Jamaican Jerk Chicken Recipe - Allrecipes.com
Jamaican Jerk Chicken Recipe
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Jamaican Jerk Chicken
See how to make spicy Jamaican jerk chicken on the grill. See more
  • READY IN 3+ hrs

Jamaican Jerk Chicken

Recipe by  

"Hot, succulent Jamaican Jerk Chicken is a tropical treat. You'll love the heat and flavor of this fiery marinade."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    3 hrs 20 mins


  1. Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
  2. In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
  3. Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
  4. Preheat an outdoor grill for medium heat.
  5. Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.
Kitchen-Friendly View


  • 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
Jan 25, 2004

I found this recipe to be very good used in the crock pot. Instead of using the mixture as a marinade, just put it in the crock pot with either the chicken as indicated or with a good pork shoulder. The flavors REALLY come out in the slow cooking process and gives a very aromatic and great tasting jerk flavor. Note though, I used one habanero pepper. If you really like it hot, add more, but know that you get the full effect from the pepper in the crock pot!

Most Helpful Critical Review
Jan 25, 2004


Jan 25, 2004

Excellent recipe for traditional jerk seasoning. The most important step is to marinate. The longer the better! Dont forget to get the jerk effect slow roast over coals and hardwood such as pimento or hickory.

Jan 13, 2005

This is possibly the best recipe I've ever found on allrecipes. I make it with the barbequed pineapple recipe and the calypso beans and rice recipe both found on this site. Don't overcook the meat--and the longer you marinate, the better it is!

Jun 20, 2005

Very good! I omitted the water and just marinated it in the paste with the juice of only one lime. I also only used one habanero and it was plenty spicy. I served it with the calypso beans and rice like everyone suggested...what a winning recipe!

Sep 08, 2006

very good jerk recipe, especially for beginers.....very spicy which is good, not as many flavors as in a more traditional jamaican jerk recipe....maybe substitute a bit of the water with soy sauce or woestschire sauce

Jun 09, 2005

This is so good. I used canned jalepeno pepper instead because habanero is not available here. Instead of a whole cup of water, I only used a bit to dilute the paste so it's easier to marinade the chicken. I also threaded the chicken pieces on skewers to make grilling easier. Went really well on a bed of white rice.

Nov 09, 2005

this is a favorite of myself and my boyfriend. i have used the marinade/paste in many ways. chicken in a pan, roasted chicken thighs, ect. this recipe compares to one at my favorite restaurant. i love it!!! i usually serve plantains and rice with this meal.


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  • Calories
  • 221 kcal
  • 11%
  • Carbohydrates
  • 13.3 g
  • 4%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 28.8 g
  • 58%
  • Sodium
  • 474 mg
  • 19%

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

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