Jamaican Jerk Chicken


This marinated chicken is bursting with flavour and uses festive spices to create a perfect balance of sweet, salty, sour and spicy flavours. You will be instantly transported to the Caribbean.

Serves 4

  • 3-4 chicken breasts, preferably free range (chicken thighs would also work)

For the Marinade:

  • 1 Tbsp chilli powder/ flakes, or to taste
  • 3 Tbsp maple syrup or honey
  • 2 Tbsp of fresh thyme leaves, finely chopped or 1 Tbsp of dried thyme
  • 2 Tbsp ground allspice – derived from the native Jamaican pimento tree
  • 1 Tbsp sea salt
  • 5 good grinds of black pepper
  • 1 tsp ground nutmeg
  • 1 ½ tsp ground cinnamon
  • ¼ cup apple cider  or white vinegar
  • ¼ cup soy sauce/ tamari
  • Juice of 1 lemon
  • ¼ cup oil such as olive oil
  1. Add all of the marinade ingredients into a large shallow dish or bowl. Mix everything together and taste, adding more sweetness from the honey/ maple syrup if required.
  2. Place the chicken into the dish or bowl. Use your hands to turn the chicken breasts over a few times to make sure that the chicken is fully coated in the marinade. Place the chicken into the fridge to marinate for at least 30 minutes.
  3. Grill the chicken by searing the outside over a high heat in a grill pan, frying pan or ideally on a barbecue. Then reduce the heat to medium and cook the chicken through until the juices run clear.
  4. Serve with seasonal veges such as a fresh salad and potatoes.





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