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Authentic Grilled Jamaican Jerk Chicken with Pineapple Glaze

A close-up of a perfectly grilled jamaican jerk chicken leg quarter, glazed with dark sauce, resting on a white plate.
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Capture the bold, smoky flavor of the Caribbean with this authentic Jamaican Jerk Chicken recipe. We use a vibrant marinade and finish it with a sweet pineapple glaze for a perfect balance of heat and tropical sweetness.

Ingredients

Scale
  • 4 bone-in, skin-on chicken leg quarters
  • 1 cup fresh pineapple chunks
  • 1 medium yellow onion, roughly chopped
  • 6 cloves garlic
  • 2 Scotch Bonnet peppers, seeds removed (use 1 for less heat)
  • 1/4 cup fresh thyme leaves
  • 1/4 cup soy sauce
  • 1/4 cup apple cider vinegar
  • 1/4 cup vegetable oil
  • 3 tablespoons brown sugar
  • 2 tablespoons ground allspice
  • 1 tablespoon ground nutmeg
  • 1 tablespoon ground cinnamon
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/4 cup pineapple juice (for glaze)
  • 1 tablespoon honey (for glaze)

Instructions

  1. Prepare the marinade: Combine the onion, garlic, Scotch Bonnet peppers, thyme, soy sauce, vinegar, oil, brown sugar, allspice, nutmeg, cinnamon, ginger, pepper, and salt in a food processor. Pulse until a thick, slightly chunky paste forms.
  2. Marinate the chicken: Place the chicken quarters in a large bowl or zip-top bag. Pour the jerk marinade over the chicken, ensuring every piece is well coated. Cover and refrigerate for at least 4 hours, or preferably overnight for deeper flavor.
  3. Preheat the grill: Set your grill up for medium-high, indirect heat (about 375°F). Clean and lightly oil the grates.
  4. Grill the chicken: Place the chicken skin-side up on the cooler side of the grill (indirect heat). Close the lid and cook for 30 minutes.
  5. Sear the chicken: Move the chicken directly over the heat source. Grill for 5-7 minutes per side until the skin is nicely charred and crisp. The internal temperature should reach 165°F.
  6. Make the glaze: While the chicken finishes cooking, combine the pineapple chunks, pineapple juice, and honey in a small saucepan. Bring to a simmer over medium heat and cook until the mixture reduces slightly and thickens into a light glaze, about 5 minutes.
  7. Glaze and serve: Brush the finished chicken generously with the pineapple glaze during the last few minutes of cooking. Remove the chicken from the grill. Let it rest for 10 minutes before serving with extra glaze drizzled on top.

Notes

  • For an authentic smoky flavor, soak wood chips (like hickory or applewood) in water for 30 minutes, drain, and place them directly on the hot coals or in a smoker box on a gas grill during the indirect cooking phase.
  • If you prefer baking, place the marinated chicken on a rack over a baking sheet and bake at 400°F for 40-45 minutes, then broil briefly to crisp the skin.
  • Serve this flavorful chicken with traditional Rice and Peas or grilled plantains for a complete Caribbean dinner.

Nutrition

Find it online: https://www.unfoldrecipes.com/jamaican-jerk-chicken-recipe-grill-glaze/