Jamaican Jerk Chicken

It’s my SIL’s 18th birthday today so I asked her what she’d like me to make for her birthday dinner. This was one of her requests, and to be honest I wasn’t crazy about it. I have never eaten this let alone tried to make it before. I have heard of this style of preparing chicken but I had no idea how many seasonings were required. I’m just glad that I have a well stocked spice cabinet! It’s weird because I had all but two ingredients on hand for this marinade – it’s like she knew I have all the stuff this dinner. Well, whether she did or not, I’m glad she chose it. It’s always a good thing to try new types of cuisine with interesting flavor combinations. The scotch bonnet is a mean pepper! I was grating it over the marinating chicken and the fumes made me choke, so I thought it best to use about one third of it.

This dinner was a success! We all enjoyed the unique flavor of the chicken, and it wasn’t too spicy. Next time I will use the whole pepper instead and maybe use dark meat next time. Oh, and I tried this sauce (I made half a batch) that was recommended to me. She said it helped to cool down the chicken, which was something I worried about once I added the scotch bonnet. I had everything for this recipe too, except the cucumber but I don’t think it would have made a huge difference. The sauce had good flavor and paired well with the flavors of the chicken. If I make this again, I will be sure to update this post with the changes I plan on making. Thanks for reading, enjoy!

Jamaican Jerk Chicken – adapted from Carribean Choice

  • 1 tbs. Ground allspice
  • 1 tbs. Dried thyme
  • 1 1/2 tsp. Cayenne pepper
  • 1 1/2 tsp. Freshly ground black pepper
  • 1 1/2 tsp. Ground sage
  • 3/4 tsp. Ground nutmeg
  • 3/4 tsp. Ground cinnamon
  • 2 tbs. Salt
  • 2 tbs. Garlic powder
  • 1 tbs. Sugar
  • 1/4 cup Olive oil
  • 1/4 cup Soy sauce
  • 3/4 cup White vinegar
  • 1/2 cup Orange juice
  • Juice of 1 lime
  • 1 Scotch bonnet pepper, seeded and finely chopped
  • 1 cup Chopped white onion
  • 3 Green onions, finely chopped
  • 4 Chicken breasts (6 to 8 oz)trimmed of fat
Directions –
In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. 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. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade.


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