Jerk Chicken Recipe (Air Fryer, Oven or BBQ)

Jerk chicken is one of the most popular Caribbean dishes, known for its smoky, spicy and slightly sweet flavour. It's the kind of food that instantly makes you want a proper Caribbean feast, especially when paired with curry goat and jollof rice.

That was exactly what I was craving from Rita's Reign one evening after work. Unfortunately they had already closed by the time I finished, so I decided to recreate the meal at home instead. This recipe is the result, and it pairs perfectly with my Curry Goat (Caribbean Curry Lamb) and Jollof Rice recipes.

Since trying this at Rita's, I've loved serving jerk chicken with coleslaw.

The Right Chicken Cut: This jerk chicken recipe works with drumsticks, thighs, wings, leg quarters or even a whole chicken. Dark meat cuts tend to stay juicier and absorb the marinade better, making them ideal for jerk chicken.

The Signature Jerk Flavour: Allspice, thyme, garlic and ginger are the key flavours behind authentic jerk seasoning. Combined with brown sugar, soy sauce and chilli, they create the perfect balance of smoky, savoury, sweet and spicy flavours.

Air Fryer, Oven or BBQ: An air fryer is the quickest and easiest way to make jerk chicken at home, while an oven works perfectly for larger batches. For the most authentic flavour, cook it over a BBQ or grill to achieve a lightly charred finish.

Jerk Chicken Recipe (Air Fryer, Oven or BBQ)
Serves: 2
Prep: 10 mins | Cook: 25-45 mins | Total: 35-55 mins
Ingredients	Instructions
1kg chicken (I used drumsticks, but thighs, wings, leg quarters or a whole chicken work well too) 2 tbsp soy sauce 1 tbsp brown sugar (or granulated sugar) 1 tbsp lime juice (or lemon juice) 1 tbsp vegetable oil 1 tsp dried thyme 1 tsp allspice 4 cloves garlic, minced 1 tbsp fresh ginger, grated ½ Scotch bonnet chilli, finely chopped (optional) 2 red chillies, sliced (alternative to Scotch bonnet) 1 tsp salt ½ tsp black pepper	Step 1: Marinate the Chicken Add all ingredients to a large bowl and mix well until the chicken is evenly coated. Cover and marinate for at least 1 hour, preferably overnight. Step 2: Cook the Chicken Air Fryer Preheat your air fryer to 190°C. Arrange the chicken in a single layer, leaving a little space between each piece. Cook for 25-30 minutes, turning halfway through cooking. For extra colour and caramelisation, increase the temperature to 200°C and cook for a further 3-5 minutes. Oven Preheat your oven to 200°C (180°C fan). Arrange the chicken on a baking tray lined with baking paper or foil. Cook for 35-45 minutes, turning once halfway through cooking. For extra colour, place under the grill for the final 3-5 minutes. BBQ / Grill For a more traditional flavour, cook the chicken over a medium BBQ or grill for 30-40 minutes, turning regularly until cooked through and lightly charred. The chicken is ready when the skin is golden brown and the internal temperature reaches 75°C. Step 3: Serve Serve hot with curry goat, jollof rice, rice and peas, fried plantain, coleslaw or a simple salad.
Nutrition Facts Approx. per serving: 485 kcal, 13.5g protein, 15.5g fat, 71g carbs Nutrition information is estimated and may vary based on specific ingredients and quantities used.

Tips ⭐️

I tested this recipe using chicken drumsticks, but it works equally well with chicken thighs, wings or leg quarters.

Marinating overnight gives the best flavour.

If you prefer less heat, reduce the amount of chilli or leave it out completely.

Don't skip the allspice. It's the key flavour in jerk seasoning.

Leftovers make great wraps, sandwiches or rice bowls the next day.

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