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Jamaican Jerk Chicken

Jamaican Jerk Chicken

David Taylor
This Jamaican Jerk Chicken is a perfect balance of sweet, sour, salty, and spicy grilled chicken.
Prep Time 20 mins
Cook Time 1 hr
Marinating Time 12 hrs
Total Time 13 hrs 20 mins
Course Main Dish
Cuisine Jamaican
Servings 8 people
Calories 85 kcal



  • 1 whole chicken or 3 lbs of chicken breasts

Marinating Jerk Sauce

  • 6 scotch bonnet peppers or jalapenos sliced
  • 3 medium onions finely chopped
  • 8 cloves garlic finely chopped
  • 2 tbsp thyme
  • 2 tbsp allspice
  • 2 tbsp sugar
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ginger
  • 2 tbsp salt
  • 2 tsp black pepper
  • ½ cup olive oil
  • ½ cup soy sauce
  • 1 tbsp lime juice
  • 1 cup orange juice
  • 1 cup white vinegar



  • Chop the onions, garlic, and peppers. These do not need to be chopped too fine as they will be liquidized by the blender.
  • Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce.
  • Cut the chicken up into 8 pieces, two breasts, two thighs, two wings, and two legs.
  • Rub the sauce into the meat, saving some for basting and dipping later.
  • Leave the chicken in the fridge to marinate overnight.


  • Grill the meat slowly until cooked, turning regularly. For best results, cook over a charcoal barbeque (ideally over a rack of pimento wood).
  • Baste with some of the remaining marinade whilst cooking.


  • Serve with salad or rice and peas or hard bread and the jerk sauce leftover for dipping.