Jamaican Jerk Chicken
Succulent, juicy and full of spicy flavors, this jerk chicken is always well received. A natural for an outdoor cookout, serve it with a medley of summer veggies, a cool salad and a crisp, chilled beer.
Servings Prep Time
6servings (max 8) 15minutes
Cook Time
Servings Prep Time
6servings (max 8) 15minutes
Cook Time
  • 3pounds chicken pieces (wingsdrumettes, thighs, breasts…)
  • 3tablespoons fresh thymeminced
  • 2tablespoons fresh rosemaryminced
  • 2tablespoons fresh gingerpeeled and coarsely chopped
  • 2cloves garliccrushed
  • 4 green onionswhites and 1/3 greens, sliced into 1” pieces
  • 1tablespoon ground allspice
  • 1 1/2teaspoons ground cinnamon
  • 3/4teaspoon ground nutmeg
  • 2teaspoons paprika
  • 12 bay leavesfinely crumbled
  • 1 1/2tablespoons sea salt
  • 2teaspoons black pepper
  • 2 – 4teaspoons bonnet peppersground scotch
  • 2tablespoons sugar
  • 1 limejuice only
  • 1/2cup olive oil
  • Wood chips for the grill
  1. In a large mixing bowl, combine all ingredients except the chicken. Whisk together well.
  2. Slash the chick or pierce with a fork several times.
  3. Place the chicken in a wide, shallow dish and pour the marinade over top, coating well. Cover and refrigerate a minimum of 1 hour, but the longer the chicken marinates the better it will be. Overnight is optimal.
  4. Remove from the fridge and allow to come close to room temperature.
  5. Set the grill for medium high, 350 – 375 F, add the wood chips and sear on both sides. Reduce heat to 325 F and grill for 30 minutes, turning frequently. The skin will blacken, but shouldn’t be charred.
Recipe Notes

Jamaican Jerk Chicken | Foodal.com