Jerk Chicken


Jerk Chicken is a fiery and fragrant dish from Jamaica, celebrated for its unique blend of spices and smoky grilling technique. This dish brings a taste of the Caribbean to your table, perfect for a summer cookout or a cozy dinner.

Preparation Time: 1 hour (including marinating)
Cooking Time: 45 minutes
Resting Time: 10 minutes
Total Time: 1 hour 55 minutes
Serving: 4


  • 4 chicken breasts (bone-in, skin-on)
  • 2 tablespoons of ground allspice
  • 1 tablespoon of dried thyme
  • 1 tablespoon of brown sugar
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground nutmeg
  • 4 cloves of garlic, minced
  • 1 medium onion, finely chopped
  • 3 scotch bonnet peppers, seeded and minced
  • Juice of 1 lime
  • 2 tablespoons of soy sauce
  • 1 tablespoon of vegetable oil
  • Salt and pepper to taste


  1. In a bowl, combine allspice, thyme, brown sugar, cinnamon, nutmeg, garlic, onion, scotch bonnet peppers, lime juice, soy sauce, and vegetable oil to create the jerk marinade.
  2. Season the chicken breasts with salt and pepper, then coat them thoroughly with the marinade. Let them marinate in the refrigerator for at least 1 hour, or preferably overnight.
  3. Preheat your grill to medium-high heat. Grill the chicken, turning occasionally, until it is cooked through and has a nice char, about 45 minutes. Internal temperature should reach 165°F (75°C).
  4. Let the chicken rest for 10 minutes before serving.


  • Scotch bonnet peppers are very spicy. Handle with care and adjust the quantity to your heat preference.
  • If a grill is not available, you can cook the chicken in a preheated oven at 375°F (190°C) for about 45 minutes.
  • Serve with traditional sides like rice and peas or a simple green salad.

Nutritional Information per Serving (Based on USDA Guidelines):

  • Calories: 310 kcal
  • Protein: 35g
  • Carbohydrates: 9g
  • Fat: 14g
  • Fiber: 1g
  • Sodium: 700mg
  • Sugars: 4g

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