Jerk Chicken

Total Time:
3 hr 30 min
30 min
3 hr

Yield: 4 servings

  • 1/2 nutmeg seed
  • 1 cinnamon stick
  • 1 tablespoon coriander seeds
  • 1 teaspoon whole cloves
  • 6 allspice (pimento) seeds
  • 1 teaspoon black peppercorns
  • 1 bunch scallions, chopped
  • 1 large onion, roughly chop
  • 2 to 3 Scotch bonnet peppers
  • 10 sprigs thyme, leaves picked
  • 10 garlic cloves
  • 1/2 cup fresh lime juice or white vinegar
  • 1 cup soy sauce
  • 1/2 cup turbinado sugar
  • 1 whole chicken, cut into 8 pieces
  • Salt
  • In a saute pan, dry toast nutmeg, cinnamon, coriander seeds, cloves, allspice, and black peppercorns. Grind into a powder.

  • In a food processor, puree scallions, large onion, Scotch bonnets, thyme leaves and garlic cloves. Add the ground spice mixture to the pureed vegetables. Add 1/2-cup lime juice, soy sauce, and raw sugar. Blend all ingredients well, this is the jerk marinade.

  • Score chicken and season with salt. Spoon desired amount of jerk marinade over chicken and rub into scores. Marinate refrigerated for 2 hours to overnight.

  • Preheat the oven to 350 degrees.

  • Bake for 35 minutes in 350-degree F oven. Remove from the oven and finish on the grill.

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    Jerk Chicken

    Recipe courtesy of Ree Drummond