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Jerk Chicken

  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Jamaican


Jerk Chicken is a heavily spiced grilled chicken that originated in Jamaica, the word came from the cooking style “Jerk” where meat is dry rubbed or wet marinated with a Jerk Spice.



Jerk Chicken

  • 1 kg chicken thighs and legs

Jerk Marinade

  • 1/2 cup malt vinegar
  • juice from 1 lemon
  • 2 tbsp dark rum
  • 3 pcs birds eye, habanero or Scotch bonnet chillies, add more if you want it hotter
  • 4 stalks spring onions, sliced
  • 4 cloves garlic
  • 1 large red onion, roughly chopped
  • 1 tbsp dried thyme
  • 1/4 cup olive oil
  • 4 tsp allspice
  • 4 tsp cinnamon
  • 4 tsp nutmeg
  • 1 tbsp brown sugar
  • 1/2 thumb sized ginger, sliced
  • salt
  • freshly ground black pepper


  1. Place all Jerk Marinade ingredients in a blender and pulse until it forms a smooth paste.
  2. Place chicken in a container that you can seal tight, pour the Jerk Marinade over the chicken then distribute evenly. Cover the container then refrigerate for at least 12 hrs.
  3. Remove chicken from the container and place them on a baking rack. Reserve the leftover marinade in the container and pour it on top of chicken. Place chicken in a 170C preheated oven then cook for 50 minutes, change the oven mode to grill and increase the heat to 220C, grill for 10 minutes or until light charring occurs.
  4. Serve with Mango Salsa and Rice.