Lisa's Jerk Chicken Recipe -
Lisa's Jerk Chicken Recipe
  • READY IN ABOUT 9 hrs

Lisa's Jerk Chicken

Recipe by  

"Got this on trip to Jamaica, it's the best jerk chicken I've eaten."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    25 mins
  • COOK

    30 mins

    8 hrs 55 mins


  1. Pour orange juice, vinegar, olive oil, soy sauce, and lime juice into a blender; add onions, Scotch bonnet chiles, garlic, sugar, thyme, allspice, salt, black pepper, cinnamon, nutmeg, and ginger. Pulse several times to mix ingredients, then blend until jerk marinade is pureed.
  2. Set 1/2 cup marinade aside in a small bowl and refrigerate. Place chicken breasts into a large nonreactive bowl and pour remaining jerk sauce over chicken; stir to coat. Refrigerate chicken in marinade 8 hours to overnight.
  3. Preheat grill for medium-low heat and lightly oil the grate.
  4. Remove chicken from marinade, discarding used marinade. Cook chicken on the preheated grill until meat is no longer pink inside, the skin is browned, and an instant-read meat thermometer inserted into the thickest part of a breast, not touching bone, reads at least 160 degrees F (70 degrees C), about 30 minutes. Baste chicken with reserved 1/2 cup of marinade as it cooks, turning chicken occasionally.
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  • Cook's Notes:
  • Don't be fooled by all the ingredients, it's very quick and easy to prepare and well worth it. I marinate the chicken for 2 days to get more flavor and have substituted pork instead of chicken. I serve it with black beans and rice and a cold beer. Hope you enjoy.
  • You could also bake in oven 30 minutes one side and 30 minutes the other side at 400 degrees F (205 degrees C).

Reviews More Reviews

Most Helpful Positive Review
Dec 01, 2013

Amazing flavor - just the right mix of sweet and spicy. I used serrano peppers since I couldn't find scotch bonnets. Also used 2 onions instead of 3. Marinated 3 pounds of thighs for 2 days and grilled. My wife and I both loved it and will definitely be cooking this again.

Most Helpful Critical Review
Apr 28, 2014

It was really bland! It made a ton of marinade and I froze half, so I may try it with boneless chicken breasts and marinate for longer. I did about 10 hours and you could hardly taste the flavor of the marindade. Hopefully without the skin and 24 hours of marinating, it will absorb more flavor? This recipe was a big disappointment.


13 Ratings

Mar 02, 2014


Apr 05, 2013

This was good. I made it with boneless, skinless chicken breasts, marinated it overnight and grilled it on a grill pan on top of the stove, I left out the peppers. It had a good flavor but I think it would taste better with bone-in chicken with skin on the grill. I might try that next time.

Aug 28, 2014

Oh my, what can I say? This was superb, fantastic. The flavor was wonderful. The next time I make this I will double the chicken. My husband and I cleaned our plates of one whole chicken. The aroma when it was cooking on the charcoal grill brought back wonderful memories of Jamaica. FYI I couldn't find the Scotch bonnet peppers so substituted Serrano peppers and they worked just fine. I wore gloves and a mask when I was cleaning them as I did remove all the seeds and it was plenty hot for me. I hope to find the bonnet peppers the next time I make this. I also marinated mine for three days.

Sep 29, 2013

This is a great recipe, I grilled chicken thighs, then cut the meat off the bone and served over rice. My neighbor liked it so much she sent over chicken for me to "jerk"!!

Apr 14, 2015

Amazing flavor! I subbed yogurt for the olive oil because I was using thighs instead of breasts. Makes a ton of marinade, half the recipe is plenty for 3 lbs of meat. I boiled off the marinade and then mixed a small amount into a container of fat free honey greek yogurt for an amazing sauce.

Jun 08, 2014

Great recipe! Based on other reviews, I used skin-on, bone-in thigh meat which turned out moist and full of flavor. Marinated for ~24 hours. Baking in the oven with pyrex (we don't have a grill) took a little over an hour but the prep time and cook time was well worth it! I used 6 serrano peppers but might try a little more spice next time. Served with simple basmati rice with butter and salt.


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  • Calories
  • 433 kcal
  • 22%
  • Carbohydrates
  • 20.4 g
  • 7%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 23 g
  • 35%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 36.8 g
  • 74%
  • Sodium
  • 2734 mg
  • 109%

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

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