Recipe courtesy of David Rosengarten

Jerk Chicken

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  • Total: 1 day 45 min
  • Prep: 1 day 15 min
  • Cook: 30 min
  • Yield: 8 servings
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1 cup vegetable oil

2 small onions, coarsely chopped

3 scallions, coarsely chopped

2 green scotch bonnet peppers

1 tablespoon grated ginger

2 tablespoons coarsely chopped garlic

1 tablespoon fresh thyme leaves

2 tablespoons red wine vinegar

1 tablespoon brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

1/4 teaspoon ground cloves

1 1/2 teaspoons ground allspice

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 teaspoons lime juice

2 tablespoons Meyer's rum

1 tablespoon tamarind concentrate

2 whole chickens, each 3 to 4 pounds

4 tablespoons olive oil


  1. Add marinade ingredients to food processor and puree until almost smooth.
  2. Pierce the chicken with the tip of a knife to make many tiny holes. Rub marinade into chicken and refrigerate 24 to 48 hours, depending on desired intensity.
  3. When ready to cook, prepare a slow and smokey charcoal fire. Remove chicken from marinade. Transfer the marinade to a small saucepan. Brush chicken with oil and grill over low heat until done, about 30 minutes.