Jerk Rotisserie Chicken

This past summer during our annual July Month Of Grilling, I shared this awesome recipe for what I believe is the best way to roast a chicken on the grill. The self-basting from the rotisserie setup means your chicken stays moist and tender, never dry or cardboard-like.

With the bold punch of jerk marinade, this Succulent Jerk Rotisserie Chicken delivers that crave-worthy spice kick we all love. It’s smoky, juicy, and perfect for backyard barbecues or weekend cookouts. I’ve added a few personal touches like fish sauce and lime leaves for deeper flavor, but feel free to tweak it your way. Your guests will be begging for this one for years to come.

Ingredient Guide

• Whole Chicken: Choose small birds (around 2.5–3 pounds) so they cook evenly on the rotisserie.
• Scallions: Bring grassy, fresh onion flavor essential to Caribbean marinades.
• Thyme: Earthy, herbal backbone of jerk seasoning; use fresh if you can.
• Scotch Bonnet Pepper: The heart of jerk heat; use gloves and adjust for spice preference.
• Soy Sauce: Adds umami depth and salt; choose gluten-free if needed.
• Olive Oil: Helps emulsify the marinade and carry flavor into the chicken.
• Cane Sugar or Brown Sugar: Balances heat with a touch of sweetness and helps caramelization.
• Cinnamon & Nutmeg: Warm background notes typical of jerk spice.
• Allspice (Pimento Powder): The signature spice in jerk, lending sweet and peppery aroma.
• Ginger: Bright and spicy; use fresh slices for best results.
• Fish Sauce: Adds savory depth and funk; optional but recommended.
• Lime Leaves: Bring a citrusy floral note; fresh or frozen both work.
• Garlic: Deepens flavor and rounds out the marinade.
• Parsley: Adds freshness and balances bold flavors.

Shopping Made Easy

• Choose small, even-sized chickens for uniform cooking on the rotisserie.
• Scotch bonnets are available at Caribbean or Latin groceries; remove seeds for less heat.
• Look for cane sugar in natural foods sections or use brown sugar as a backup.
• Lime leaves and fish sauce can be found in Asian markets; both freeze well.
• Use a rotisserie attachment that fits securely to avoid uneven spinning.

Cooking Notes from the Kitchen

• Secure the chicken well with kitchen twine to avoid burned wings or legs.
• Keep heat indirect with a pan of flavored liquid underneath to catch drips and prevent flare-ups.
• The rotisserie allows the chicken to baste itself, but add water to the pan as needed to keep moisture up.
• Rest the chicken for 15 minutes before carving—this helps retain all those juices.
• This recipe makes two chickens, so it’s perfect for a crowd or leftovers.

Can I make this without a rotisserie?

Yes, you can use indirect heat on a grill or roast it in the oven at 375°F. Turn occasionally for even cooking and baste with juices.

What if I don’t have lime leaves or fish sauce?

They add a unique layer of flavor, but the jerk base is strong enough without them. Just leave them out or sub with citrus zest and soy sauce.

How spicy is this recipe?

With one scotch bonnet, it has medium heat. Leave the seeds in for more fire, or use less to tone it down. Always wear gloves when handling.

Can I marinate overnight?

Absolutely. Overnight marinating helps the jerk flavors penetrate deeply. At least 2 hours is recommended for best results.