Recipe courtesy of Gregory Jolliff

Callaloo's Jerk Chicken

  • Level: Easy
  • Yield: 8 to 10 servings
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5 bunches whole scallions, finely chopped

3 large cloves garlic, minced

3 Scotch bonnet peppers, seeded and minced

2 sprigs fresh thyme

1/4 cup ground allspice (dry pimento berries)

2 tablespoons freshly ground black pepper

1 1/4 tablespoons salt

1 cup water

5 pounds chicken thighs or 2 whole chickens cut into quarters (dark meat tastes better)


  1. Combine the ingredients (except the water and chicken) in a large bowl. Then add the water to create a paste. You should then add the chicken and let it marinate, at least 1 hour or ideally 24 hours in the refrigerator. You can grill or bake the chicken; ideally you mark the chicken on the grill, and then finish it off in the oven.

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