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Jason's Jerk Chicken

This tasty tropical recipe for jerk chicken was inspired by a recent family vacation that included a stop in Jamaica. Try it with your family tonight!

Prep Time
20 mins
Additional Time
25 mins
Total Time
45 mins
Servings: 4 people
Course: Dinner
Cuisine: Jamaican

Ingredients

  • 1/2 yellow onion roughly chopped
  • 4 scallions white and green parts
  • 2 habanero peppers seeds and stems removed
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 2 teaspoons allspice ground
  • 1 1/2 teaspoons pepper
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons thyme dried
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 orange juiced
  • 1 lime juiced
  • 3 1/2 pounds chicken bone-in, cut into parts, skin on

Instructions

    Cup of Yum
  1. Combine all ingredients, except chicken, in a blender and blend until smooth.
  2. Place chicken in a shallow bowl or baking dish and cover with marinade, pushing some under the skin. Cover and refrigerate for a few hours to overnight (longer is better).
  3. Prepare a charcoal fire and grill until chicken is no longer pink in the middle (reaching an internal temperature of 165 degrees F), flipping once (about 12-15 minutes per side). See notes for more grilling options. 

Notes

  • Nutrition Facts Jason's Jerk Chicken Amount Per Serving Calories 572 Calories from Fat 378 % Daily Value* Fat 42g65%Saturated Fat 10g63%Cholesterol 143mg48%Sodium 1011mg44%Potassium 530mg15%Carbohydrates 10g3%Fiber 2g8%Sugar 4g4%Protein 37g74% Vitamin A 475IU10%Vitamin C 29.7mg36%Calcium 72mg7%Iron 2.7mg15% * Percent Daily Values are based on a 2000 calorie diet.
  • Calories 572
  • Calories from Fat 378
  • % Daily Value*
  • Fat 42g
  • 65%
  • Saturated Fat 10g
  • 63%
  • Cholesterol 143mg
  • 48%
  • Sodium 1011mg
  • 44%
  • Potassium 530mg
  • 15%
  • Carbohydrates 10g
  • 3%
  • Fiber 2g
  • 8%
  • Sugar 4g
  • 4%
  • Protein 37g
  • 74%
  • Vitamin A 475IU
  • 10%
  • Vitamin C 29.7mg
  • 36%
  • Calcium 72mg
  • 7%
  • Iron 2.7mg
  • 15%
  • Be very careful handling hot peppers and the marinade. I highly recommend using rubber or latex gloves. Do not touch your eyes after handling peppers.
  • Scotch Bonnet peppers are the traditional Caribbean pepper used for jerk chicken but are not common in US stores. The habanero is a cousin and tastes very similar, which is why I have called for it in this recipe. If you cannot find either type of pepper you could substitute other hot peppers, but the flavor will not be the same.
  • Feel free to use whatever cuts of chicken you want, but we prefer a mix of white and dark meat with skin on.
  • The best flavor will come from slow cooking (low temperature, more time) over charcoal or smoking with wood, however I think you'll still be happy with this marinade even if you use a gas grill!
  • We recommend organic ingredients when feasible.