Jamaican Jerk Chicken

Raven Higheagle


It is said that Jerk Chicken originates from the time the Maroons brought African techniques for cooking meat to Jamaica, which were then combined with native island seasoning and ingredients. The word "Jerk" may have its roots in "charqui," a Spanish word for dry meat, or it may derive from "jerking," or poking holes in the meat to hold spices before cooking.

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Serves 10 to 12
24 Hr 15 Min
45 Min


2 large
whole chickens or chicken pieces (6 pounds or mor total)
jerk sauce
lemon or lime juice


1Clean, skin, and cut chicken in medium pieces, then wash with lime or lemon juice.
2Rub the chicken with the Jerk seasoning.
3Be sure to rub under skin and in cavities.
4Marinate overnight.
5Grill at lowest possible setting over a low fire until done.
6Pimento (all spice) branches (this is what is used in Jamaica) mixed with charcoal is best. If not try to use an aromatic wood in the barbecue grill to enhance the flavor.
7Chop meat into pieces, and serve traditionally with hard-dough bread.

About Jamaican Jerk Chicken

Course/Dish: Chicken, Marinades
Main Ingredient: Chicken
Regional Style: Caribbean
Other Tags: Healthy, Heirloom