Jerk chicken is hands down one of my favorite recipes…it’s bursting with incredible flavor and is surprisingly easy to make.
Every summer I join my family at my aunt and uncle’s cottage in beautiful Muskoka. We all take turns making dinner, and every year my family requests that I make this jerk chicken recipe. It really is the best jerk chicken ever!
You’re probably thinking, “why don’t I just buy a bottle of ready made jerk sauce and get more time in the sun?” Have you ever looked at the Nutrition Facts on a bottle of jerk sauce? I did for you. Just 2 tablespoons has 920 mg of sodium. Say what?!!
Salt bomb city. Make your own and you control what goes into it – fresh, high quality ingredients and minimal salt.
If you’re serving this to kids or anyone who doesn’t like spicy food (I’m looking at you, Grandma) you can leave out the scotch bonnet pepper from the marinade. Just reserve some of the marinade and blend in the scotch bonnet to make a jerk sauce that people can add to their chicken if they like it hot. Using the 1/2 scotch bonnet will lead to a medium spiciness level. Bump it up more if you dare!
I love that there’s minimal slicing and dicing involved, so I can double or even triple the recipe for the 12+ hungry people coming in from a day of swimming, water skiing, kayaking and sunbathing (yes, that takes energy…)
If you aren’t cooking for a crowd, not to worry. You can easily freeze leftover chicken and use to top salads. If you’re getting bored of bland chicken, this recipe will shake things up for you!
As an added bonus, any leftover marinade makes a fantastic salad dressing! Stir in some Greek yogurt or coconut milk to help soothe the heat and make a creamy dressing you’ll love.
This recipe is delicious on the barbecue or you can do it in the oven. Instructions for both methods are below.
Serve with grilled or roasted zucchini, bell peppers and eggplant. It’s also super tasty with some plantains or brown rice. Yum!
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| Servings | Prep Time |
| 8 | 10 minutes |
| Cook Time |
| 40 minutes |
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- 8 boneless, skinless chicken breasts (you can use thighs too. I like to do a mix of both)
- 3 tbsp fresh thyme
- 6 limes juiced
- 6 garlic cloves
- 8 Green onions
- 3 tbsp Jamaican allspice
- 1 tsp cinammon
- Salt and pepper to taste
- 1/2 scotch bonnet pepper seeded (optional)
- Note: depending on your crowd, (if not everyone likes it spicy), I like to make the marinade without the scotch bonnet pepper and pour over the chicken. I'll reserve some of the marinade and blend in the scotch bonnet to make a spicy sauce people can add if they want.
- Place the chicken in a non-reactive dish (glass or ceramic). Put all of the other ingredients in a food processor or good blender and puree.
- Pour 3/4 of the marinade over the chicken and marinate for 2 hours or more. Set aside the remaining 1/4 to use as a sauce (or as the base for an amazing salad dressing for leftovers!)
- To barbecue: set your grill to medium high. Cook the chicken for about 15 minutes/side (or until you reach safe internal temperature of 165 degrees F).
- To cook in the oven: Preheat your oven to 375 degrees F. Put the chicken in a foil-lined roasting pan and cook for about 1 hour or until the chicken reaches 165 degrees F inside.
- Serve with grilled zucchini, bell peppers and eggplant, plantains or brown rice. Yum!
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