This spicy jerk chicken recipe is smoky, juicy, and packed with bold Caribbean flavors! Whether you’re grilling or smoking, I’ll show you how to make the BEST jerk chicken with the perfect balance of heat and sweetness.

For the Chicken & Marinade:

• 1 whole chicken, cut into quarters
• 1 bottle Walkerswood Jerk Marinade
• 1 tablespoon Malcom’s Jammin’ Jerk Seasoning
• 1 cup dark brown sugar
• 1 Scotch Bonnet or Habanero pepper, thinly sliced
• 1 bunch green onions, chopped (green parts for marinade, white parts for sauce)
• 4–5 cloves garlic, minced
• Juice from 1/2 lemon
• 4 oz pineapple juice
• 1 tablespoon Scotch Bonnet pepper sauce
• 1 tablespoon Worcestershire sauce

For the Jerk Dipping Sauce:

• 1/2 stick butter
• White parts of the green onion, finely chopped
• 4 cloves garlic, minced
• 1 Scotch Bonnet or Habanero pepper, finely chopped
• 1 tablespoon Scotch Bonnet pepper sauce
• 4–5 dashes Worcestershire sauce
• 1 teaspoon Malcom’s Jammin’ Jerk Seasoning
• 1/4 cup brown sugar
• 1/4 cup honey
• Juice from 1/2 lemon

Instructions

1. Marinate the Chicken:

• Cut the whole chicken into quarters, separating white and dark meat. Score the chicken breasts with shallow slits to help with even cooking and better flavor absorption.
• Place the chicken quarters in a large ziplock bag. Pour in the jerk marinade and add Malcom’s Jammin’ Jerk seasoning.
• In a separate bowl, whisk together the remaining marinade ingredients, then pour into the ziplock bag.
• Squeeze out excess air, seal the bag, and gently massage the marinade into the chicken. Refrigerate overnight (or at least 8 hours).

2. Prepare the Grill:

• Remove the chicken from the marinade and lightly season with a little more Jerk seasoning.
• Set up a charcoal grill for two-zone cooking at 350°F. (I used my Primo ceramic grill, but any grill works.)

3. Cook the Chicken:

• Place the chicken on the indirect side of the grill. Cook for about 45 minutes, or until the internal temperature reaches 160°F for white meat and 175°F for dark meat.

4. Make the Jerk Dipping Sauce:

• Place a heavy-bottomed pot directly over the hot coals.
• Add butter, white parts of the green onion, garlic, and peppers. Sauté for 2-3 minutes until softened.
• Stir in the remaining sauce ingredients and bring to a gentle boil. Remove from heat and pour into a small dish to cool.

5. Char & Serve:

• Move the chicken quarters to the direct heat side of the grill.
• Sear for 1-2 minutes per side, just until you get that perfect jerk char.
• Remove from the grill and let rest for 5 minutes before serving.
• Serve hot with the jerk dipping sauce on the side.

Chargrilled SPICY Jerk Chicken Sandwich

• 3–4lbs boneless skinless thighs

Jerk Marinade

• 3 green onions chopped
• 2 scotch bonnet peppers (more if you like it hot!)
• 2 Tablespoons dark brown sugar
• 1/4 cup lime juice
• 1/4 cup soy sauce
• 1/4 cup olive oil
• 1 Tablespoon salt
• 1/2 Tablespoon black pepper
• 1 heaping Tablespoon Malcom’s Jammin’ Jerk Seasoning

Jerk Glaze

• 1/2 cup Ketchup
• 3 Tablespoons dark brown sugar
• 2 Tablespoons honey
• 2 Tablespoons fresh squeezed lime juice
• 2 Tablespoons red wine vinegar
• 1 Tablespoon soy sauce
• 1 Tablespoon Malcom’s Jammin’ Jerk Seasoning
• 1 tsp salt
• 1 teaspoon black pepper
• 2 dashes cayenne pepper
• 2 dashes white pepper

For the Jerk Chicken Sandwiches

• 1 pack of hamburger buns (lightly toasted)
• Green leaf lettuce
• Dill pickle slices
• Island Slaw (recipe below)
• Calypso Sauce (recipe below)

Island Slaw

• 4 Tablespoons Blue Plate Mayo
• 2 Tablespoons dijon mustard
• 1/4 cup red wine vinegar
• 1 teaspoon salt
• 1 teaspoon cracked black pepper
• 1 bag of cole slaw mix
• 2 green onions chopped
• 1/4 cup diced red onion
• 1 Tablespoon finely diced scotch bonnet pepper
• 1 cup fresh pineapple chopped

Calypso Sauce

• 1/2 cup Blue Plate Mayo
• 1/4 cup ketchup
• 2 TBS scotch bonnet pepper hot sauce
• dash of white pepper
• season to taste with salt & black pepper

Instructions

1. Place the boneless skinless chicken thighs in a large ziplock bag. Combine the marinade ingredients and pour over the chicken. Close the bag and gently toss to coat each thigh. Place the bag in the refrigerator for at least 1 hour.
2. Prepare a 2 zone charcoal grill – hot side and indirect side.
3. Add the marinated chicken to the hot side of the grill working in batches. Season with additional jerk seasoning right on the grill.
4. Flip and turn the chicken often until internal temp reaches 165.
5. Brush each piece with the jerk glaze – recipe above.
6. Continue to cook until the thighs reach 175 internal – it should be slightly charred and sticky from the glaze.
7. After a short rest slice the thighs into small strips.

Island Slaw Directions

1. In a small bowl combine the mayo, Dijon, red wine vinegar, salt and pepper. Mix until smooth.
2. Place the bag of Cole slaw mix in a large mixing bowl. Add the green onion, diced red onion, scotch bonnet pepper, and pineapple.
3. Toss it together using tongs and add the dressing mixture.
4. Mix the slaw with tongs and cover with plastic wrap. Store in the refrigerator until ready to serve.

To build the sandwiches: Spread the calypso sauce on the top and bottom bun Layer on the dill pickle slices and lettuce. Pile on the jerk chicken and island slaw then the top half of the bun.