Jamaican Jerk Chicken

  • Yield: 8 servings


2-- cut up chickens
1-1/2cup Jerk Marinade
Jerk Marinade
1-- onion, finely chopped
1/2cup finely chopped scallions
2teaspoons fresh thyme leaves
1teaspoon salt
2teaspoons sugar
1teaspoon ground pimento (allspice)
1/2teaspoon ground nutmeg
1/2teaspoon ground cinnamon
1-- hot pepper, finely ground
1teaspoon ground black pepper
3tablespoons soy sauce
1tablespoon cooking oil
1tablespoon cider or white vinegar



  1. Rub the chicken with Jerk Marinade and place in refrigerator for at least 4 hours.  Arrange chicken on prepared grill*, skin side down.  Baste frequently** and turn chicken about every 10 minutes.  Over a slow fire (which is preferred), the chicken will cook in approximately 1-1/2 hours.  Over a hotter grill, it will take about 40 minutes.  Chicken is done when the flesh feels firm and juices run clear when pricked with a fork.  Makes 8 Servings.
  2. Jerk Marinade:Mix together all ingredients in blender or food processor, processing to combine well.  Makes about 1-1/2 cups.
* For authentic Jamaican flavor, allspice (pimento) wood is added to the coals.  Apple wood or hickory may be substituted.  Coals should be white when chicken is placed on grill
** The National Chicken Council recommends dividing the marinade, using a portion for marinating chicken and reserving a portion for basting.