Description

This Jamaican Jerk Chicken is bursting with fiery island flavor thanks to a bold, aromatic jerk paste marinade. Whether you cook it on the grill, in the oven, or in the air fryer, this chicken comes out juicy, spicy, and irresistibly smoky every time.

Ingredients

2 lbs bone-in chicken pieces (such as thighs, drumsticks, or quarters), patted dry
6 tablespoons Jamaican jerk wet paste (such as Walkerswood brand)
Jerk BBQ sauce, optional for basting or dipping

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Instructions

Rub the jerk paste all over the chicken, getting under the skin for maximum flavor.
Cover and marinate the chicken in the refrigerator for at least 4 hours, preferably overnight.
Choose your cooking method:

Air Fryer: Preheat to 360°F. Place chicken skin-side down in the basket and cook for 25 to 30 minutes, flipping halfway through.

Oven-Baked: Preheat oven to 425°F. Arrange chicken on a baking sheet and bake for 45 to 50 minutes, flipping halfway through for even cooking.

Grill: Preheat grill to medium using indirect heat. Grill chicken, covered, until the internal temperature reaches 165°F, about 45 minutes to 1 hour depending on size.

Once fully cooked, chop the chicken into pieces if desired. Serve as is or brush with jerk BBQ sauce for an extra punch of flavor.

Notes

Walkerswood is the most widely recommended jerk paste for authentic flavor.
For less heat, use 3–4 tablespoons of jerk paste instead of 6.
This dish pairs beautifully with coconut rice, fried plantains, or a cool mango salsa.

Leftovers store well in the fridge for up to 3 days and reheat nicely in the air fryer or oven.

Prep Time: 10 minutes (plus marinating)
Cook Time: 30-50 minutes
Category: Main Course
Method: Air Fryer, Oven, or Grill
Cuisine: Jamaican / Caribbean