Lisa's Jerk Chicken

Lisa's Jerk Chicken

lisa 0

"Got this on trip to Jamaica, it's the best jerk chicken I've eaten."


8 h 55 m servings 433 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 433 kcal
  • 22%
  • Fat:
  • 23 g
  • 35%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 36.8 g
  • 74%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 2734 mg
  • 109%

Based on a 2,000 calorie diet

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  • Prep

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  1. Pour orange juice, vinegar, olive oil, soy sauce, and lime juice into a blender; add onions, Scotch bonnet chiles, garlic, sugar, thyme, allspice, salt, black pepper, cinnamon, nutmeg, and ginger. Pulse several times to mix ingredients, then blend until jerk marinade is pureed.
  2. Set 1/2 cup marinade aside in a small bowl and refrigerate. Place chicken breasts into a large nonreactive bowl and pour remaining jerk sauce over chicken; stir to coat. Refrigerate chicken in marinade 8 hours to overnight.
  3. Preheat grill for medium-low heat and lightly oil the grate.
  4. Remove chicken from marinade, discarding used marinade. Cook chicken on the preheated grill until meat is no longer pink inside, the skin is browned, and an instant-read meat thermometer inserted into the thickest part of a breast, not touching bone, reads at least 160 degrees F (70 degrees C), about 30 minutes. Baste chicken with reserved 1/2 cup of marinade as it cooks, turning chicken occasionally.


  • Cook's Notes:
  • Don't be fooled by all the ingredients, it's very quick and easy to prepare and well worth it. I marinate the chicken for 2 days to get more flavor and have substituted pork instead of chicken. I serve it with black beans and rice and a cold beer. Hope you enjoy.
  • You could also bake in oven 30 minutes one side and 30 minutes the other side at 400 degrees F (205 degrees C).
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Your rating



  1. 13 Ratings


Amazing flavor - just the right mix of sweet and spicy. I used serrano peppers since I couldn't find scotch bonnets. Also used 2 onions instead of 3. Marinated 3 pounds of thighs for 2 days an...


This was good. I made it with boneless, skinless chicken breasts, marinated it overnight and grilled it on a grill pan on top of the stove, I left out the peppers. It had a good flavor but I ...

Oh my, what can I say? This was superb, fantastic. The flavor was wonderful. The next time I make this I will double the chicken. My husband and I cleaned our plates of one whole chicken. The ar...

This is a great recipe, I grilled chicken thighs, then cut the meat off the bone and served over rice. My neighbor liked it so much she sent over chicken for me to "jerk"!!

Amazing flavor! I subbed yogurt for the olive oil because I was using thighs instead of breasts. Makes a ton of marinade, half the recipe is plenty for 3 lbs of meat. I boiled off the marinad...

Great recipe! Based on other reviews, I used skin-on, bone-in thigh meat which turned out moist and full of flavor. Marinated for ~24 hours. Baking in the oven with pyrex (we don't have a grill)...

It was really bland! It made a ton of marinade and I froze half, so I may try it with boneless chicken breasts and marinate for longer. I did about 10 hours and you could hardly taste the flavor...

Absolutely the closest Ive found to a family friends recipe I used to love. Thank you!