Original Jamaican Jerk Chicken Recipe

Name: Original Jamaican Jerk Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 lbs chicken (3lb of chicken breasts may be used if preferred); 6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable); 2 tablespoons thyme; 2 tablespoons ground allspice; 8 garlic cloves, finely chopped; 3 medium onions, finely chopped; 2 tablespoons sugar; 2 tablespoons salt; 2 teaspoons ground black pepper; 1-2 teaspoons the following (to taste); ground cinnamon; nutmeg; ginger; 1/2 cup olive oil; 1/2 cup soy sauce; 1 lime, juice of; 1 cup orange juice; 1 cup white vinegar

Servings: persons

3 1/2 lbs chicken (3lb of chicken breasts may be used if preferred)
6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable)
2 tablespoons thyme
2 tablespoons ground allspice
8 garlic cloves, finely chopped
3 medium onions, finely chopped
2 tablespoons sugar
2 tablespoons salt
2 teaspoons ground black pepper
1-2 teaspoons the following (to taste)
ground cinnamon
nutmeg
ginger
1/2 cup olive oil
1/2 cup soy sauce
1 lime, juice of
1 cup orange juice
1 cup white vinegar

1
Chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be liquidised by the blender.
2
Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce.
3
Cut the chicken up in to 4 pieces.
4
Rub the sauce in to the meat, saving some for basting and dipping later.
5
Leave the chicken in the fridge to marinade overnight.
6
Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbeque (ideally over a rack of pimento wood).
7
Chop each quarter chicken portion in to 5 or 6 smaller pieces using a heavy cleaver.
8
Use a wooden spoon (or something similar) to hold the chicken in place whilst chopping and NOT YOUR HAND (you will be chopping with enough pressure to cut through bone!).
9
Serve with festival and salad or rice and peas or hardo bread and the jerk sauce leftover for dipping.

1388

kcal

Calories

Fat

101

Carbs

141

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 1/2 lbs chicken (3lb of chicken breasts may be used if preferred), 6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable), 2 tablespoons thyme, 2 tablespoons ground allspice, and more.

Yes, Original Jamaican Jerk Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Original Jamaican Jerk Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions