Jerk Chicken

Jerk Chicken

Cuisine: Jamaican
Cooking time: 45 minutes
Preparation Time: 30 minutes
Serves: 4 – 6 people

One 3 1/2 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)

  • Thyme 2 Tbsp.
  • Ground allspice 2 Tbsp.
  • Garlic, finely chopped 8 Cloves
  • Medium onions 3 , finely choppe
  • Sugar 2 Tbsp.
  • Salt 2 Tbsp.
  • Ground black pepper 2 Tsp.
  • Ground cinnamon
  • Nutmeg
  • Olive oil 1/2 cup
  • Ginger
  • Soy sauce 1/2 cup
  • Juice of one lime
  • Orange juice 1 cup
  • White vinegar 1 cup


  • Chopping the onion, garlic and peppers chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be liquidized by the blender.
  • Making the marinade Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce.
  • Cutting the raw chicken Cut the chicken up in to 4 pieces.
  • Preparing the meat Rub the sauce in to the meat, saving some for basting and dipping later.
  • Leave the chicken in the fridge to marinade overnight.


  • Cook the chicken Bake in the oven for 30 minutes; turn the meat then bake for a further 30 minutes.
  • Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook it over a charcoal barbeque (ideally over a rack of pimento wood).
  • Serving: Cutting the raw chicken Chop each quarter chicken portion in to 5 or 6 smaller pieces using a heavy cleaver.
  • Tip: 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!!!)