Jamaican Jerk Chicken

103 Ratings
  • 5 star values: 48
  • 4 star values: 27
  • 3 star values: 16
  • 2 star values: 4
  • 1 star values: 8

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

 By Yardie
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Place chicken in a medium bowl. Cover with lime juice and water. Set aside.

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  • 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.

  • 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.

  • Preheat an outdoor grill for medium heat.

  • Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:
221 calories; 6.4 g total fat; 68 mg cholesterol; 474 mg sodium. 13.3 g carbohydrates; 28.8 g protein; Full Nutrition

Popular in Caribbean

Reviews (72)

Read All Reviews

Most helpful positive review

DMHEAD
Rating: 5 stars
01/25/2004
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! Read More
Helpful
(210)

Most helpful critical review

BISTRO
Rating: 1 stars
01/25/2004
POOR TASTE; LONG TIME TO MAKE. VERY POOR COMPARED TO AUTHENTIC JAMAICAN CHICKEN. Read More
Helpful
(75)
103 Ratings
  • 5 star values: 48
  • 4 star values: 27
  • 3 star values: 16
  • 2 star values: 4
  • 1 star values: 8
Reviews:
Most Helpful Most Positive Least Positive Newest
DMHEAD
Rating: 5 stars
01/25/2004
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! Read More
Helpful
(210)
BISTRO
Rating: 1 stars
01/25/2004
POOR TASTE; LONG TIME TO MAKE. VERY POOR COMPARED TO AUTHENTIC JAMAICAN CHICKEN. Read More
Helpful
(75)
JBALLERINI
Rating: 5 stars
01/25/2004
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. Read More
Helpful
(66)
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RAFIKI4
Rating: 5 stars
01/13/2005
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! Read More
Helpful
(46)
SONNYRAE
Rating: 4 stars
06/20/2005
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! Read More
Helpful
(27)
petey
Rating: 4 stars
09/08/2006
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 Read More
Helpful
(25)
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LynnInHK
Rating: 5 stars
06/09/2005
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. Read More
Helpful
(24)
Little John
Rating: 3 stars
01/25/2004
This recipe simply did not fit my taste. It was tasty but ended up tasting too much like ginger and not much like jerk chicken. It might be better fitting for the right taste buds. Read More
Helpful
(23)
rugby1212
Rating: 5 stars
11/09/2005
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. Read More
Helpful
(21)
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