Jamaican Jerk Chicken
Recipe type: Meat/Barbecue
Serves: 4-6
An awesome chicken recipe that goes great on the grill!
  • One 3½ lb 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 Cloves garlic, finely chopped
  • 3 medium onions, finely chopped
  • 2 tablespoons sugar
  • 2 tablespoons salt
  • 2 teaspoons. ground black pepper
  • 1-2 teaspoons of the following (to taste)
  • 1-2 teaspoons ground cinnamon
  • 1-2 teaspoons nutmeg
  • 1-2 teaspoons ginger
  • ½ cup olive oil
  • ½ cup soy sauce
  • Juice of one lime
  • 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 liquefied by the blender.
  2. Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce.
  3. Quarter the chicken in 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 (24 hours).
  6. Bake in the oven for 30 minutes, turn the meat then bake for a further 30 minutes. To grill, grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbecue (ideally over a rack of pimento wood).
  7. Chop each quarter chicken portion in to 5 or 6 smaller pieces to serve. Goes great with veggies, rice, salad, etc.
Recipe by Kohler Created at https://kohlercreated.com/jamaican-jerk-chicken/