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Jerk Chicken

Jerk Chicken

Serving size: 8 | Cooking time: 45-50 mins

Jerk Chicken is fiery, fragrant, and smoky. Traditionally, it is cooked over hot coals and pimento wood. As this is not readily available in most homes, the next best thing is to use a barbecue grill. Another option is to use an oven however; it will lack that classic “smoky taste.”


  • 1 medium onion, coarsely chopped
  • 2 scotch bonnet peppers, chopped
  • 1 tablespoon five-spice powder
  • 1 tablespoon allspice berries, coarsely ground
  • 1 tablespoon coarsely ground pepper
  • 2 garlic cloves, finely chopped
  • 1 teaspoon dried thyme, crumbled
  • 3 medium scallions, chopped
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon of ginger, fresh (finely chopped) or powder is fine
  • 1 teaspoon salt
  • 1/2 cup soy sauce
  • 1 tablespoon vegetable oil
  • Two 3 1/2 to 4 pounds chicken, quartered


In a food processor or blender, add chopped onion, scallions, scotch bonnet peppers, garlic, five-spice powder, allspice, pepper, thyme, ginger, nutmeg and salt, processing to a coarse paste. Keep the machine running and add soy sauce then oil in a steady stream. Pour the marinade into a large ziplock bag. Add the chicken and massage thoroughly. Refrigerate for at least 2 hours but for best results, refrigerate overnight. Preheat oven to 400°F. Place refrigerated chicken in an ovenproof baking dish and place in ready oven. After 30 mins, remove baking dish and flip over the chicken. Heat Broiler to 525°F and return baking dish for another 5 to 10 mins or until brown.


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