Jerk Chicken

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  • Level: Easy
  • Total: 4 hr 55 min
  • Prep: 10 min
  • Inactive: 4 hr
  • Cook: 45 min
  • Yield: 5 to 7 servings
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2 teaspoons ground allspice

1/2 teaspoon ground nutmeg

1 teaspoon salt

2 teaspoons dried thyme

1 teaspoon ground ginger

1 tablespoon brown sugar

1 1/2 teaspoons ground black pepper

2 tablespoons vegetable oil

2 cups chopped onions

5 cloves garlic

2 habanero peppers

1 (5-pound) chicken, skin on, cut into 10 pieces

1 cup lime juice


  1. Combine all ingredients except the chicken and lime juice in a food processor and puree until pretty smooth. Place the chicken and lime juice in a mixing bowl and pour about half of the jerk sauce over it, tossing the chicken around to coat it well. Place in a container and pour the remaining sauce on top of chicken. Cover and refrigerate for at least 4 hours or overnight.
  2. Preheat oven to 350 degrees F.
  3. Remove the chicken pieces from the jerk marinade and place them, skin side up, on a rimmed baking sheet or dish. Bake in the oven for 45 to 55 minutes until cooked through and the juices run clear when pierced with a fork.