Jerk Chicken

Healthy, Authentic Jerk Chicken

Issue 2, 2017

Jerk Marinade

Process or blend together the following basic jerk ingredients:
This marinade stores well in a tightly sealed jar, in the fridge, for  at least a month. Recipe makes about 1 1/2 cups thick seasoning.

  • 3 or 4 Scotch bonnet hot peppers (de-seeded or not) With seeds it will be extra hot and authentic. (You can make it from wussy to badass).
  • 6 - 8 stalks escallion (about 2 cups chopped)
  • 1 small onion, chopped
  • 6  cloves garlic,
  • 2 tbsp. grated ginger (optional)
  • 2 tbsp. fresh thyme leaves, chopped
  • 2 tbsp. ground pimento (allspice),
  • 1 tbsp. ground cinnamon
  • 1 tsp ground black pepper
  • 3/4 tsp. grated nutmeg,
  • 1+ tbsp. oil,
  • 3 tbsp vinegar
  • 1 tbsp honey
  • 1- 2  tsp salt (I used one, but it could take more)

Add a little water (depending on the consistency and potency you want)


1. Put all the ingredients in a processor or blender. Use about 1/2 cup for a whole chicken or one tablespoon per piece. 


  1. Wash chicken in lime juice, salt or vinegar to prepare. Cut away all visible fat but leave on the skin.
  2. The easiest way to avoid getting the fiery spice on your hands is to put the chicken in a Ziplock bag, add about 1/2 cup seasoning and massage. Use about 1 tbsp. of seasoning (per serving) to thoroughly coat. (Commercial blends are much more intense so use less).
  3. Rest it in the fridge for 2 days or overnight (minimum).
  4. Brush off excess seasoning. Place chicken, skin up, on a lightly-oiled baking sheet (sprayed) to cook in a 350 degree F pre-heated oven. Once browned, cover with foil and lower heat to 325 degrees F. 
  5. Cook until juices run clear — about 1 hour for half a chicken, 45-50 mins.  for smaller pieces.  If using a BBQ grill, turn every 15 mins.
    By all means, use pimento wood or other sweet wood to impart the traditional smoky flavour.

-By Virginia Burke

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