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Jerk Chicken, lead

Jerk Chicken Marinade, Tasty Caribbean

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  • Author: Cori Horton
  • Total Time: 1 hour 20 mins
  • Yield: Serves six


Jerk Chicken, richly spiced with a solid kick of heat that doesn’t overwhelm but rather underscores the spice.  This a marinade and cook recipe, that requires little active participation in the kitchen, making it perfect for casual entertaining.


  • 23 pounds chicken pieces, or one whole chicken
  • 8 stems green onion
  • 7 cloves of garlic
  • 2 inches of fresh ginger, peeled and chopped
  • 1 bunch of fresh thyme (about 2 tablespoons chopped)
  • 1 tablespoon salt
  • 2 1/2 teaspoons sugar
  • 2 tablespoons allspice
  • 1 stick of cinnamon, broken into pieces
  • 3 thai chilies, whole (Substitute: one small jalapeno or half a scotch bonnet pepper)
  • 1 tablespoon light cooking oil (anything but olive oil)


  1. Load green onions, garlic, ginger, salt, sugar, allspice, cinnamon stick, chilies and thyme into food processor. Pulse a few times to chop, add oil then run, scraping down the sides as needed, to make a coarse paste.
  2. Add jerk marinade and chicken pieces to a zippered freezer bag. Remove as much air as possible from the bag as you zip it closed and massage marinade into chicken pieces through the bag, then roll it up making sure all pieces are coated well and refrigerate for a minimum of 8 hours. (Maximum marinade time – 2 days. In this case reduce salt by half.)
  3. Pre-heat oven to 400°F (205°C). Create an aluminum foil envelope for your jerk chicken, spraying the inside well with non-stick spray. Toss chicken with marinade in a shallow bowl then add the whole works to the center of the foil and evenly distribute both chicken and jerk paste. Enclose with top piece of aluminum foil, crimping the edges well to contain juices.
  4. Place foil pouch on baking tray and then into the 400°F (205°C) oven for 45 minutes, or more depending on the size of the chicken pieces you’re using. Always play safe and temp your chicken to ensure the internal temperature is 165°F (74°C), or over.


Your food processor will only breakdown a cinnamon stick so far, so keep an eye out for chunks of cinnamon bark as you eat. If you prefer, use 1 teaspoon of ground cinnamon. We use the cinnamon stick as we find it gives the freshest flavour.

  • Prep Time: 20 mins
  • Cook Time: 60 mins
  • Category: Main
  • Cuisine: Jamacian