Jerk Chicken & Jerk Pork recipe fi real yard style grilling that mash up mouths. This spicy, smoky, slightly sweet street food from Jamaica is a cultural institution. It’s all about that marinade—scallion, Scotch bonnet, thyme, pimento (aka allspice), and a touch of brown sugar. Whether you grillin’ out in Flatbush or firing it up in the backyard in Berbice, this is how you bring Caribbean flavor to the block.
How to Make Jerk Chicken & Jerk Pork
Start by blessing your meat with a wicked jerk marinade—blend up fresh ingredients or use a quality jerk paste. Let it marinate overnight so it soak up all the flavor like curry on a white tee. Then, grill low and slow over pimento wood if you lucky, or charcoal for that smoky realness. Keep basting and turning till you get those iconic grill marks and a crispy, spicy crust. Serve it with rice and peas, festival, or hard dough bread—and don’t forget the Ting.
Need help with a homemade jerk seasoning? Try this dry jerk seasoning.
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Jerk Chicken & Jerk Pork
Ingredients
- 6 scallions green onions
- 6 sprigs fresh thyme
- 1 Scotch bonnet peppers adjust to spice level
- 6 garlic cloves
- 1 small onion
- 1 tbsp ground allspice
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1 tbsp brown sugar
- ¼ cup soy sauce
- 2 tbsp vinegar white or apple cider
- 1 lime juiced
- Salt to taste
- Black pepper to taste
- 1 tbsp oil
- 3 lbs chicken thighs, drumsticks, or whole cut-up
- 3 lbs pork shoulder cut into chunks or strips
Instructions
Make the Jerk Marinade
- Toss all marinade ingredients into a blender or food processor. Blend until smooth and spicy like Beenie Man in 2003.6 scallions, 6 sprigs fresh thyme, 1 Scotch bonnet peppers, 6 garlic cloves, 1 small onion, 1 tbsp ground allspice, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1 tbsp brown sugar, 1/4 cup soy sauce, 2 tbsp vinegar, 1 lime
Marinate the Meat
- Rub the jerk marinade all over the chicken and pork. Put in a ziplock or covered bowl and refrigerate for at least 12 hours, ideally 24.Salt, 1 tbsp oil, 3 lbs chicken, 3 lbs pork shoulder, Black pepper
Fire Up the Grill
- Set up your grill for indirect heat (coals on one side if using charcoal). Place a pan of water under the meat to keep it juicy.
Grill Like a Yardie Chef
- Grill chicken and pork over indirect heat, turning every 15–20 mins, basting with leftover marinade.
- Chicken should hit 165°F internal, pork should go up to 190°F for tender, fall-apart vibes.
Char It Up
- Move meat to direct heat for the final few minutes to get that proper char. Watch the flames! This ain’t the time to get distracted scrolling TikTok.
Serve Hot & Spicy
- Plate it with festival, rice and peas, coleslaw, or even a slice of white bread and pepper sauce. Sip a cold Red Stripe or Ting, and yuh good.
