Jerk Chicken

4 chicken breasts (bone-in, with skin on is best)
5 Tbsp Jamaican jerk seasoning (I recommend Grace or Walkerswood)
1/4 cup extra olive oil
2 cloves garlic, minced
1 finely chopped scotch bonnet/habanero (optional)
1 scallion, chopped
1 tsp Jamaican allspice
1/2 tsp smoked salt
1/2 tsp thyme
1/2 paprika,

Marinate chicken in the jerk seasoning, garlic, and olive oil for at least 1 hour.

Mix in the rest of the seasonings, reserving some scallion for a garnish

Grill over high heat for 20-30 minutes, turning often, or broil in the oven using the guidance below:

Bake chicken on the lower rack, then move up to the top rack to crisp.
Save drippings to re-apply if you have leftovers, or use as gravy

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