Jamaican Jerk Chicken

    1 hour 25 mins

    A spicy blend of herbs, vinegar and chilli make this delicious Jamaican-inspired chicken.

    397 people made this

    Serves: 4 

    • 1/2 small onion, finely chopped
    • 2 tablespoons soft dark brown sugar
    • 3 tablespoons soya sauce
    • 3 tablespoons red wine vinegar
    • small handful chopped fresh thyme
    • 1 teaspoon sesame oil
    • 3 cloves garlic, chopped
    • 1/2 teaspoon ground allspice
    • 1 small red chilli, sliced
    • 4 skinless, boneless chicken breast fillets - cut into strips

    Prep:10min  ›  Cook:15min  ›  Extra time:1hr  ›  Ready in:1hr25min 

    1. Combine the onion, brown sugar, soya sauce, vinegar, thyme, sesame oil, garlic, allspice and chilli in the container of a food processor or blender. Process until smooth. Place the chicken into a large resealable bag, and pour in 3/4 of the mixture. Save the remaining mixture for serving. Squeeze out excess air, and seal. Marinate in the refrigerator for at least one hour.
    2. Preheat your oven's broiler without the tray.
    3. Remove chicken from the bag, and discard marinade. Place chicken on tray and broil for 10 to 15 minutes, turning once to ensure even cooking. Heat reserved 1/4 marinade in a small pan to make a sauce and pour over chicken when serving.

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    Reviews in English (299)


    OK, so maybe I am merely a novice in the kitchen, but here I am preparing this dish (it's marinating as we speak) and my hands start burning. How was I supposed to know not to touch the pepper with my hands? Apparently (now that I have researched the Habenero peppers online) you are not supposed to touch these peppers with your bare hands (i.e., you are supposed to wear rubber gloves) and you must wash the cutting board and knives to prevent the spreading of this capsaicin in the pepper which can burn your skin upon contact. I THINK THIS IS SOMETHING THAT SHOULD HAVE BEEN INCLUDED IN THE RECIPE DIRECTIONS!! Some sort of 'handling instructions or warning' and what to do if you happen to come into contact with this capsaicin. I am so disappointed, I am ready to dump the dish and start something else for dinner.  -  29 Apr 2004  (Review from Allrecipes US | Canada)


    If you haven't eaten jerk chicken this is a good recipe but there are better ones out there. The ones I've used have these ingrediants and a lot more, like orange juice, white wine vingar in addition to the red wine, scallions, ginger, etc. If you like this recipe, then look around for others and sample the differences. Once you come up with a great jerk sauce, you can use it on chicken, beef, pork, etc.  -  11 Dec 2002  (Review from Allrecipes US | Canada)


    This didn't turn out for me. It didn't look anything like the picture either. Although my husband and son liked it, I didn't care much for it. I may try again, but grill instead of broil. **Update to my first review. I am now giving this 5 stars. I made some mistakes the first time I made this, so when its prepared correct it's delicious. The one thing I keep forgetting to do is hold out part of the marinade to pour over after cooking, but even without it the flavor is great. We also grilled it this time instead of broiling and it is definitely better cooked on the grill.  -  13 Feb 2006  (Review from Allrecipes US | Canada)