This BBQ Jerk Chicken Leg Quarters recipe brings the bold, spicy, and aromatic flavours of Jamaica straight to your grill. Marinated in a vibrant, spicy jerk sauce made with scotch bonnet peppers, warm spices, and tangy citrus, these chicken legs are grilled to juicy perfection. Whether you’re hosting a summer cookout or craving a taste of the Caribbean in the winter, this dish is sure to impress.
When it comes to BBQ, few things compare to the smoky, charred goodness of grilled chicken. But what sets this recipe apart is the transformative spicy jerk marinade. With its fiery heat, fragrant spices, and bright acidity, it infuses the chicken with layers of flavour that burst with every bite. The scotch bonnet peppers deliver the signature spice that jerk chicken is known for, but don’t be intimidated – the balance of citrus and spices ensures the heat does not overwhelm.
The beauty of this dish is its versatility. Whether you’re cooking over a charcoal fire or with pimento wood for that authentic jerk chicken smoky flavour or opting for a gas grill or oven, the results will be delicious. It’s also a great choice for entertaining, as the chicken can be marinated ahead of time, leaving you free to focus on other aspects of your meal.
Jump to:
Ingredients
Chicken
- chicken leg quarters
Marinade
- Scotch bonnet peppers
- Onions
- Fresh ginger
- Garlic cloves
- Dried thyme
- Ground allspice
- Sugar
- Salt
- Black pepper
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Olive oil
- Soy sauce
- White vinegar
- Orange juice concentrate
- Lime
See the recipe card below for quantities.
Instructions
Prepare the Marinade
Add the scotch bonnet peppers and chopped onions to a food processor. Blitz until combined.
Add the ginger, garlic, thyme, allspice, sugar, salt, black pepper, cinnamon, nutmeg, ginger, olive oil, soy sauce, vinegar, orange juice concentrate, and lime juice. Blend until smooth.
Marinate the Chicken
Place the marinated jerk chicken leg quarters in a large bowl, sheet pan or resealable bag. Pour the marinade over the chicken, ensuring all pieces are evenly coated.
Cover with plastic wrap or seal the bag and refrigerate for at least 4 hours (overnight for best flavour).
Prepare the Grill
Preheat your charcoal or gas grill. Create a two-zone setup with direct heat (over coals/flame) on one side and indirect heat (no coals/flame) on the other side.
Cook the Chicken
Remove the chicken from the marinade, reserving the marinade for later use. (This reserved marinade will be cooked on the chicken for 30 minutes.)
Bring the chicken to room temperature before cooking.
Place the marinated chicken, skin side up, over direct heat for 4–6 minutes until slightly charred. Flip to skin side down and cook for another 3–5 minutes.
Move the chicken to the indirect heat side, skin side up. Brush/baste with reserved marinade, close the lid, and cook for 30 minutes, or until the internal temperature reaches 170°F–180°F. Use a meat thermometer to check the thickest part of the thigh without touching the bone.
Rotate back to direct heat for 1–2 minutes to achieve that extra crispy skin and additional smoky char.
Remove the chicken from the BBQ. Cover with aluminum foil and let the chicken rest for 5 minutes before serving.
Serve and Enjoy
Serve with lime wedges and lime zest. Enjoy!
Suggested Sides
- Coconut Rice: A creamy, slightly sweet pairing that complements the heat of the jerk chicken.
- Grilled Pineapple Slices: Adds a caramelized sweetness to balance the spice.
- Jamaican Rice and Peas: A traditional side dish for a complete meal.
- Rainbow Cabbage Slaw: A cool, crunchy contrast to the bold flavours.
Watch how this BBQ Jerk Chicken Recipe was Made
Make It Your Own
This recipe is highly customizable to suit your preferences. Love spicy food? Add extra scotch bonnet peppers. Prefer a milder heat? Remove the pepper seeds or use fewer peppers. Prefer chicken breasts or a whole chicken? No problem, the cook time will change so monitor the internal temperatures for both options with a meat thermometer.
In addition to the suggested sides, consider serving up some rum punch or a crisp Red Stripe beer for an authentic pairing.
Pro Tips for Perfect Jerk Chicken Leg Quarters
- Marinate for Maximum Flavour: The longer you marinate the chicken, the more flavour it absorbs. Aim for at least 4 hours, but overnight is best.
- Use a Meat Thermometer: For juicy, perfectly cooked chicken, monitor the internal temperature. Remove the chicken from the grill when it reaches 170°F–180°F.
- Don’t Skip the Resting Period: Allowing the chicken to rest for a few minutes after grilling helps the juices redistribute, ensuring every bite is succulent.
- Reserve Marinade Safely: If you’re using reserved marinade to baste, ensure it’s cooked thoroughly during the grilling process to eliminate any bacteria from the raw chicken. Alternatively, set aside a portion of marinade for basting before adding it to the chicken.
FAQs
Yes! Preheat your oven to 375°F and bake the chicken on a wire rack over a baking sheet for 45–55 minutes or until the internal temperature reaches 170°F–180°F
Although scotch bonnet peppers are the primary incredient, you can substitute with habanero peppers. However, the overall flavor will be slightly different. Adjust the number of hot peppers to your spice tolerance.
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the grill.
📖 Recipe
BBQ Jerk Chicken Leg Quarters Recipe
Ingredients
Chicken
- 5 chicken leg quarters
- Marinade ingredients
Marinade Ingredients
- 3-5 scotch bonnet peppers stems removed, seeds removed if you prefer less heat
- 2 small onions chopped
- 2 teaspoons fresh ginger minced or grated
- 4 cloves fresh garlic minced
- 1 tablespoon dried thyme
- 1 tablespoon ground allspice
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- ¼ cup white vinegar
- ¼ cup orange juice concentrate
- Juice of half a lime plus extra limes for serving and grating, optional
Instructions
Prepare the Jerk Marinade
- Add the scotch bonnet peppers and chopped onions to a food processor. Blitz until combined.
- Add the ginger, garlic, thyme, allspice, sugar, salt, black pepper, cinnamon, nutmeg, ginger, olive oil, soy sauce, vinegar, orange juice concentrate, and lime juice. Blend until smooth.
Marinate the Chicken
- Place the chicken quarters in a large bowl or resealable bag. Pour the marinade over the chicken, ensuring all pieces are evenly coated.
- Cover with plastic wrap or seal the bag and refrigerate for at least 4 hours (overnight for best flavour).
Prepare the Grill
- Preheat your charcoal or gas grill. Create a two-zone setup with direct heat (over coals/flame) on one side and indirect heat (no coals/flame) on the other side.
Cook the Chicken
- Remove the chicken from the marinade, reserving the marinade for later use. (This reserved marinade will be cooked on the chicken for 30 minutes. See PRO TIPS in notes below.) Bring the chicken to room temperature before cooking.
- Place the marinated chicken, skin side up, over direct heat for 4–6 minutes until slightly charred. Flip to skin side down and cook for another 3–5 minutes.
- Move the chicken to the indirect heat side, skin side up. Brush with reserved marinade, close the lid, and cook for 30 minutes, or until the internal temperature reaches 170°F–180°F. Use a meat thermometer to check the thickest part of the thigh without touching the bone.
- Rotate back to direct heat for 1–2 minutes to achieve that extra crispy skin and additional smoky char.
- Remove the chicken from the BBQ. Cover with aluminum foil and let the chicken rest for 5 minutes before serving.
Serve and Enjoy
- Grate lime zest over the chicken and serve with lime wedges. Enjoy!
Rate this Recipe
- If you make this, please leave a review letting us know how it was! Each review helps so much! Thank you!
Video
Notes
- Marinate for Maximum Flavour: The longer you marinate the chicken, the more flavour it absorbs. Aim for at least 4 hours, but overnight is best.
- Reserve Marinade Safely: If you’re using reserved marinade to baste, ensure it’s cooked thoroughly during the grilling process to eliminate any bacteria from the raw chicken. Alternatively, set aside a portion of marinade before adding it to the chicken.
- Use a Meat Thermometer: For juicy, perfectly cooked chicken, monitor the internal temperature. Remove the chicken from the grill when it reaches 170°F–180°F.
- Don’t Skip the Resting Period: Allowing the chicken to rest for a few minutes after grilling helps the juices redistribute, ensuring every bite is succulent.
These chicken quarters were so tasty! Love the flavors!
Hey Dina & Bruce,
We are so happy to hear you enjoyed this recipe, you’ve made our day!
Have a great afternoon,
Elaine & James