How to Make Authentic Jamaican Jerk Chicken on the Grill - The Fig Recipes

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This homemade jerk chicken recipe brings the heat and depth of Caribbean flavor right to your kitchen. With a spice mix full of anti-inflammatory, antioxidant-rich ingredients like thyme, allspice, ginger, and garlic, this dish is not only mouthwatering but also nutrient-dense. Ideal for grilling or baking, it’s a flavorful way to enjoy lean protein while supporting your immune and digestive health.

This beef stew is budget-friendly, deeply satisfying, and made with pantry staples. Plus, it stores well for meal prep and gets better with time.

What Makes It Nutritious?

Green Lentils – A great plant-based source of fiber, protein, folate, and iron.
Beef Chuck + Bone Broth – High in protein, zinc, B vitamins, and collagen for joint and gut support.
Turmeric, Ginger & Cinnamon – Powerful anti-inflammatory and antioxidant properties.
Cilantro & Onion – Support digestion and detoxification.

Prep Time

10 minutes

Cook Time

30 minutes

Serves

Ingredients

Required Ingredients:

2–3 lbs chicken thighs and drumsticks, bone-in and skin-on
1/3 cup olive oil
2 tablespoons brown sugar
1 tablespoon dried thyme
2 teaspoons ground allspice
2 teaspoons smoked paprika
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder
2 1/4 teaspoons salt
1/4 teaspoon black pepper

Optional to Elevate Flavor:

Juice of 1 lime (for a citrusy edge after cooking)
1/2 teaspoon nutmeg (for added warmth)

Steps

Prepare the Rub: In a bowl, combine all ingredients. Mix thoroughly to form a thick paste.
Coat the Chicken: Score the skin side of chicken then rub the chicken generously, ensuring every surface is covered.
Rest: If planning to grill right away. Let the chicken rest until it’s close to room temperature. Then prepare the grill.
Grill the Chicken:
Preheat grill to medium heat (around 350–375°F).
Lightly oil the grill grates to prevent sticking.
Place the chicken skin-side down first. Grill uncovered for 5–7 minutes until seared.
Flip and grill another 5–7 minutes on the other side.
Move chicken to indirect heat (cooler side of the grill), cover, and cook for an additional 15 minutes, flipping once halfway through, until internal temperature reaches 162°F (74°C).
Optional: Finish over direct heat for 1–2 minutes per side for crispier skin and deeper char.
Rest and Serve: Let the chicken rest for 5 minutes before serving to retain juiciness.

Serving Tips

Serve with: Jerk sauce, Coconut rice, grilled cabbage, flavorful beans, refreshing mango salad, or roasted plantains for a traditional Caribbean plate.
Add freshness: Top with chopped cilantro or a squeeze of fresh lime before serving.
Make it a bowl: Add to a grain bowl with quinoa, avocado, and mango salsa for a modern twist.