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Jamaican Style Jerk Chicken Recipe


"Jerk" spice originates from Jamaica. Jerk refers to a way that a meat, (chicken, beef, pork, goat, fish, vegetables or fruit is seasoned and cooked). With this recipe, chicken is marinaded in in a thick sauce that includes the traditional allspice. Instead of using more traditional Scotch Bonnet peppers (way hot!) this marinade is made with jalapeno. The chicken turned out to be so moist and flavorful! We really enjoyed this tasty chicken recipe, and will make this one again. Recipe comes from "The Pioneer Woman" Food Network.

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  • 1/2 cup olive oil
  • 1/4 cup lime juice (from about 2-limes)
  • 1/4 cup soy sauce
  • 2 tablespoons ground allspice
  • 2 tablespoons dark brown sugar
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground nutmeg
  • 5 cloves garlic, crushed
  • 2 bunches scallions (6 to 8 per bunch), roughly chopped
  • 2 jalapenos*, chopped
  • 1 (3-inch) piece ginger, peeled and chopped
  • 3 chickens, quartered (you can ask your butcher to do it for you)
  • NOTE: The jalapenos didn't impart a LOT of heat. If you prefer spicier food, then go for habaneros or scotch bonnets. Just be careful because they pack a lot of heat!


Servings 6
Preparation time 240mins
Cooking time 300mins
Adapted from


Step 1

Special equipment: a meat thermometer

Put the olive oil, lime juice, soy sauce, allspice, sugar, thyme, salt, black pepper, cinnamon, nutmeg, garlic, scallions, jalapenos and ginger in a food processor and blend until smooth.

Put the chicken into resealable bags and evenly distribute the marinade among the bags. Seal tightly, thoroughly coat the chicken in the marinade and marinate, refrigerated, for at least 30 minutes but preferably overnight. NOTE: I recommend at least hours to allow for the spices to flavor the chicken.

Prepare a grill for medium-high heat. NOTE: We used our Weber grill to prepare this chicken, and the flavor was amazing!

Grill the chicken skin-side down on direct heat, turning once halfway through, until both sides are browned, 10 to 15 minutes.
NOTE: Watch closely, as there is sugar in the marinade and the chicken can burn very quickly.

Transfer the chicken pieces to indirect heat and grill until a meat thermometer registers 165 degrees F and the juices run clear, 15 to 20 minutes more.

We served this with mashed banana plantains and a black bean and roasted sweet potato salad. Excellent!


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