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Home » Recipes

Jason's Jerk Chicken Recipe

We went on a cruise for spring break this year (as I mentioned), and one of our stops was Jamaica! I had not been to Jamaica since college, and it was EXACTLY how I remembered it. A chill, tropical vibe with the people doing their best to sell you something, LOL. We bought hair braids, coconut water, sugar cane snacks, and a smoothie (made with fresh tropical fruits and some of that abundant coconut water)!

Coconut Water and Other Snacks in Jamaica 100 Days of Real Food

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This time though we were also lucky enough to chow down on some jerk chicken. It was so good that when we were done eating, we literally ordered two more plates and split them among the four of us. Only on rare occasions do we ever order "seconds" at a restaurant!

Chef removing Jerk Chicken from grill in Jamaica on 100 Days of Real Food

So of course we came home and my husband just had to try making some jerk chicken himself. He is the grill master at our house, and today I'm sharing the recipe he came up with for us! YUM :)

Jerk Chicken on 100 Days of Real Food
Jerk Chicken in Jamaica on 100 Days of Real Food

Jason's Jerk Chicken

This tasty tropical recipe for jerk chicken was inspired by a recent family vacation that included a stop in Jamaica. Try it with your family tonight!
5 Average
Prep Time: 20 minutes mins
Grilling Time: 25 minutes mins
Total Time: 45 minutes mins
Course: Dinner
Cuisine: Jamaican
Method: Freezer Friendly
Diet: Dairy Free, Egg Free, Gluten Free, Peanut/Tree Nut-Free
Print Recipe
Servings: 4 people
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Ingredients
  

  • ½ yellow onion (roughly chopped)
  • 4 scallions (white and green parts)
  • 2 habanero peppers (seeds and stems removed)
  • 3 cloves garlic (minced)
  • 1 tablespoon fresh ginger (minced)
  • 2 teaspoons allspice (ground)
  • 1 ½ teaspoons pepper
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons thyme (dried)
  • ¼ cup olive oil
  • ¼ cup apple cider vinegar
  • 1 orange (juiced)
  • 1 lime (juiced)
  • 3 ½ pounds chicken (bone-in, cut into parts, skin on)

Instructions
 

  • Combine all ingredients, except chicken, in a blender and blend until smooth.
  • Place chicken in a shallow bowl or baking dish and cover with marinade, pushing some under the skin. Cover and refrigerate for a few hours to overnight (longer is better).
  • Prepare a charcoal fire and grill until chicken is no longer pink in the middle (reaching an internal temperature of 165 degrees F), flipping once (about 12-15 minutes per side). See notes for more grilling options. 

Notes

  1. Be very careful handling hot peppers and the marinade. I highly recommend using rubber or latex gloves. Do not touch your eyes after handling peppers.
  2. Scotch Bonnet peppers are the traditional Caribbean pepper used for jerk chicken but are not common in US stores. The habanero is a cousin and tastes very similar, which is why I have called for it in this recipe. If you cannot find either type of pepper you could substitute other hot peppers, but the flavor will not be the same.
  3. Feel free to use whatever cuts of chicken you want, but we prefer a mix of white and dark meat with skin on.
  4. The best flavor will come from slow cooking (low temperature, more time) over charcoal or smoking with wood, however I think you'll still be happy with this marinade even if you use a gas grill!
  5. We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Jason's Jerk Chicken
Amount Per Serving
Calories 572 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 10g63%
Cholesterol 143mg48%
Sodium 1011mg44%
Potassium 530mg15%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 4g4%
Protein 37g74%
Vitamin A 475IU10%
Vitamin C 29.7mg36%
Calcium 72mg7%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.
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Jerk Chicken cooking on charcoal grill on 100 Days of Real Food

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About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Heidi McLeod says

    July 31, 2022 at 1:39 pm

    Sounds delicious. Would the recipe still work if I left the peppers out or is there a sub to make it kid friendly?

    Reply
    • 100 Days Admin says

      August 01, 2022 at 9:50 am

      The peppers are part of what makes this Jerk Chicken. You could try it without and in order to get a milder taste, although we haven't tried it. If you do, let us know how it turns out. - Nicole

      Reply
  2. Adarsh says

    July 05, 2018 at 2:24 am

    5 stars
    Good Recipe..!!! Thank You

    Reply
  3. Jess says

    May 03, 2018 at 11:25 am

    just to clarify... use just the juice of one lime/orange. Discard the peal yes?

    Reply
    • Amy Taylor (comment moderator) says

      May 14, 2018 at 9:01 am

      Yes, you are using the juice only.

      Reply
      • Claire M. says

        June 01, 2018 at 10:57 pm

        Hi,

        Do I find nutritional value for these recipes?

        Thank you :-)

      • Amy Taylor (comment moderator) says

        June 19, 2018 at 4:09 pm

        Hi there. We do not provide those details. This post helps explain why: https://www.100daysofrealfood.com/healthy-eating-defined/.

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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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