Jerk Chicken – Easy Cheesecake Factory Copycat

This Cheesecake Factory jerk chicken copycat is smoky, spicy, and packed with real Caribbean flavor. You blend up a quick marinade, let it sit, then either roast or grill—no complicated steps. It’s solid for meal prep or if you just want something bold without babysitting the stove.

Quick Summary

• Prep time: 35 mins
• Cook time: 1 hr 20 mins
• Flavor: smoky, spicy, herby
• Great for: meal prep, weekend dinners, flavor overload nights

Why I Like This Recipe

Didn’t want to do anything complicated, just wanted something with actual flavor. This one’s mostly just blend, pour, wait. The heat from the peppers and allspice hits just right, and the skin crisps up crazy good at the end. Honestly, you don’t need sides. But rice or slaw works too if you’re into balance or whatever.

Ingredients

• 6 chicken legs (about 3½ lbs)
• 5 scallions
• ½ yellow onion
• 5 garlic cloves
• 1 (2-inch) chunk fresh ginger
• 10 sprigs fresh thyme
• 2 scotch bonnet peppers
• ¼ cup allspice berries
• ¼ cup vegetable oil
• 2 tbsp all-purpose seasoning
• 1 tbsp brown sugar
• 1 tbsp gravy master or browning
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 2 tsp onion powder
• 2 tsp smoked paprika

How To Make Jerk Chicken 

1. Make the marinade: Toss everything into a blender—chopped onion, scallions, garlic, thyme, ginger, peppers, seasonings, oil, browning sauce. Blend it until smooth, about a minute.
2. Prep the chicken: Pat dry. Cut a few slits in each leg (not too deep). Pour marinade over and rub it into everything—even the slits. Cover and let it sit in the fridge 4 hours minimum, overnight is better.
3. Oven method: Preheat to 200°C. Let chicken come to room temp. Line a tray with foil. Roast skin-side up, covered loosely with foil for 1 hr. Uncover, roast 15–20 more mins. Broil last 5 mins if you want that char.
4. Grill method: Indirect heat at 200°C. Skin-side up, cover and grill for 1 hr, flipping every 15 mins. Finish with direct heat for 5–10 mins for crispy edges.

Tips for Success

• Blend until smooth — chunky marinade doesn’t stick well.
• Don’t skip the slits — gets flavor inside the meat.
• Use fresh thyme + allspice — dried stuff just doesn’t hit the same.
• Let it marinate overnight if you can. Big difference in taste.
• Finish on high heat — gives that charred jerk edge you want.

Storage and Reheating

• Fridge: Cool completely, then store in a sealed container. Up to 4 days.
• Freezer: Once cool, freeze in a bag or container. Stays good 2 months.
• Reheat: Pan + splash of water or oil. Medium heat, covered. 8–10 mins. Flip halfway. Done.

Frequently Asked Questions

• Can I use boneless chicken?
  Yeah. Works fine, just cuts the cook time down a lot. Watch for dryness.
• Is scotch bonnet that hot?
  Yep. Use one if you’re unsure. Or remove the seeds.
• What can I sub for browning sauce?
  Soy sauce with a drop of molasses works. Not the same but it’s close.
• Can I roast this without foil?
  You can, but it’ll dry out a bit faster. Foil helps trap that moisture early on.
• How spicy is this really?
  It’s up there, but you can dial it down by using just one pepper or a milder one.

Common Mistakes and How to Dodge Them

• Skipping the slits in the chicken: The marinade just sits on top. You want it inside the meat. Quick fix: small cuts.
• Under-blending the marinade: If it’s chunky, it won’t coat well. Just blend it smooth—takes a minute.
• Using dry thyme or ground allspice: It doesn’t give the same punch. Fresh = real jerk flavor. Go get some.
• Not letting it rest before cooking: Straight from fridge to oven = uneven cooking. Let it sit 20 mins first.
• Overcooking on direct heat: Char is good, but not full-on blackened. Keep it moving and watch for flare-ups.

Nutrition Facts (Per Serving)

• Calories: 430 kcal
• Total Fat: 30g
• Saturated Fat: 7g
• Cholesterol: 120mg
• Sodium: 780mg
• Potassium: 520mg
• Total Carbohydrate: 7g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 32g

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