A Jerky Chicken Recipe - Allrecipes.com
A Jerky Chicken Recipe
  • READY IN hrs

A Jerky Chicken

Recipe by  

"A great Jamaican style dish. A spicy blend of herbs, vinegar, and a habanero pepper make this chicken dish unforgettable. Serve with rice, yum!"

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Ingredients Edit and Save

Original recipe makes 4 Servings Change Servings
  • PREP

    1 hr
  • COOK

    15 mins

    1 hr 15 mins


  1. Combine the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and habanero pepper in the container of a food processor or blender. Process until smooth. Place the chicken into a large resealable bag, and pour in 3/4 of the sauce. Squeeze out excess air, and seal. Marinate in the refrigerator for at least one hour.
  2. Preheat your oven's broiler.
  3. Remove chicken from bag, and discard marinade. Broil chicken for 10 to 15 minutes, turning once to ensure even cooking. Heat remaining sauce in a small pan, and pour over chicken when serving.
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  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jul 01, 2006

This didn't turn out for me. It didn't look anything like the picture either. Although my husband and son liked it, I didn't care much for it. I may try again, but grill instead of broil. **Update to my first review. I am now giving this 5 stars. I made some mistakes the first time I made this, so when its prepared correct it's delicious. The one thing I keep forgetting to do is hold out part of the marinade to pour over after cooking, but even without it the flavor is great. We also grilled it this time instead of broiling and it is definitely better cooked on the grill.

Most Helpful Critical Review
Apr 29, 2004

OK, so maybe I am merely a novice in the kitchen, but here I am preparing this dish (it's marinating as we speak) and my hands start burning. How was I supposed to know not to touch the pepper with my hands? Apparently (now that I have researched the Habenero peppers online) you are not supposed to touch these peppers with your bare hands (i.e., you are supposed to wear rubber gloves) and you must wash the cutting board and knives to prevent the spreading of this capsaicin in the pepper which can burn your skin upon contact. I THINK THIS IS SOMETHING THAT SHOULD HAVE BEEN INCLUDED IN THE RECIPE DIRECTIONS!! Some sort of 'handling instructions or warning' and what to do if you happen to come into contact with this capsaicin. I am so disappointed, I am ready to dump the dish and start something else for dinner.

Jun 11, 2003

If you haven't eaten jerk chicken this is a good recipe but there are better ones out there. The ones I've used have these ingrediants and a lot more, like orange juice, white wine vingar in addition to the red wine, scallions, ginger, etc. If you like this recipe, then look around for others and sample the differences. Once you come up with a great jerk sauce, you can use it on chicken, beef, pork, etc.

Mar 14, 2003

Great! A little hot (I will only use a small or 1/2 pepper next time) but very good. I let it marinade for 1 hour and served it with white rice. I will make this again!

Dec 13, 2006

I thought this recipe was absolutely terrific! I used chicken thighs instead of breasts and baked at 475 for about 40 minutes turning once and left the marinade in the pan so the chicken wouldn't stick to the bottom. The only thing is I didn't think it was spicy enough with the one habanero for it to be true spicy jerk. Next time I'll use to peppers instead of the one. Thanks so much for this recipe, it's a great one.

Aug 02, 2006

So this isn't a "traditional" jerk- WHO CARES!!! It's wonderful! I just made this tonight, and my husband wants it again tomorrow night with shrimp instead of chicken! I used onion powder and dried thyme because it was easy, and went for a whole habenero. Now I like spicy, but habeneros scare me. I de-seed completely (WITH GLOVES!) and left a little of the menbrane. It was just spicy enough, and my husband who likes super spicy was fulfilled with the reserve sauce to kick up the heat. Our seven year old devoured it- spicy side sauce and all. The sweet is fairly subtle, and the spice creeps up slowly. Very Good. We will make this a regular. Thank you.

Sep 03, 2003

Yummy, yummy in our tummies! This was great, and very easy. If you can't take the heat, I suggest cutting the habanero pepper in 1/4 or 1/2, but even our youngest loved this chicken. Also, we cooked our chicken outside on the grill - yummy! :)

Jul 13, 2003

Recently returned from a trip to Jamaica, this was just the thing to take our tastebuds back! Not TOO hot, a little bit sweet - a perfect blend of spices and flavors. I served it over long grain chicken-flavored rice, with a cold Red Stripe! Excellent!!


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  • Calories
  • 197 kcal
  • 10%
  • Carbohydrates
  • 13.5 g
  • 4%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 2.7 g
  • 4%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 28.5 g
  • 57%
  • Sodium
  • 982 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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