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Jamaican Jerk Chicken

Course Main Dish
Cuisine Jamaican
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author International Cuisine


  • 2 tsp allspice
  • ½ cup packed brown sugar
  • ½ teaspoon ginger minced
  • 6-8 garlic cloves
  • 1 or 2 Habanero peppers or Scotch Bonnet
  • 1 tbsp ground thyme or 2 tbsp thyme leaves
  • 1-2 bunches green onions
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • salt and pepper to taste at least 1 tsp Kosher or sea salt
  • 2 tbsp soy sauce
  • Chicken
  • 1 whole chicken cut into pieces for grilling
  • 2 tbsp Jerk paste above
  • 6 oz Red Stripe beer
  • cup 5 oz pineapple juice
  • ¾ cup 6 oz ketchup


  • Put all the ingredients listed for Jerk base in a food processor or blender and liquefy.
  • Pour base in a jar and keep refrigerated; the sauce will keep indefinitely, if refrigerated.
  • Use the paste to rub on chicken, then leave the chicken, covered, overnight in refrigerator.
  • Barbecue the chicken over low heat, pour beer over or brush with jerk sauce (prepared sauce below) while grilling.
  • To make the jerk sauce:
  • Add all ingredients listed for the Jerk sauce to a pan over low heat and allow to simmer for 30 minutes to an hour, stirring often. Add more juice or beer to thin the sauce, alternatively, simmer longer for a thicker sauce.
  • Use to baste chicken and/or to serve, spooned over Jerk Chicken.