Chicken Member's Recipe Street Food

Juicy Jerk Chicken Made Easy

Jerk chicken’s origins stem back to Jamaica where some believe that the Maroons developed it after escaping into the wild. Others claim that the Amerindians mingled with them and developed the dish. Whomever developed the dish cooked it over wood burning fires and made it using various methods. Even to this day, the methods vary. One thing that does hold true, however, is that jerk chicken is incredibly delicious and unique in its methodology.

It is made with pork or chicken – most often then not, chicken. An extraordinary mixture of spices, such as nutmeg, cinnamon, all spice, etc. are used to concoct the dish. Initially, this mixture of spices seems very odd, but when they are combined create a unique and delicious flavour. When I first made the dish, I simply could not believe how nicely they blend together.

A variety of chicken parts can be used, but I often use bone-in and skin-on legs and thighs. These parts seem to add even more zest to the outcome of the dish. As always, you can alter the parts and spices according to your liking. I would not encourage you to stray too far, however.

You can serve the dish up with some rice which always makes a welcomed addition.

Serve this jerk chicken up at any kind of social gathering and I guarantee you it will be a hit.

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Juicy Jerk Chicken
Recipe Type: Main
Cuisine: Jamaican
Author: David Hood
Prep time:
Cook time:
Total time:
Serves: 10
  • Spices:
  • 1/2 tsp of nutmeg
  • 1/2 tsp of cinnamon
  • 1 tsp of all spice
  • 1 tsp of dried thyme
  • 1/2 tsp of cayenne pepper
  • 1/2 tsp of salt
  • 1/2 tsp of ground black pepper
  • 10 chicken parts – I use legs and thighs
  • 1 small red onion, chopped
  • 1 1/2 inch piece of ginger, sliced and chopped
  • 4 large cloves of garlic
  • 1 1/2 tbsp of brown sugar
  • 1/3 cup or juice of squeezed lime
  • 1/4 cup of soy sauce
  1. Add all of the spices to a food processor and pulse until smooth.
  2. Place the chicken parts in a bowl, pour the sauce over it, and message it into the meat.
  3. Cover the bowl with cling wrap and allow it to marinate, in the fridge, for about three hours.
  4. Overnight marination is the best though.
  5. Preheat your oven to 375 degrees F or 195 degrees C.
  6. Line a baking sheet with aluminum foil and spray it with baking spray. Place the chicken on with some space between each piece.
  7. Bake for 40 to 45 minutes.
  8. Turn the oven up to broil and allow it to bake for an additional 3 to 5 minutes.
  9. Garnish with some chopped green onions and lime wedges.
  10. Serve and enjoy your jerk chicken.


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