Easy Fire Grilled Jerk Chicken with Homemade Marinade
This grilled jerk chicken with homemade jerk sauce is packed with authentic Jamaican flavor. Marinate in advance for an easy camping or BBQ meal!
or read on for step-by-step instructions with photos
The Best Jerk Chicken for Camping and Outdoor Grilling
Jerk-marinated chicken was made for outdoor cooking. Traditionally cooked low and slow over a wood fire, smoke isn’t just a byproduct—it’s an essential ingredient for the most authentic Jamaican jerk chicken.
That’s why this recipe is perfect for a campfire or backyard fire pit. Why not harness that smoky goodness to bring out the best flavor in your jerk chicken? The best part is how simple it is—just marinate the chicken ahead of time then grill it over a wood-burning fire.
If a charcoal BBQ or gas grill is more convenient, adding wood chips will help achieve that signature smokiness. Just make sure that smoke is part of the cooking process in some way for a deep, authentic flavor.
What’s Unique About This Recipe:
Homemade jerk marinade: A traditional wet jerk marinade brings the heat, spice, and authentic Jamaican flavor. Just blend everything together—it’s surprisingly easy and so much better than store-bought!
Make-ahead friendly: Jerk marinade freezes very well, making it easy to prep in advance. Simply freeze the marinated chicken and grill when you're ready—perfect for taking along on camping trips.
Easy eating: Chicken drumsticks are portable and hassle-free, making them ideal for eating around the fire or at backyard get-togethers.
Smoky flavor: Grilling over a wood-burning fire infuses the chicken with a signature smokiness that complements the flavors in the jerk marinade.
What’s Ahead in This Recipe:
Pro Tips: How to grill jerk chicken perfectly over an open fire and handle scotch bonnet peppers safely.
Serving Ideas: What pairs well with jerk chicken for a complete meal and how to use leftovers.
Substitutions: Customize the jerk sauce spice level or swap ingredients as needed.
Storage & Freezing: How to prep ahead, store, freeze, and reheat jerk chicken.
FAQs: Answers to common questions like the difference between jerk marinade and jerk sauce and how to make jerk chicken less spicy after cooking.
But first, I’ll walk you through this recipe step-by-step to make the best smoky grilled jerk chicken.
Ready to light the fire? Let’s go!🔥
What You’ll Need
Ingredients for Homemade Jerk Chicken and Marinade
10 chicken drumsticks (about 2 pounds or 1 kg)
1 bunch green onions, roughly chopped
1 to 3 Scotch bonnet peppers, roughly chopped (remove seeds for less heat)
¼ large white onion, roughly chopped
4 cloves garlic, peeled
1-inch piece of ginger, peeled and roughly chopped
1 bunch fresh thyme, leaves stripped (about 1 tablespoon)
2 limes, zested and juiced
1 tablespoon brown sugar
¼ cup tamari (or soy sauce)
2 tablespoons extra virgin olive oil
1 tablespoon salt
1 tablespoon ground allspice
1 teaspoon ground black pepper
Equipment
Blender
Vacuum sealer and bag (or zip-top bag)
Fire with grill grate (or BBQ grill)
Grilling tongs
Makes: 2 to 3 portions
Prep: 10 minutes (plus 24 hours marinating)
Cook: 30 min
How to Make Jerk Chicken and Marinade
Step 1
Make the jerk marinade.
Combine all the ingredients except the chicken in a blender, food processor, or immersion blender pitcher. If possible, wear gloves when handling Scotch bonnet peppers and wash your hands thoroughly afterward. Blend until smooth.
🌶️ Chili Tip: Scotch bonnet peppers are extremely spicy. If you're unsure how much heat you want, start with half of one pepper with the seeds removed—you can always add more. I personally love spicy food and used one whole pepper with the seeds in, and it definitely had me sweating!
💡 Pro Tip: If you have a small blending pitcher like I do, add the ingredients in batches. Blend a little at a time until they shrink down, then add more and continue blending until everything fits.
Step 2
Marinate the jerk chicken.
Dry the chicken drumsticks thoroughly on a paper towel-lined tray. Place the chicken into a vacuum bag or zip-top bag, pour the jerk marinade over the top, and seal. Massage the bag to evenly coat every piece.
Let the jerk-marinated chicken rest in the fridge for at least 24 hours before cooking. If not cooking the next day, freeze immediately, then defrost in the fridge one day before cooking.
Step 3
Grill the jerk chicken.
Light a wood-burning fire, letting it burn down until the fire is at least one foot below the grates and large coals have formed (or see substitutions for BBQ grill instructions). You’ll need a consistent medium heat so the marinade doesn’t burn but still caramelizes nicely.
Place the jerk-marinated chicken drumsticks on the grill and cook, flipping occasionally for even cooking. Once a nice crust has formed, baste with any leftover marinade, layering on the flavor until it’s all used up.
Cook until the jerk chicken is deeply caramelized and juices run clear when poked. You can double-check by pulling a piece with your tongs—make sure the meat is fully opaque with only clear juices near the bone.
Step 4
Rest and serve the jerk chicken.
Remove the jerk chicken from the grill and let it rest for at least 5 to 10 minutes before serving.
I served mine with fire-roasted corn on the cob, a perfect pairing to complement the spiciness of the chicken!
My Tips for the Best Grilled Jerk Chicken
Be extra careful with Scotch bonnet peppers: Scotch bonnets are extremely spicy. Wear protective gloves and wash your hands thoroughly after handling these peppers—especially before touching your face or eyes.
If you're unsure how much heat you want, start with half of one pepper with the seeds removed—you can always add more!
How to prep jerk chicken for camping: Marinate and freeze the jerk chicken immediately after prepping. Store it in a cooler before heading out—it’ll act as an ice pack for the first day or two, then be thawed and ready to grill by day three.
I love using vacuum-sealed bags for camping trips because they prevent leaks completely, but good-quality zip-top bags will also work.
Add wood as needed for campfire cooking: To maintain medium heat, occasionally add another log to the fire. To avoid cooking over direct flames, place the wood on one side and rake the coals over to cook the chicken on the opposite side. Repeat this process as needed each time a piece of wood burns down to coals.
Watch for flare-ups: If you notice the jerk chicken flaring up from being cooked over direct fire or a BBQ that's too hot, move the chicken off the heat until the flames die down. Adjust by turning down the heat, removing a piece of wood, or spreading the coals to prevent future flare-ups.
Rotate the jerk chicken regularly: To ensure even cooking and caramelization, turn the chicken frequently. Since fire pits and grills can have hot spots, some pieces may cook faster than others.
Baste the chicken every time you turn it until you've used up all the extra jerk sauce. Basting really helps build a flavorful, brown crust.
Use the right campfire cooking tools: Use heat-protective gloves and long grilling tongs to make turning the chicken easier and keep your hands safe from the heat.
If you’re ready to level up your campfire cooking gear, be sure to check out my complete guide on the best campfire cooking tools!
Serving Suggestions
Vegetable Sides: Pair jerk chicken with classic fire-roasted corn on the cob or grilled Mediterranean veggies like bell peppers, onions, eggplant, and zucchini.
For something green, try lemony marinated green beans or campfire roasted bacon fat Brussels sprouts.
Starchy Sides: Coconut rice & peas helps to tame the heat with its subtle sweetness, or try my creamy polenta with fresh corn and cheese for a similar effect.
Classic mashed potatoes, sweet potatoes, or cauliflower mash are always a comforting option.
For something different, try buttery grilled potato wedges, crispy on the outside and fluffy on the inside!
Salads: A simple coleslaw with a vinegar or citrus dressing is the perfect pairing for spicy jerk chicken, balancing out the heat. For a light and refreshing contrast, try a simple chopped cucumber and tomato salad.
Leftover Ideas:
Mexican-inspired: Shred the jerk chicken and use it to stuff quesadillas, tacos, or top cheesy microwave nachos. Garnish with zesty guacamole, pico de gallo salsa, sour cream, and a squeeze of fresh lime.
Grilled cheese sandwich: Pile shredded jerk chicken into a grilled cheese sandwich with pickled red onions for a fun twist.
Baked mac n’ cheese: Fold sliced jerk chicken into a creamy béchamel sauce with macaroni and shredded cheese, top with breadcrumbs, and bake until bubbly for the ultimate spicy jerk chicken mac and cheese.
Salad: Serve grilled jerk chicken over a classic Caesar salad with homemade dressing to add bold spice and complement the creaminess of the dressing.
Substitutions
Grilling Methods: Either a charcoal BBQ or gas grill can be used instead of a wood-burning fire. For the best authentic jerk chicken flavor, add wood chips to mimic that signature smokiness.
Charcoal Grill Instructions:
Preheat your grill to 325–350°F (medium heat).
Set up your grill for indirect heat by placing the coals on one side and the chicken on the other. This prevents flare-ups and allows the chicken to cook evenly.
For extra smoky flavor, toss soaked wood chips directly onto the hot coals just before adding the chicken. They’ll infuse the jerk chicken meat with smoke as it cooks.
Gas Grill Instructions:
Preheat your grill to 325–350°F (medium heat).
If using wood chips, make a foil packet by wrapping soaked wood chips in aluminum foil and poking a few holes in the top.
Place the packet directly over a burner set to high heat until the chips start smoking. Once they do, lower the temperature to 325–350°F, add the jerk chicken to the grates, and keep the packet over the burner the entire time for continuous smoke.
💡 Pro Tip: If you enjoy pistachios, save the shells and use them in place of wood chips. I’ve tried this and it works surprisingly well—toss them on hot charcoal or in a foil packet for a gas grill.
Chicken & Other Proteins: Chicken drumsticks are easy and convenient but wings work just as well—soaking up even more flavor since they’re smaller.
Bone-in thighs or leg quarters are the classic choice, but breasts could work too. Boneless chicken breasts are a leaner option but still absorb the jerk marinade flavor—just be sure not to overcook them on the grill.
This jerk marinade also complements pork chops, goat, or even tofu for a plant-based option.
Peppers: Scotch bonnet peppers bring authentic heat, but habaneros are the closest substitute. For a milder option, serrano or jalapeño peppers work, though they won’t deliver the same signature jerk flavor.
Tamari: Tamari is a Japanese soy sauce that’s typically gluten-free and has a richer, less salty flavor than regular soy sauce. While not traditional in Jamaican cooking, it (or soy sauce) is often added to jerk marinade to replicate the deep color and rich, sweet-savory flavor of Jamaican browning sauce.
If you can find authentic Jamaican browning sauce, that’s the best substitute. If neither is available, Worcestershire sauce can work in a pinch—just use less, as it’s more intense and acidic than tamari.
Thyme & Allspice: These are key to jerk marinade, so I don’t recommend skipping them. Some variations include nutmeg and cinnamon for extra warmth. If you don’t have fresh thyme, fresh oregano is the closest substitute. I wouldn’t use dried thyme though—its flavor is much harsher and less vibrant.
Garlic, Ginger & Onion: You can swap these for powdered versions in a pinch, but fresh will always give a more pungent, well-rounded flavor.
Green onion adds a grassy, fresh flavor that balances the jerk marinade. If you don’t have any, you can use all white onion, although you’ll lose some of that herbaceous flavor.
Storage & Make-Ahead
Refrigeration: Leftover cooked jerk chicken can be stored in an airtight container in the fridge for up to 4 days.
Reheating Instructions:
Oven or grill: Heat at 350°F for 10–15 minutes until warmed through.
Air Fryer: Reheat at 400°F for about 5 minutes for extra crispiness.
Microwave: Cover with a damp paper towel and heat in short intervals to avoid drying out.
Make-Ahead Tips:
Extra jerk marinade can be frozen on its own for up to 3 months—store it in an airtight container or freezer bag.
Marinade that has touched raw chicken can be used for basting but should not be reused for marinating new chicken. Once used, it contains bacteria that can multiply over time, so always start with a fresh batch for marinating.
Marinated chicken can be frozen for up to 3 months—just thaw overnight in the fridge before grilling.
FAQs
Is it possible to marinate jerk chicken for too long?
Yes, but only after 48 hours. Marinating for too long—especially with acidic ingredients like lime juice—can break down the proteins too much, resulting in a mushy texture instead of tender meat.
If you’re not cooking the chicken within 1–2 days, it’s best to freeze it and pull it out when you’re ready to grill. Jerk-marinated raw chicken can be frozen for up to 3 months—just thaw overnight in the fridge before cooking.
Do I need to scrape off excess jerk marinade before grilling?
No! The marinade helps create a flavorful crust and should stay on the chicken while grilling. Just let any excess drip off naturally to avoid flare-ups. Once a crust forms, baste with leftover marinade to layer on even more flavor.
Can I cook jerk chicken in the oven if I don’t have a grill?
Yes! To cook jerk chicken in the oven:
Preheat to 400°F and place the marinated chicken on a lined baking sheet.
Bake for 35–45 minutes, flipping halfway through, until the skin is browned and the juices run clear.
For extra caramelization, broil for the last 3–5 minutes to develop more char.
How to make jerk chicken less spicy after cooking?
If your jerk chicken is too spicy, try these ways to tone down the heat:
Balance with sweetness by serving it with mango, pineapple salsa, or a sweet sauce.
Make a cooling dipping sauce using dairy products like sour cream or plain yogurt.
Repurpose it into creamy dishes like mac and cheese, grilled cheese sandwiches, soups, or stews, where the spice can be mellowed out.
What is the difference between jerk marinade and jerk sauce?
Jerk marinade is used before cooking to infuse raw meat with flavor, while jerk sauce is typically added after cooking as a finishing touch or dipping sauce.
Marinade contains acidic ingredients like lime juice or vinegar to help tenderize the meat, while jerk sauce is often thicker, slightly sweeter, and may include honey or ketchup for balance.
What is the original cooking technique for Jamaican jerk meat?
Traditionally, jerk meat is seasoned with authentic jerk seasoning, made with Scotch bonnet peppers, fresh thyme, allspice, ginger, garlic, brown sugar, salt, and black pepper. It’s then slow-cooked over pimento wood (from the allspice tree) on a makeshift grill or in a dug-out pit. The low-and-slow method infuses deep smoky flavor, creating juicy, flavorful meat with a perfectly caramelized crust.
That’s it, enjoy!
For years, I’ve been pre-marinating meat for camping trips—just marinate, freeze, and by day 2 or 3, it’s thawed and ready to go. It’s a great way to enjoy flavorful meals on longer trips, and jerk-marinated chicken is perfect for it.
Now, homemade jerk marinade is a staple in our camping and BBQ rotation. The warm spice, fiery heat, smoky depth, and pungent aromatics make it one of the most unique and delicious marinades out there. If you love grilling, camping, or just trying new flavors, this is a recipe you’ll want to make again and again.
Summary
Authentic BBQ Jerk Chicken with Homemade Marinade
This Jamaican jerk chicken is smoky, spicy, and packed with authentic Caribbean flavors. Marinate in advance for an easy camping or BBQ meal—perfect for grilling over fire or charcoal!
Makes: 2 to 3 portions
Prep: 10 minutes (plus 24 hours marinating)
Cook: 30 min
Dietary Notes: Gluten-free, Dairy-free, Egg-free, Low-carb, High-protein
Ingredients
10 chicken drumsticks (about 2 pounds or 1 kg)
1 bunch green onions, roughly chopped
1 to 3 Scotch bonnet peppers, roughly chopped (remove seeds for less heat)
¼ large white onion, roughly chopped
4 cloves garlic, peeled
1-inch piece of ginger, peeled and roughly chopped
1 bunch fresh thyme, leaves stripped (about 1 tablespoon)
2 limes, zested and juiced
1 tablespoon brown sugar
¼ cup tamari (or soy sauce)
2 tablespoons extra virgin olive oil
1 tablespoon salt
1 tablespoon ground allspice
1 teaspoon ground black pepper
Instructions
Make jerk marinade. Combine all the ingredients except the chicken in a blender, food processor, or immersion blender pitcher. When handling Scotch bonnet peppers, wear gloves and wash your hands thoroughly afterward. Blend until smooth.
Marinate the jerk chicken. Pat the drumsticks dry with paper towels, then place them in a zip-top or vacuum bag. Pour the marinade over the chicken, seal the bag, and massage to coat evenly. Refrigerate for at least 24 hours. If not cooking the next day, freeze immediately and thaw in the fridge the day before grilling.
Grill the jerk chicken. Light a wood fire and let it burn down until large coals form, or preheat a charcoal or gas grill to 325–350°F. Place the marinated chicken on the grill and cook over indirect heat, flipping occasionally. Once a crust forms, baste with leftover marinade, layering on the flavor. Grill until the chicken is deeply caramelized and fully cooked, with clear juices running near the bone.
Rest and serve. Remove the jerk chicken from the grill and let it rest for at least 5–10 minutes before serving. Enjoy with your favorite sides!
Top Tips
Handle Scotch bonnets with care: These peppers are extremely spicy—wear gloves and wash your hands thoroughly after handling, especially before touching your face or eyes. If you’re unsure how much heat you want, start with half a pepper (seeds removed), taste, and adjust to your liking.
Prep jerk chicken for camping: Marinate and freeze the chicken immediately, then store it in a cooler before heading out. It acts as an ice pack for the first day or two and will be thawed and ready to grill by day three. Vacuum-sealed bags are best to prevent leaks, but sturdy zip-top bags work too.
Manage the fire for even cooking: To avoid flare-ups, cook over indirect heat and add wood as needed to maintain medium heat. If flames get too high, move the chicken off the heat, spread the coals, or adjust the wood placement. Turn the chicken frequently and baste every time for the best caramelization.
Further reading: Check out my tips, serving suggestions, substitutions, storage, and FAQs for even more helpful info!
Tried this grilled jerk chicken? Let me know how it turned out! Drop a comment below or tag me on Instagram @onecreativecook—I’d love to see your creations.
Enjoy!
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