Jamaican jerk chicken


Make extra marinade and reserve part, before adding the chicken, then heat and serve on the side, for dipping.


2 T allspice (ground)
1 T thyme (dried)
3 T cayenne pepper (or to taste)
3 t pepper (black pepper, freshly ground)
1 1⁄2 t sage (ground)
1 1⁄2 t nutmeg (ground)
1 1⁄2 t cinnamon (ground)
2 T salt
2 T garlic (garlic powder)
1 T sugar
1⁄4 c olive oil
1⁄4 c soy sauce
3⁄4 c vinegar (white wine vinegar)
1⁄2 c orange juice
1 lime (juice only)
1 chili pepper (Scotch bonnet pepper, seeded and finely chopped)
1 c onion (white onion, chopped)
3 scallion (finely chopped)
4 pce chicken (chicken breasts, about 6-8 oz each, trimmed of fat)


  1. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar.
  2. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and green onions and mix well.
  3. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.
  4. Preheat an outdoor grill.
  5. Remove the chicken pieces from the marinade and grill for 6 minutes on each side or until fully cooked.
  6. While grilling, baste with the marinade.


This recipe has the hot authentic flavor you would find in Jamaica. For those who prefer a milder taste, halve the amount of spices.

4 servings
Preparation time
Cooking time
Total time
5 minutes

jerk chicken