Jamaican Jerk Chicken

  • Yield 8 servings


2 cut up chickens
1-1/2 cup Jerk Marinade
Jerk Marinade
1 onion, finely chopped
1/2 cup finely chopped scallions
2 teaspoons fresh thyme leaves
1 teaspoon salt
2 teaspoons sugar
1 teaspoon ground pimento (allspice)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 hot pepper, finely ground
1 teaspoon ground black pepper
3 tablespoons soy sauce
1 tablespoon cooking oil
1 tablespoon cider or white vinegar


  1. Rub the chicken with Jerk Marinade and place in refrigerator for at least 4 hours.  Arrange chicken on prepared grill*, skin side down.  Baste frequently** and turn chicken about every 10 minutes.  Over a slow fire (which is preferred), the chicken will cook in approximately 1-1/2 hours.  Over a hotter grill, it will take about 40 minutes.  Chicken is done when the flesh feels firm and juices run clear when pricked with a fork.  Makes 8 Servings.
  2. Jerk Marinade:Mix together all ingredients in blender or food processor, processing to combine well.  Makes about 1-1/2 cups.
*For authentic Jamaican flavor, allspice (pimento) wood is added to the coals.  Apple wood or hickory may be substituted.  Coals should be white when chicken is placed on grill
**The National Chicken Council recommends dividing the marinade, using a portion for marinating chicken and reserving a portion for basting.
Recipe courtesy of the National Chicken Council



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