Jerk Chicken Recipe


About this Jerk Chicken Recipe

Jerk dishes are perhaps the most popular of all Jamaican meals that have made their way into so many kitchens around the globe. These delicious recipes are meat-based dishes, where the protein is prepared by marinating it in jerk spice, a specific Jamaican blend.

Jerk spice is a mixture of several tantalizing spices that include pimento, Scotch bonnet peppers, cloves, garlic, cinnamon, and nutmeg. The result is a succulent and hearty meal full of flavor that tastes like more. Let’s take a more detailed look at how to prepare the best Jerk Chicken from the comfort of your kitchen.


Common Questions

1. Where does jerk chicken originate?

While Jerk Chicken is now famous across the world, this style of cooking was originally from Jamaica and the surrounding islands. The blend of jerk spice can also be applied to any meat, including pork, beef, and goat. It is just as delicious in vegetable dishes, too.

2. What’s the difference between jerk chicken and BBQ chicken?

The difference between regular BBQ chicken and Jerk Chicken is the seasoning. BBQ is usually sweet and smoky, but Jerk integrates savory and sour flavors, followed by a piquant aftertaste from the Scotch bonnet peppers.

3. How do you prepare jerk chicken?

The vital ingredients for Jerk seasoning are allspice(pimento), thyme, ginger, garlic, and Scotch bonnet peppers. You should season your chicken in a marinade made up of these ingredients overnight to make it as delicious as possible. Cook your chicken over charcoal or in the oven.

Jerk Chicken Recipe
  • 1 tablespoon allspice (ground)
  • 2 tablespoons garlic powder
  • 1 ½ teaspoons cayenne pepper
  • 1 tablespoon ground thyme
  • 1 ½ teaspoons ground black pepper
  • 1 ½ teaspoons ground sage
  • ¾ teaspoons ground cinnamon
  • ¾ teaspoons ground nutmeg
  • 1 tablespoon brown sugar
  • 2 tablespoons kosher salt
  • ¼ cup soy sauce
  • ¼ cup vegetable oil
  • 2 tablespoons lime juice
  • ¾ cup white vinegar
  • ½ cup orange juice
  • 1 Scotch bonnet peppers
  • 1 large onion (chopped)
  • 3 green onions (chopped)
  • 5 pounds skinless chicken pieces
  1. Put all the ingredients, except chicken, in a large casserole with a lid.
  2. Add chicken pieces as you stir. Coat evenly.
  3. Marinade over chicken and keep it in the fridge for 1 to 24 hours.
  4. Drain. Then, bake at 350 degrees for one hour or barbecue.
  5. Remove chicken from fire and serve with steamed white rice.



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About The Author

Hi I'm James. I love to research recipes and experiment changing them up to create something unique and delicious. Bonus points if it's healthy and I can actually get my four kids to eat it. Game on.

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