Jerk Chicken
Jerk is a distinctive Jamaican cooking style in which meat is either dry-rubbed or wet-marinated with a fiery spice blend known as Jamaican jerk. Its roots trace back to the Arawak and Taíno peoples and were later refined by 17th-century Maroon communities, who developed and preserved the technique. Jerk’s signature smoky flavor comes from cooking over hardwood or from exposing the meat to wood smoke during the cooking process, creating a charred, fragrant crust. Most commonly applied to chicken and pork, the bold marinade revolves around pimento (allspice) and scotch bonnet peppers, which together deliver heat, warming depth, and complex aromatics. Traditional jerk seasoning is built mainly on allspice and scotch bonnet peppers, while other typical components can include cloves, cinnamon, scallions, nutmeg, thyme, garlic, brown sugar, ginger, soy sauce, vinegar, and salt to balance and layer the flavors.
For this simplified recipe I omit scotch bonnet peppers and, in their place, use cayenne pepper for a more controlled heat. I also buy our locally raised, certified‑organic chicken from Yorkshire Valley Farm, valued for its clean, natural flavour and their humane rearing standards.
I like to dedicate this recipe to my dear friend Valsie Morgan, the superb Canadian–Jamaican chef whose jerk chicken was the finest I have ever tasted; though she passed away ten years ago, her warmth, culinary skills and the memories we shared will remain with me always. Salute to a woman who was both an extraordinary cook and a great friend — it was an absolute privilege to work alongside Valsie in the seniors’ home, to witness her unwavering dedication, her gentle humour, and her constant quest for dining excellence. Thank you for the generous gift of your time, your care, and the flavours and kindness you gave to everyone around you, which continue to inspire my cooking and my heart.
Jerk Chicken Recipe
By Zosia Culinary Adventures | Date: January 08, 2026
Preparation Time: Marinate the chicken overnight
Cook Time: 1 hr 45 minutes
Yield: 8 chicken legs ( approx. 340 g per leg)
Ingredients:
2.7 k fresh organic chicken legs for Yorkshire Valley Farms
2 tsp ground allspice
2 tsp ground ginger
1 tsp ground garlic
2 tsp sea salt
2 tsp brown sugar
1 tsp ground nutmeg
1 tsp ground white pepper
1 tsp cayenne pepper
1 tsp ground cinnamon
1 tsp dried thyme
1/2 tsp ground cloves
50 g chicken fat, diced or olive of oil
Instructions:
Combine all dry ingredients and mix well.
Rinse each chicken piece thoroughly with filtered water, pat every leg dry with paper towels, trim away all visible fat. Refrigerate the fat until further use.
Coat each piece of chicken leg thoroughly and place in a nonreactive container or clay bowl. Cover it well and refrigerate over night or at least for 8 hours.
Remove the chicken 30 minutes before baking. Preheat the oven to 350°F or 175°C.
Chop all reserved fat into small pieces and scatter them evenly across a roasting pan or a baking sheet lined with parchment paper. If you don’t have any fat trimmings on hand, simply brush or drizzle the pan with a little oil instead. Using chicken or duck fat enhances the chicken’s flavor and helps produce an extra-crispy finish.
Place the chicken legs skin-side up on the prepared baking sheet. Bake for 1 hour, then use tongs to carefully flip each piece onto the other side and continue roasting for 30 minutes. Flip the chicken legs back so they are skin-side up once more and keep baking until the skin is a deep, golden-brown and beautifully crisp. Ensure the thickest part of the meat reaches at least 165°F (74°C) on a thermometer before serving.
Serve jerk chicken lightly smattered with the fragrant, flavorful pan juices and a touch of rendered chicken fat. Present alongside roasted sweet potatoes and a vibrant bouquet of seasonal, colorful vegetables.
Bon Appetite!
