Jamaican Jerk Chicken Recipe | Yummly

Jamaican Jerk Chicken

Nick: "It was delicious should have halved it. Next time…" Read More
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  • 3/4 cup light brown sugar (packed)
  • 3/4 cup ground allspice
  • 3/4 cup scallions (minced)
  • 1/2 cup peanut oil
  • 1/3 cup ground black pepper
  • 1/4 cup kosher salt
  • 1/4 cup minced ginger
  • 1/4 cup fresh lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon dried thyme
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated nutmeg (freshly)
  • 1/2 teaspoon ground cloves
  • 8 cloves garlic (minced)
  • 3 scotch bonnet chiles (stemmed and minced)
  • 8 pounds chickens (each quartered)
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    NutritionView More

    Sodium174% DV4170mg
    Fat43% DV28g
    Protein180% DV92g
    Carbs10% DV30g
    Fiber12% DV3g
    Calories740Calories from Fat250
    Total Fat28g43%
    Saturated Fat7g35%
    Trans Fat
    Calories from Fat250
    Total Carbohydrate30g10%
    Dietary Fiber3g12%
    Vitamin A8%
    Vitamin C15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Nick 4 months ago
    It was delicious should have halved it. Next time I will not baste as soaking it is enough.
    Genevieve Boyle 6 months ago
    Best ever recipe best best
    Love this recipe so much. Turned out great!
    delicious, flavorful, and great!!!
    johnson 2 years ago
    It came out pretty good
    Sommer L. 2 years ago
    I used chicken breasts (4) and cut the recipe in 1/2. It was the best jerk chicken we've ever had! I will reuse this recipe over and over !
    Chris 2 years ago
    Great jerk chicken recipe! Easy to make and flavorful.
    CJ E. 2 years ago
    I just made this and it smells so good can’t wait to taste it. Any side recommendations?
    Chef Travis 2 years ago
    Awesome, maybe less peppers if you don’t want as much heat
    Victoria S. 2 years ago
    great recipe. i added some of my own pizzazz but i cant tell all the secrets hahaha. this is wonderful in the oven and on the grill with stir fried cabbage or white rice
    yanie yanie 2 years ago
    bien, bien, tasty I didn't use too much pepper cause of the little one. I will make it again.
    JeffK 3 years ago
    I cooked this chicken over charcoal...the grill read 400 but indirect, and reached 300 in about 30 mins....I liked the crust formed by this marinade/coating, and the chicken under the coating was moist...so a good start....but the flavor of this chicken is dominated by allspice and sugar...which is unnecessary. On a recent trip to Antigua, the islanders made the best jerk chicken, which inspired me to try to duplicate that flavor. This jerk chicken was nothing like what we ate on the island....I thought about trying to use the recipe as a base and tweak it, but I think besides allspice there's also too much sugar in the coating. The search continues.
    Miekell T. 3 years ago
    Yes yes and yes! I even added 1/4 cup of spiced rum, 1/2 yellow onion, and 1 packet of Sazón. Use a knife poke holes all through the chicken, Let it sit for 5 hours in frig, before I grill enclose the wings in aluminum foil and let it cook on 350 on grill for 10 min. Boom! There's your glaze left in the foil.. place that juice in a bowl, throw that aluminum foil away- add a little peanut oil in your bowl.. and start grilling away baby! When you done place chicken in pan and pour rest of glaze over the chicken. Place in oven on 170 for 10 minutes .. when I tell you delivert I was .. bayyyyyyy beh! I was delivert!
    Rachel Chloe 3 years ago
    Amazing!!! I definitely was not prepared for how much allspice and black pepper I needed when I started this recipe but it was so worth it. The marinade turned out so tasty and the chicken was both tender and crispy. The chicken definitely required more cooking time than the recipe suggested using a cast iron pan.
    Sharon D. 4 years ago
    So tender and delicious! I used ground nutmeg instead of grated. I would definitely make it again! It was yummily!