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Flavorful Jamaican Jerk Chicken Recipe Easy Spicy Glaze for Perfect Dinner

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This flavorful Jamaican jerk chicken recipe features a smoky, sweet, and spicy glaze that caramelizes beautifully on the grill, locking in juicy tenderness with a perfect kick. Perfect for family gatherings, potlucks, or weeknight dinners.

Ingredients

Scale
  • 4 to 6 bone-in, skin-on chicken thighs (about 2 pounds / 900g)
  • 3 scallions, chopped
  • 3 cloves garlic, minced
  • 1 small onion, chopped
  • 2 Scotch bonnet peppers, seeded for less heat or whole for fiery kick
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice, freshly squeezed
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste
  • 1/4 cup honey or maple syrup
  • 1 tablespoon hot sauce
  • 1 teaspoon smoked paprika

Instructions

  1. Make the Jerk Marinade (10 minutes): Combine scallions, garlic, onion, Scotch bonnet peppers, thyme, allspice, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, vegetable oil, salt, and pepper in your food processor or blender. Pulse until you get a coarse paste; do not overblend.
  2. Marinate the Chicken (at least 2 hours, ideally overnight): Place the chicken thighs in a large bowl or zip-top bag and pour the marinade over them. Massage it in well so each piece is generously coated. Cover and refrigerate.
  3. Prepare the Spicy Glaze (5 minutes): In a small bowl, whisk together honey, hot sauce, and smoked paprika until smooth. Set aside.
  4. Preheat the Grill (5-10 minutes): Get your grill hot and ready—medium-high heat is perfect. If using a grill pan, heat it on medium-high until smoking slightly.
  5. Grill the Chicken (15-20 minutes): Place the marinated chicken skin-side down on the grill. Cook undisturbed for 6-8 minutes until the skin crisps and gets char marks. Flip and cook the other side for another 6-8 minutes, basting with the spicy glaze during the last 5 minutes. Use a thermometer to check for an internal temperature of 165°F (74°C).
  6. Rest and Serve (5 minutes): Remove chicken from grill and let it rest for a few minutes so the juices redistribute.

Notes

Marinate chicken at least 2 hours or overnight for best flavor. Pat chicken dry before grilling to get crispy skin. Apply glaze gradually near the end to avoid burning. If flare-ups occur, move chicken to cooler part of grill. For gluten-free, substitute soy sauce with tamari or coconut aminos. For milder heat, seed peppers or substitute with jalapeños.

Nutrition

Keywords: Jamaican jerk chicken, spicy glaze, grilled chicken, Caribbean recipe, easy dinner, smoky chicken, jerk marinade

Find it online: https://emmaoven.com/flavorful-jamaican-jerk-chicken-recipe-easy-spicy-glaze-for-perfect-dinner/