Cooking jerk chicken on a gas grill is straightforward once you understand the indirect heat setup: turn burners on one side of the grill to medium-high and leave the other side off. Place marinated chicken on the unlit side. Close the lid. Maintain around 375°F (180°C). Cook for 35–45 minutes over indirect heat, then finish with 3–5 minutes per side over the lit burners for a charred exterior. The covered grill environment is what differentiates grilled jerk chicken from a stovetop preparation.
Gas Grill Setup for Jerk Chicken
Two-Burner Gas Grill
Turn the left burner to medium-high (or adjust to reach approximately 375°F total grill temperature). Leave the right burner off. Preheat for 10–12 minutes with the lid closed. Place chicken on the right (unlit) side. Close the lid.
Three or Four-Burner Gas Grill
For larger grills, turn the outermost burners to medium-high and leave the center burner(s) off. The chicken goes in the center zone. This creates even indirect heat from both sides, producing more consistent cooking across all pieces.
Temperature Management
Use the built-in temperature gauge on the grill lid (or a grill thermometer inserted through the vent) to monitor temperature. Maintain 350–400°F throughout the cooking process. On a gas grill, this is easy — simply adjust the burner dial. Start at medium-high (typically sufficient for 375°F) and adjust down if the temperature climbs over 400°F.
Adding Wood Chip Smoke to a Gas Grill
Gas grills do not naturally produce smoke. To add smoke flavor to your jerk chicken:
- Soak 1–2 cups of wood chips (apple or cherry preferred; pimento wood for authentic Jamaican) in water for 30 minutes.
- Drain and wrap chips in a double layer of aluminum foil. Poke holes in the top of the foil packet.
- Place the foil packet directly on the lit burner(s), underneath the cooking grate.
- When the chips begin smoking (5–10 minutes), add the chicken.
The smoke will be milder than charcoal grilling but adds meaningful depth to the jerk flavor. Replace the packet if smoke stops before the chicken is done. This technique partially compensates for the gas grill's lack of natural wood fire character. For the best marinade that maximizes gas-grilled results, see our jerk marinade recipe guide and our best jerk seasoning review.
Timing and Doneness
For bone-in thighs on a gas grill running at 375°F: indirect heat for 30–35 minutes, then 3–5 minutes per side over the lit burners. Total time: 38–45 minutes. Always verify with a thermometer — 165°F at the thickest point. Rest 5 minutes before serving.
