“Jamaican Jerk Chicken”

This summer, you’re probably planning on grilling out with the family and you intend to bring the usual picnic staples: hamburgers, hot dogs, and BBQ chicken. Instead of just a BBQ chicken with regular old bottled BBQ sauce, change things up with Jamaican jerk chicken. If you love spicy food, you’ll love these chicken thighs marinated in a hot spice mixture flavored with habaneros peppers, allspice, and other spices. Habanero peppers are much hotter than your average jalepeno, but don’t be too shy with them or substitute for a different milder pepper because they have a great smokey flavor and aroma that’s key to this dish.

Jamaican Jerk Chicken


For the marinade

1-2 habanero peppers (for a scorching hot, use 3 peppers
1 medium onion
2 tsp. cloves
1 Tbs. allspice
1 Tbs. dried thyme
2 inch piece of peeled, fresh ginger
1 Tbs. ground cinnamon
3 Tbs. brown sugar
3 Tbs. soy sauce
1 small bunch of cilantro
Juice from 1 lime
4 garlic cloves, peeled
1 pound of chicken thighs and legs


1. In a food processor, process all the ingredients until it forms a very wet paste. Combine with the chicken and marinate in the fridge for several hours and up to 24 hours for best results.

2. Preheat the oven to 400 degrees. Discard the excess marinade and place chicken on a prepared baking sheet. Bake until the chicken is cooked through and juices run clear, about 45 minutes. Serve with a side of rice and vegetables.


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