The Best Jamaican Jerk Chicken

The Best Jamaican Jerk Chicken

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Jim Frigyes


The best jerk recipe you have ever tasted. This chicken is fragrant, fiery hot and smoky all at once. What puts this recipe above all others, is the addition of the Chinese Five-Spice. For the best results, let the chicken marinate overnight, so the seasoning has time to thoroughly penetrate the meat.


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30 Min
40 Min


  • 1 medium
    onion, coursely chopped
  • 3 medium
    scallions, chopped
  • 2
    scotch bonnet chiles, chopped
  • 5
    garlic cloves, chopped
  • 1 Tbsp
    five-spice powder
  • 1 Tbsp
    allspice berries, coarsely ground
  • 1 Tbsp
    pepper, coarsely ground
  • 1 tsp
    dried thyme, crumbled
  • 1
    chipotle pepper, in adobo sauce
  • 1 Tbsp
    liquid smoke
  • 3 Tbsp
    brown sugar (more or less to your taste)
  • 1 tsp
  • 1/2 c
    soy sauce
  • 1 Tbsp
    vegetable oil
  • Two, 4 lb
    chickens, quartered

How to Make The Best Jamaican Jerk Chicken


  1. In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, salt, chipotle pepper, liquid smoke, and brown sugar; process to a paste. With the machine still on, add the soy sauce and oil in a steady stream.
  2. Add the chicken to large zip-lock bags and then equally pour the marinade over the chicken. Close the bags and massage the marinade into the chicken, being sure to cover all the chicken in the bag. Place in the refrigeraor and refrigerate overnight.
  3. Bring the chicken to room temperature before proceeding.
    Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through 35 to 40 minutes. (Cover the grill for a smokier flavor.) Once cooked, transfer chicken to a platter and serve. (Chicken can be roasted in the oven if desired.)

Printable Recipe Card

About The Best Jamaican Jerk Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Caribbean
Dietary Needs: Low Fat Dairy Free Low Carb Keto

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