flavor. Don't go longer than 24 hours, or the chicken will start to break down.4 pounds chicken quarters
- Grill the chicken. Remove the chicken legs from the marinade and place them over indirect heat. Close the lid and cook for 25-30 minutes, flipping your chicken every 5-7 minutes so it cooks through evenly.
- Char the chicken. When your chicken reaches an internal temperature of 165 degrees F in the thickest part of the meat, transfer it to the direct heat side of your grill. Give your chicken 4-5 minutes per side. You’re looking for a crispy, charred skin, and for your chicken to reach an internal temperature of 175 degrees F in the thickest part of the meat.
- Rest, serve, and enjoy. Transfer to a serving platter and allow the chicken to rest for 5-7 minutes so the juices redistribute. Garnish with fresh sliced green onions and serve with your favorite rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
