We’re not exaggerating when we say this is the best jerk chicken marinade! It’s a smoky, spicy, and slightly sweet blend of jerk seasoning, onion, garlic, fresh lime, and jalapeño. It’s a quick and easy recipe that makes the most tender and juicy chicken every time!
Spice up your life with this bold and deeply flavorful jerk chicken marinade. Made with fresh ingredients, it delivers that signature balance of smoky heat, warm spices, and subtle sweetness that makes jerk cooking so irresistible. Beyond flavor, the marinade also tenderizes the chicken and keeps it juicy, making every bite packed with flavor.
The base of this marinade is classic jerk seasoning, a fragrant blend of spices, herbs, and brown sugar that gives jerk its unmistakable character. Fresh onion and garlic add savory depth, lime juice brings brightness, and soy sauce layers in rich umami. A neutral oil ties everything together, helping the flavors cling to the chicken, while a jalapeño adds a gentle heat and fresh peppery note. The result is a versatile marinade that’s just as delicious on chicken as it is on pork, beef, or seafood—and it freezes beautifully for easy, flavor-packed meals anytime.
Tip: Scotch Bonnet peppers are traditionally used in jerk, but they’re difficult to find where I live. If you can find some, use those instead for extra spice and flavor.
How to adjust the heat
Jerk is a hot spice mixture. To make a less spicy version of my homemade jerk seasoning , use sweet paprika instead of cayenne and omit the jalapeño. If you’re using a store-bought jerk seasoning, test a little bit with your finger to see how spicy it is before using it.
On the other hand, if you love heat and want to make a jerk that will knock your socks off, try using Scotch bonnet peppers in place of jalapeños. They’re often used in Jamaica and are among the hottest peppers available.
What to serve with jerk chicken
Jerk chicken is traditionally served with a simple side of rice and beans. I love it with a side of my favorite coconut rice and some sweet mango, pineapple, or summer peach salsa to offset the heat.
It also pairs perfectly with vegetable sides like sautéed green beans with garlic , or baked plantains.
Jerk Chicken Marinade Recipe
- Pin
Ingredients
- ▢ ½ medium onion
- ▢ ¼ cup lime juice (fresh is best!)
- ▢ 2 tablespoons cooking oil
- ▢ 2 tablespoons soy sauce (gluten-free if needed)
- ▢ 2 tablespoons jerk seasoning (see notes)
- ▢ 4 cloves garlic
- ▢ 1 jalapeño pepper (optional)
- ▢ 2 lb chicken thighs or breast
Instructions
- Place the onion, lime juice, oil, soy sauce, jerk seasoning, garlic, and if using the jalapeño pepper into your blender. ½ medium onion, ¼ cup lime juice, 2 tablespoons cooking oil, 2 tablespoons soy sauce, 2 tablespoons jerk seasoning, 4 cloves garlic, 1 jalapeño pepper
- Blend on high speed until the marinade is mostly smooth.
- Place the chicken in a shallow bowl or baking dish and pour the jerk chicken marinade over the top. Mix it around a little so that all the chicken is coated in the marinade then let the chicken marinate for at least 30 minutes – or up to 24 hours in your fridge. 2 lb chicken thighs or breast
Cook the chicken
- Bake: Put the chicken onto a parchment paper-lined baking sheet. Bake at 425 degrees Fahrenheit, uncovered, for 15 minutes for boneless thighs, 20-25 minutes for breast, and 35-40 minutes for bone-in thighs. Grill: Remove the chicken from the marinade and grill over medium heat for 10 minutes for boneless thighs, 18-22 minutes for breast, and 30-35 minutes (over indirect heat) for bone-in thighs.
Optional: freeze the chicken
- Put the raw chicken into freezer bags (we love these Stasher freezer bags !) then pour the marinade over the top. Squish the bag around a little so that the chicken is coated in the marinade then seal the bag and put it into your freezer.
Video
Notes
- 1 teaspoon EACH: onion powder, garlic powder, cayenne (spicy!) OR paprika (mild!)
- ½ teaspoon EACH: sea salt, black pepper, brown sugar, parsley, thyme
- ¼ teaspoon EACH: all-spice, cinnamon, nutmeg, cumin
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Favorite chicken marinade recipes
For more inspiration, check out all of our chicken recipes !
Spicy Chicken Marinade with Chipotle Peppers
Mexican Chicken Marinade with Cilantro and Lime
Lemon Garlic Chicken Marinade
Balsamic Chicken Marinade
Jerk Chicken Marinade Recipe
Ingredients
- ½ medium onion
- ¼ cup lime juice , fresh is best!
- 2 tablespoons cooking oil
- 2 tablespoons soy sauce , gluten-free if needed
- 2 tablespoons jerk seasoning , see notes
- 4 cloves garlic
- 1 jalapeño pepper , optional
- 2 lb chicken thighs or breast
Instructions
- Place the onion, lime juice, oil, soy sauce, jerk seasoning, garlic, and if using the jalapeño pepper into your blender. ½ medium onion, ¼ cup lime juice, 2 tablespoons cooking oil, 2 tablespoons soy sauce, 2 tablespoons jerk seasoning, 4 cloves garlic, 1 jalapeño pepper
- Blend on high speed until the marinade is mostly smooth.
- Place the chicken in a shallow bowl or baking dish and pour the jerk chicken marinade over the top. Mix it around a little so that all the chicken is coated in the marinade then let the chicken marinate for at least 30 minutes - or up to 24 hours in your fridge. 2 lb chicken thighs or breast
Cook the chicken
- Bake: Put the chicken onto a parchment paper-lined baking sheet. Bake at 425 degrees Fahrenheit, uncovered, for 15 minutes for boneless thighs, 20-25 minutes for breast, and 35-40 minutes for bone-in thighs. Grill: Remove the chicken from the marinade and grill over medium heat for 10 minutes for boneless thighs, 18-22 minutes for breast, and 30-35 minutes (over indirect heat) for bone-in thighs.
Optional: freeze the chicken
- Put the raw chicken into freezer bags (we love these Stasher freezer bags !) then pour the marinade over the top. Squish the bag around a little so that the chicken is coated in the marinade then seal the bag and put it into your freezer.
Notes
- 1 teaspoon EACH: onion powder, garlic powder, cayenne (spicy!) OR paprika (mild!)
- ½ teaspoon EACH: sea salt, black pepper, brown sugar, parsley, thyme
- ¼ teaspoon EACH: all-spice, cinnamon, nutmeg, cumin
