Jay's Jerk Chicken

Jay's Jerk Chicken


"This is one of my nephew's favorite grilled recipes. Jerk means Jamaican barbecue. This well rounded flavor of sweet, hot, herbal and spicy chicken can be served with rice, beans or pasta. Or just make a chicken sandwich out of it! I also add garlic and a kiwi to the marinade."

Ingredients 4 h 45 m {{adjustedServings}} servings 385 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 39.2 g
  • 78%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 2798 mg
  • 112%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds.
  2. Place the chicken in a medium bowl, and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight.
  3. Preheat grill for high heat.
  4. Lightly oil grill grate. Cook chicken on the prepared grill 6 to 8 minutes, until juices run clear.
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  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews 476

  1. 671 Ratings


We visit Jamaica once a year, but that isn't enough to get our fill of the awesome jerk chicken we eat in Negril. I found this recipe and decided to try it based on the reviews. I used Habenero pepper instead of the jalapeno, dried Thyme instead of fresh (1/2 recipe calls for since it was dry), added about six cloves of garlic, and one kiwi. It is very much like the chicken at DeBuss in Negril, but not as spicy. We then used the leftover mix (you'll have tons leftover you can freeze for later) on some Halibut that remained frozen, then defrosted for three days in the fridge. The flavor was very different on the Halibut; not nearly as spicy and more of an Oriental flavor (probably the soy sauce really sinking in the fish), but yummy still -just in a different way. This is a very easy rub to prepare, and it worked great under the broiler and on the grill.


I cannot reiterate enough. This is the most delicious chicken I have ever tasted. If you use habanero peppers instead of jalapeƱos, it's ridiculously hot. What I do is I cook it in the Oven On broil on HI heat. Turning each chicken when done on one side and consistently keep the sauce on top of the chicken. Then I cook brown rice, and use the left over sauce on the rice. IT IS AMAZING.


Wow!! Awesome! If I could only quote my husband and my guests...."unbelievable", "awesome", "sooo tender", "great kick to it", etc. I marinated boneless breasts for about 6 hours. I did make a couple of changes...added 3 cloves crushed garlic, two or three tablespoons lemon juice, a good dash of black pepper, used dried thyme, and reduced to 3 green onions. I used Wildtree Herb's* Roasted Garlic Grapeseed Oil instead of Veg. Oil. Next time, I'll add more jalepenos I think. I can't wait to make it again! *I'm a big fan of Wildtree Herbs' products...no preservatives, MSG or questionable ingredients. I don't know where they're available around the country, but their website is www.wildtreeherbs.com