The Best Jerk Chicken in Toronto

At this King West spot, jerk chicken is a staple, no matter the hour. Whether your hunger can be sated with snack-sized jerk wings or demands a more substantial serving of the team's signature woodfired poultry, there's finger-licking satisfaction to be found in every order.

Though there's no wrong move at this St. Clair West Jamaican spot, there's a reason that the team's jerk chicken takes top billing. Made with the family's time-tested jerk sauce, it's tender and juicy with necessary hits of smokiness and spice.

Saucy, glossy and well-spiced, the jerk chicken at this multi-location restaurant is as delicious sided by rice and peas as it is tucked into a savoury sandwich. Order it by the pound to cart back home, and you'll never have to be without. 

Jerk spices coat a number of tasty proteins at this tidy Scarborough spot. While traditionalists lean toward grilled chicken quarters and wings, there's also jerk chicken shawarma and poutine to delight adventurous diners.

If the sign on the door doesn't give it away, the aroma emanating from this Leslieville spot leaves no doubt about the kitchen's strengths. Inside, find a wealth of Island favourites—from roti and rum to properly fragrant jerk chicken. Learn everything there is to know, one zippy drumstick at a time.

Perfumed with sundry spices from its house jerk blend, the chicken at this West Queen West restaurant threatens to steal the show from its roti, patties and other Caribbean staples. Sticky sustenance, it's food that's wholly warming, homey and rich.

Supple roti wraps are the marquee item at this Scarborough destination, but it's the fillings that keep customers circling back. Seasoned with ginger, garlic, Scotch bonnets and a bounty of spices, jerk chicken is homemade comfort food that feels nostalgic, whether or not you grew up in the tropics.

Get in on what locals already know, with a hefty order of jerk chicken at this unassuming spot. A dish that hits no matter the season, it's slow-smoked over charcoal and judiciously spiced for the perfect balance of singed skin and moist meat, fragrant heat and earthy tang.

The team at this food court stall doesn't miss a beat, giving its jerk chicken a one-two punch of spice from habanero and Scotch bonnets. Line up early to avoid the lunchtime crush of hungry diners looking to inhale it on patties or poutine, in sandwiches, roti, or with a slew of Island-style sides.