jerk chicken

jerk chicken graphic

You can make the jerk seasoning yourself as we put in the recipe, but you can also buy our favorite quick jerk seasoning if you are pressed for time–> Walkerswood Traditional Jamaican Jerk Seasoning.  This stuff is amazing and is made in Jamaica by a Jamaican company.  If you go this way, you do not need the any of the other ingredients in the recipe other than the chicken.  *SECRET*…shh…we like to cook, but have a real hectic and busy life and sometimes, we like shortcuts.  It has cane sugar, but for the amount we use, we find it to be pretty insignificant (oh and with the cooking method, most of it burns off, right?!).  To use this rub, just add 2 tbsp. in a ziploc bag with your chicken and massage it in the bag and let it marinate in the fridge overnight.  Remember to check out our jerk seasoning recipe page too! The recipe below is for our secret jerk seasoning recipe.  Whichever you choose, the cooking instructions are the same. Yeah mon!

For this recipe, we used our large cookie sheetmixing bowlschef’s knifecutting board, and silicone spatula and brush set.

jerk chicken angle

5.0 from 2 reviews
jerk chicken
Serves: 4-6
  • For medium heat: 2 scotch bonnet peppers (seeded and roughly copped)
  • For hot and very spicy: 3 scotch bonnet peppers (chopped with seeds)
  • 2 tbsp. thyme
  • 2 tbsp. ground allspice
  • 4 whole garlic cloves
  • 2 onions (roughly chopped)
  • 3 tbsp. honey or maple syrup
  • 1 tbsp. sea salt
  • 2 tsp. ground black pepper
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 2 tsp. ginger (freshly chopped)
  • ¼ cup olive oil
  • ½ cup white vinegar
  • 2 tbs. coconut aminos (Jamaicans usually use soy sauce but we changed this)
  • 1 lime (juiced)
  • 1 orange (juiced or ½ cup orange juice)
  • (*optional* 2 tbsp. dark rum)
  1. Except for the chicken, blend all of the ingredients in a blender to make the jerk sauce.
  2. In a mixing bowl, combine the marinade with the chicken and allow it to marinade overnight in the fridge—save a small amount of the sauce for basting later.
  3. Bake the chicken in the oven for 30 minutes on each side or slow grill the chicken on a hot BBQ grill for up to 45 minutes turning regularly.
  4. Save the remaining marinade to baste the chicken every 15 minutes with a basting brush.
  5. The chicken should be dark and crispy.

jerk chicken top

9 Responsesso far.

  1. NY says:

    Can’t wait to check out this recipe!

    • Jamaican It Paleo says:

      Can’t wait for you to try it! Let us know what you think…on a hot grill is the best and remember to marinade the meat overnight!

  2. Virginia says:

    Unfortunately, we don’t have a grill. What oven temperature do you recommend for the baking?

    • Jamaican It Paleo says:

      You can bake at 375 for however long you would cook your chicken, but then you can put it on BROIL for the last 3-5 minutes to get a good crisp! :) Hope that helps!

  3. Naomi says:

    Fabulous on the grill! Husband and friends loved the char from the grill.

  4. […] LUNCH: peanut butter and jelly sandwiches (with this soaked bread), fresh fruit of choice DINNER: Jerk Chicken (I will be just using a normal jalapeno instead of their recommended pepper) with avocado and […]

  5. Asima says:

    I just found you off of Nom Nom Paleo’s facebook page. I LOVE your blog and am glad that I now have a source for authentic Jamaican AND paleo recipes!

  6. […] jerk chicken recipe©Jamaican It Paleo […]

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