Yo, this Spicy Jamaican Jerk Chicken recipe is straight fire, bringing that real-deal Jamaican heat right to your grill. We’re talking habanero chilies that don’t play and spices so bold they’ll wake up your taste buds like a street party in San Antonio. If you’re craving more Jamaican vibes, hit up BBC Good Food for some extra inspo.
Spicy Jamaican Jerk Chicken ready to tantalize your taste buds
Ingredients for Spicy Jamaican Jerk Chicken
- 2kg chicken wings (about 4.4 lbs)
- Jamaican jerk paste (check my killer recipe below)
- Fresh limes, to squeeze
Jerk Paste for Authentic Flavor
- 8 habanero or scotch bonnet chilies—bring the heat, fam!
- 10 cm piece of fresh ginger, peeled and chopped rough (about 4 inches)
- 1 yellow onion, hacked up quick
- 8 garlic cloves, smashed like they owe you money
- 4 sprigs fresh thyme, chopped loose
- 1 teaspoon ground cinnamon
- 1 tbsp ground allspice—don’t skimp!
- 3 tbsp molasses for that sticky sweetness
- 1 tbsp grated nutmeg—fresh is best
- 60 mL Jamaican rum (about 1/4 cup)—because why not?
- Sea salt and ground black pepper, to taste
Step-by-Step Cooking Procedure
Ready to turn up the heat with some Spicy Jamaican Jerk Chicken wings that’ll have your crew begging for more? This recipe’s got that vibrant paste and a marinade that sinks in deep. Let’s get it poppin’ over the open flame—my way!
For the Paste
- Chuck all them jerk paste ingredients into a food processor or blender. Hit it till you got a coarse purée that’s screaming flavor—bold and zesty, just how I roll.
- Stash that paste in an airtight container in the fridge. It’s good for two weeks, so you can flex it on more wings later.
For the Chicken
Step 1:
Drop them chicken wings in a big glass or ceramic bowl. Stab ‘em all over with a sharp knife—let that marinade hit the core. Slather on that Jamaican jerk paste like you mean it; gloves on, ‘cause them chilies ain’t messing around. Wrap it up with plastic and let it chill in the fridge for 24 hours. Trust me, that wait’s gonna pay off big time.
Step 2:
Pull them wings out after marinating, ditch the plastic, and give ‘em a solid toss. Every inch needs that spice love—don’t sleep on it.
Step 3:
Crank up that grill to medium-hot—mesquite’s my go-to for that smoky edge. Throw the wings on for 6–8 minutes, then dial down the heat and flip ‘em for another 8. You want that skin crispy and golden, meat cooked through, dripping with attitude.
Step 4:
Stack them wings on a platter, hit ‘em with a fresh lime squeeze for that tangy pop, and serve ‘em up hot. Boom—flavor explosion, straight from the streets to your plate!
Need to lock down safe chicken cooking? Peep our Chicken Cooking Temps Guide for the pro moves.
How do you spice up your Jerk Chicken? Drop your tricks in the comments—I’m always down to hear how you bring the heat!