Updated 30 September 2026
Jerk chicken is smoky, hot, sweet and fragrant all at once, and chicken thighs are the perfect cut for it: they stay juicy through a long marinade and a hot grill. This recipe gives you a homemade jerk chicken seasoning and marinade built on allspice, thyme and Scotch bonnet, with oven and barbecue methods, plus classic rice and peas on the side. There's a shortcut glaze for weeknights, too.
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Serves: 4 | Prep: 20 minutes, plus marinating | Cook: 40–45 minutes
Ingredients
For the chicken - 8 chicken thighs (about 1kg). Our Chicken Thighs 900g-1.1kg (Frozen) (£5.29) are ideal; thaw fully in the fridge first.
For the jerk chicken seasoning and marinade - 4 spring onions, roughly chopped - 1–2 Scotch bonnet chillies, deseeded for less heat (wear gloves) - 4 garlic cloves - A thumb of fresh ginger - 1 tbsp fresh thyme leaves (or 1 tsp dried) - 1 tbsp ground allspice - ½ tsp ground cinnamon - ¼ tsp grated nutmeg - 1 tsp black pepper - 2 tsp salt - 2 tbsp soft brown sugar - 2 tbsp soy sauce - Juice of 2 limes - 2 tbsp vegetable oil
For the rice and peas - 300g long-grain rice, rinsed - 400g tin kidney beans, drained and rinsed - 400ml tin coconut milk - 200ml water - 2 spring onions, bashed - 2 sprigs thyme - 1 whole Scotch bonnet (not cut, for fragrance) - 1 garlic clove, crushed - ½ tsp ground allspice - Salt
Make the jerk seasoning
Blitz all the marinade ingredients in a blender or food processor to a thick, fairly smooth paste. Taste a tiny bit (carefully) and adjust the salt, sugar and lime. That's your jerk chicken seasoning. It keeps for a week in a jar in the fridge.
Marinate the chicken
Slash each thigh 2–3 times through the thickest part so the marinade gets in. Rub the paste all over and into the cuts. Cover and chill for at least 2 hours, and ideally overnight. The longer, the better.
Oven method
- Heat the oven to 200°C (180°C fan, gas 6).
- Lay the thighs (skin-side up, if they have skin) on a rack over a lined roasting tin.
- Roast for 35–40 minutes, until well charred at the edges and cooked through.
- For extra char, finish under a hot grill for 2–3 minutes, watching closely.
- Rest for 5 minutes.
BBQ method (the best way)
- Set up the barbecue for two-zone cooking: hot coals on one side, none on the other. Toss a few soaked wood chips on the coals for smoke, if you have them.
- Sear the thighs over the hot side for 2–3 minutes a side, until charred.
- Move them to the cool side, lid down, and cook for 25–30 minutes, turning once, until cooked through.
- Baste with any leftover marinade only in the first half of cooking (never at the end, as it's been in contact with raw chicken), or use fresh, reserved paste.
Is it cooked?
Follow FSA guidance: chicken must be steaming hot all the way through, with no pink meat and clear juices. With a thermometer, the thickest part should reach at least 75°C. Thighs, especially bone-in ones, are often nicer taken a little higher, as the meat becomes more tender.
Rice and peas
- Put the rice, beans, coconut milk, water, spring onions, thyme, garlic, allspice and a good pinch of salt in a pan. Sit the whole Scotch bonnet on top.
- Bring to the boil, stir once, then cover and turn the heat to very low.
- Cook for 18–20 minutes, until the liquid is absorbed and the rice is tender.
- Take off the heat and leave covered for 5 minutes. Remove the Scotch bonnet, thyme and spring onion, then fluff with a fork.
(In Jamaica, "peas" means kidney beans or gungo peas.)
Weeknight shortcut
No time to marinate? Brush the thighs with Middletons Jamaican Jerk Glaze 110g (£1.99), a sweet-spiced glaze with a medium heat, mixed with a little oil and lime juice, and roast as above. For serious chilli fans, Scorpion Marinated Boneless Chicken Thighs 800g (£7.99) come ready-marinated.
Serving
Serve the jerk chicken with rice and peas, fried plantain, a simple slaw or a mango salsa, and lime wedges. A cold drink helps with the heat.
Tips
- Control the heat with the Scotch bonnet: one, deseeded, is medium; two with seeds is very hot.
- Don't skip the allspice. It's the backbone of jerk flavour.
- Char is good. The sugar in the marinade caramelises; a few dark edges are what you want.
For more thigh recipes, see how to cook boneless chicken thighs and how to cook bone-in chicken thighs. Browse thighs, drumsticks and legs, our glazes and all chicken.
Jerk chicken FAQs
What is in jerk chicken seasoning?
Allspice, thyme and Scotch bonnet chilli are the essentials, usually with spring onion, garlic, ginger, black pepper, cinnamon, nutmeg, sugar, salt and lime.
How long should you marinate jerk chicken?
At least 2 hours, and ideally overnight in the fridge.
How long does jerk chicken take in the oven?
About 35–40 minutes at 200°C (180°C fan) for thighs (a little less if boneless), until cooked through with no pink meat.
Is jerk chicken very spicy?
It can be. Scotch bonnets are very hot, so use one, deseeded, for a medium heat.
Can I use chicken breast for jerk chicken?
Yes, but thighs stay juicier. If you use breast, reduce the cooking time to about 20–25 minutes.