Name: Simple Jamaican Jerk Chicken Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Caribbean
Ingredients: 10 chicken legs; 1/3 cup olive oil; 2 tablespoons light brown sugar (packed); 1 tablespoon dried thyme; 2 teaspoons ground allspice; 2 teaspoons smoked paprika; 1/2 teaspoon cinnamon; 1 teaspoon ground ginger; 1 teaspoon ground cloves; 1 teaspoon cayenne pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 2 1/4 teaspoons kosher salt; 1/4 teaspoon freshly ground black pepper

There’s something so satisfying about that spicy, smoky aroma wafting through the kitchen when you bake up this Simple Jamaican Jerk Chicken Recipe. It’s a vibrant dish that brings a little sunshine and bold Caribbean flavor straight to your plate without complicated steps. I love how approachable it is — perfect for a weeknight but special enough to impress friends.

The image shows a white baking dish filled with eight dark brown, roasted chicken drumsticks. The drumsticks have a crispy, shiny texture with visible herbs sprinkled on top. The baking dish has some caramelized spots of sauce and oil around the chicken, adding to the rich look. The white marbled surface can be seen beneath the dish along with a green and white checkered cloth partially visible. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Simple Jamaican Jerk Chicken Recipe
Top Tip
How to Serve Simple Jamaican Jerk Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Simple Jamaican Jerk Chicken Recipe

Why You'll Love This Recipe

From the first time I made this Jamaican Jerk Chicken, I was hooked. It’s an incredible balance of spice, sweetness, and earthiness all packed into tender, juicy chicken legs. Whether you’re an experienced cook or just starting out, this recipe is straightforward and delivers authentic flavors that transport you to the islands.

Bold Flavor Without Fuss: The spice rub is packed with classic Jamaican jerk seasonings, and you only need a handful of pantry staples.
Juicy, Tender Chicken: Poking holes and getting the rub under the skin makes every bite flavorful and moist.
Quick Prep and Baking: You can have dinner on the table in under an hour, making it ideal for busy evenings.
Perfect for Sharing: With ten chicken legs, it’s great for gatherings or meal prepping for the week.

Ingredients & Why They Work

This Simple Jamaican Jerk Chicken Recipe features a blend of spices that work harmoniously to create that signature jerk taste. Each ingredient adds its unique character, helping you achieve that smoky sweet heat with ease. Nearly all these spices are pantry staples for me — once you gather them, this recipe becomes your go-to for Caribbean flavor anytime.

Flat lay of ten raw chicken legs with smooth skin, a small white bowl of golden olive oil, a small white bowl filled with packed light brown sugar, a small white bowl containing dried green thyme leaves, a small white bowl of ground reddish-brown allspice, a small white bowl of vibrant smoked paprika powder, a small white bowl with fine light brown cinnamon powder, a small white bowl of yellowish ground ginger, a small white bowl with dark brown ground cloves, a small white bowl of bright red cayenne pepper, a small white bowl of pale beige garlic powder, a small white bowl with light tan onion powder, a small white bowl of coarse kosher salt crystals, a small white bowl filled with freshly ground black pepper, all ingredients fresh and natural, perfectly arranged with symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken Legs: The dark meat stays juicy and tender during roasting, perfect for soaking up the flavorful marinade.
Olive Oil: Helps the spices stick and promotes browning for that beautiful caramelized skin.
Light Brown Sugar: Adds subtle sweetness to balance the heat and enhances caramelization.
Dried Thyme: A classic herb that adds an earthy touch typical of jerk seasoning.
Ground Allspice: The star spice for jerk, giving a warm, peppery, clove-like flavor.
Smoked Paprika: Brings smoky depth without needing a grill.
Cinnamon: Adds warmth and complexity in small amounts.
Ground Ginger: A little zing that brightens the spice mix.
Ground Cloves: Enhances the aromatic intensity with a sweet-bitter edge.
Cayenne Pepper: Delivers that fiery kick — adjust to your heat preference.
Garlic & Onion Powder: Boost savory flavor layers effortlessly.
Kosher Salt & Black Pepper: Essential for seasoning and balancing all the flavors perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I adore this Jamaican jerk chicken as is, sometimes I like to tweak the heat level or swap out chicken legs for thighs if I want boneless meat. Feel free to make this recipe your own — jerk seasoning is surprisingly versatile and forgiving.

Mild Version: I reduce cayenne pepper to ½ teaspoon or leave it out completely for folks sensitive to spice — it’s still delicious and aromatic without the burn.
Grilled Option: If you have the grill going, try cooking the chicken on indirect heat for that authentic charred flavor, just watch out for flare-ups.
Vegetarian Twist: Use the spice rub on thick-cut portobello mushrooms or cauliflower steaks for a plant-based option that packs the same punch.

Step-by-Step: How I Make Simple Jamaican Jerk Chicken Recipe

A close-up shows a woman's hand holding a silver fork, pressing its four tines into raw, pale pink chicken skin on a light wooden cutting board. The chicken piece is slightly raised by the fork, displaying smooth, shiny texture with gentle folds. Other raw chicken pieces are blurred in the background. The scene is lit softly with natural light, focused tightly on the contact point of fork and chicken. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepping the Oven and Spice Rub

First things first, preheat your oven to 425°F and place the rack lower-middle — this ensures even roasting and browning. While it heats, whisk together all your spices, brown sugar, olive oil, salt, and pepper in a bowl to form the magic jerk paste. I like using my hands for mixing to really combine everything evenly.

Step 2: Getting the Chicken Ready

Pat the chicken legs dry with paper towels — this helps the skin crisp up. Then, gently poke holes all over each leg with a fork, which lets the marinade penetrate deeper. Now comes the fun part: using clean hands, spread the jerk paste underneath the skin and all over the outside, pressing it in well.

Step 3: Baking to Perfection

Arrange your chicken on a foil-lined rimmed baking sheet — spaced out so they roast evenly and don’t steam. Pop them in the oven for 40–50 minutes depending on size, aiming for a deep golden brown and internal temperature of 165°F. The kitchen will smell incredible by the time they’re done!

Top Tip

I’ve learned a few things over multiple tries that really make this Simple Jamaican Jerk Chicken Recipe shine. These tips will help you get tender, flavorful chicken every single time.

Under-the-Skin Magic: Don’t skip pushing the spice mix beneath the skin — it’s key for deep flavor and moist meat.
Dry the Chicken Thoroughly: Moisture on the skin can prevent browning, so make sure those chicken legs are nice and dry.
Don’t Overcrowd: Give each piece space on the baking sheet so air can circulate for that perfect crust.
Watch the Oven: Bigger legs need a bit longer—test with a meat thermometer to avoid undercooked chicken or dried-out meat.

How to Serve Simple Jamaican Jerk Chicken Recipe

Jamaican Jerk Chicken - Serving Suggestion

Garnishes

My go-to garnish is a simple sprinkling of fresh chopped cilantro and lime wedges on the side. The cilantro adds a hit of brightness, while the citrus really wakes up the spices for a fresh finish. Sliced green onions or even some diced mango salsa also make a fun, colorful touch.

Side Dishes

I love pairing this jerk chicken with classic Caribbean sides like coconut rice and peas, fried plantains, or a simple fresh salad. Sometimes I whip up some creamy coleslaw or roasted sweet potatoes to balance the heat with a little sweetness.

Creative Ways to Present

For a festive family dinner or backyard party, I like serving the chicken on a large wooden board surrounded by colorful sliced fruits, roasted veggies, and bowls of spicy dipping sauce. It turns dinner into a fun, communal feast that everyone can dig into.

Make Ahead and Storage

Storing Leftovers

I keep leftover jerk chicken in airtight containers in the fridge for up to 3 days. When refrigerated promptly, the flavors only deepen. Just be sure to store the chicken separate from wet sides to maintain texture.

Freezing

If you want to stash chicken for longer, I freeze cooked pieces individually wrapped in foil then sealed in a freezer bag. They keep well for up to 3 months — just thaw overnight in the fridge for best results.

Reheating

To reheat, I pop the chicken in a 350°F oven for about 15 minutes to regain crispiness without drying out the meat. Microwaving works in a pinch but tends to soften that glorious spiced skin.

Frequently Asked Questions:

Can I use chicken thighs instead of legs in this Simple Jamaican Jerk Chicken Recipe?

Absolutely! Chicken thighs work beautifully with this recipe and tend to be a bit juicier since they’re boneless. Just adjust cooking time slightly as thighs may cook a little faster.

How spicy is this Simple Jamaican Jerk Chicken Recipe?

The recipe has a nice medium heat level thanks to cayenne pepper, but you can easily dial it up or down. Reducing cayenne will make it milder, while adding extra will bring more kick. It’s very adaptable to your spice tolerance.

Can I make the jerk spice rub in advance?

Yes! The jerk spice rub can be made up to a week ahead and stored tightly covered in the fridge, or you can prepare a dry mix without the oil and keep it for months. This makes weeknight cooking even faster.

What’s the best way to serve this Jamaican Jerk Chicken?

Serving with bright, cooling sides like lime wedges, cilantro, coconut rice, or a fresh salad complements the bold spices perfectly. Mango salsa or creamy coleslaw also adds a lovely contrast that many of my guests rave about.

Final Thoughts

Honestly, I keep this Simple Jamaican Jerk Chicken Recipe in my rotation all year round because it’s just that good and uncomplicated. It’s the kind of dish that instantly brightens your mood with its vibrant flavor and easy prep. I’m sure once you try it, it’ll become one of your favorites too, a go-to recipe that always delivers a little island magic right from your own kitchen.