Jerk Chicken
Authentic Jamaican Jerk Chicken
Servings: 6
  • 5 Scallions Spring Onion
  • 1 Medium Red Onion
  • 5 springs fresh thyme
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp brown sugar
  • 2 tsp ground allspice
  • 2 tsp ground cinnamon
  • 2 tsp ground nutmeg
  • 2 tsp ground ginger
  • 2 Scotch bonnet peppers
  • 1/3 cup soy sauce
  • 2 tbsp vegetable oil
  • 1/4 cup white vinegar
  • 2 cloves garlic
  • 1/2 cup lime juice
  • 6 chicken legs with back attached
  1. Puree all ingredients except chicken until Smooth-ish in a blender or food processor
  2. Prepare chicken pieces as you normally would for BBQ. We remove the skin, but it also tastes good with skin on if you are grilling.
  3. Pierce the chicken pieces to allow the marinade to penetrate through the chicken better.
  4. Place chicken in a dish appropriate for marinading then cover with Jerk Sauce. Refrigerate for 2+ hours. Overnight is best.
Oven Directions
  1. Preheat oven to 375F
  2. You can either place baking dish on middle rack and cook for 60 minutes uncovered in the marinading dish OR remove chicken to a baking sheet and cook for 60 minutes uncovered.
  3. Cooking in the marinading dish will result in a more moist chicken but you get a more authentic flavour when baked on a sheet without all the sauce surrounding it.
Grilling Directions
  1. Remove chicken from the marinade pan. Pour the remaining marinade into a saucepan and bring to a boil. Reduce heat and simmer for about 10 minutes.
  2. Grill on Medium High, turning the chicken occasionally and basting with marinade as you would with any BBQ chicken.
Recipe Notes

Scotch Bonnet Peppers are among the hottest out there. You WILL want to remove the seeds and core to get just the right level of heat that won't take over the jerk flavour.
Tip: Serve with Rice & Peas, creamy coleslaw, and boiled green bananas or fried plantain for a more authentic experience.