- Meat and poultry
- Popular chicken
- Jerk chicken
This jerk chicken recipe takes inspiration from the classic, then makes a few additions to the marinade for a mouth-watering result. Great served with a saffron rice.
95 people made this
- 75ml olive oil
- 3 tablespoons distilled vinegar
- 1 1/2 tablespoons lime juice
- 1 tablespoon caster sugar
- 1 teaspoon dried thyme leaves
- 3/4 teaspoon ground allspice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/3 teaspoon ground cayenne pepper
- 1 Scotch bonnet chilli, minced
- 4 tablespoons minced spring onions
- 2 cloves garlic, minced
- 4 skinless chicken breast fillets
MethodPrep:15min ›Cook:16min ›Extra time:1day marinating › Ready in:1day31min
- In a large dish, mix the olive oil, vinegar, lime juice, sugar, thyme, allspice, cinnamon, salt and cayenne pepper. Stir in the Scotch bonnet chilli, spring onions and garlic. Pierce chicken on all sides with a fork, and place in the dish. Cover, and marinate up to 24 hours in the refrigerator, turning occasionally.
- Preheat the barbecue for high heat.
- Lightly oil barbecue cooking grate. Discard marinade and barbecue chicken 8 minutes on each side, or until juices run clear.
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
Reviews & ratingsAverage global rating:(92)
Reviews in English (63)
GREAT flavors. I didn't have a chili pepper, so I used some hot chili powder instead. I used 1 T oil instead of 1/3 cup since I wasn't putting it on the grill, and I'm working off those Christmas pounds. I cubed the chicken and seared it in a nonstick pan with Pam. I served it on top of grilled sweet onions, red and yellow peppers and fresh tomatoes. With some brown rice on the side, it was pretty ANd tasty AND healthy. My husband, who prefers not to experiment, even liked it. I only have one regret: that I didn't take a picture to post because it was so pretty.-07 Jan 2008
by Scott Simmons
Delicious. But I made a mistake. I shut the lid to my charcoal grill. I didn't grill the chicken, but I smoked it. The smoke overwhelmed all of the other flavors imparted by the marinade. But the instructions were impeccable, and the chicken was moist. For lunch, I reheated it in the microwave in the defrost setting, turning over a few times through. It maintained the moisture and the flavor of the chicken.-11 Apr 2008
Had to impress the in laws- some pretty picky eaters- and this recipe did the trick! Very flavorful, not too spicy and a crowd pleaser. Even my kids liked it. Worked well in the oven. 350 degrees for 1 hour. Thanks for a great recipe Beth!-07 Oct 2006