Jamaican Jerk Chicken

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I have never been to Jamaica. However I love reggae music, I love the beach and there is absolutely nothing wrong with some deliciously spicy jamaican rum. And don’t get me started on their food.

Too late.

I LOVE Jamaican food! Beef patties, curried goat, fried plantain and breadfruit and jerk ANYTHING! And yes of course we love Jamaican drinks too. Who doesn’t?

We are serious chili heads and love a good dose of spice and heat in our dishes. It wakes you up, makes you happy and it also cools you down on hot summer days (please hurry up and visit oh hot summer days!)

So if you can’t get to the islands (like us) and are itching to get away (again like us) and the closest body of water is the puddle in your front yard from the rain (sigh…) let this spicy dish take at least your taste buds and senses to where you long to be.

On an island, with a balmy breeze blowing, a boat drink in your hand, steel drums playing in the distance and some juicy aromatic Jamaican Jerk Chicken being grilled up within smelling distance.

You deserve it.

Jamaican Jerk Chicken

Jamaican Jerk Chicken



  • 1/4 cup fresh lime juice
  • 1/4 cup vinegar
  • 1/4 cup olive oil
  • 2 tablespoons Jamaican rum
  • 1 teaspoon thyme
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon cloves
  • 4-6 cloves of garlic
  • 1 onion chopped
  • 1 1″ piece of ginger, diced
  • 1 fresh habanero
  • 1 dried ghost pepper
  • 4 chicken legs and 4 chicken thighs, poked with a few holes


Take all of the ingredients except the chicken and spin in a food processor or blender till pureed.

Put in the chicken in a large zipper bag and pour the marinade over. Push out the air and seal. Place bag in bowl to avoid accidental drips and spills and let sit in the refrigerator overnight.

The next day 30 minutes prior to grilling remove chicken from bag and let let sit.

Fire up your grill and cook the chicken over medium heat for about 45 minutes (or roast in a 375° degree oven for the same time) or until an internal temperature of 165°. Juices will run clear when the chicken is done.

Serve with your favorite sides and a nice cold Red Stripe Bold Beer.


Jamaican Jerk Chicken


*This jerk marinade works great with pork loin too. Just cube it up into 2″ pieces and poke some additional holes in the meat to allow the marinade to really sink in.


Meet Jeff & Heather. The dysfunctional duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer. From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. When they aren't feeding their friends they are geeks of the computer kind. They share their home with Bacon the lovebird, the insane kitten duo of Voodoo & Hops, and a motley bunch of friends who won't stop drinking all their good beer. They know what's important. Love. Food. Beer.
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