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The Ultimate Jerk Chicken Recipe

The Ultimate Jerk Chicken
Source: Recipe courtesy of Tyler Florence



For the Jerk Marinade:

  • 2 teaspoons allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 onion
  • 8 cloves garlic or 1 whole head
  • 1 (1-inch) piece fresh ginger, sliced
  • 3 scallions, sliced
  • 3 limes, juiced
  • Splash low-sodium soy sauce
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 6 sprigs fresh thyme, leaves picked
  • 1 Scotch bonnet pepper, halved, plus more to taste
  • 1/4 cup packed light brown sugar

For the Chicken:

  • 1 whole free-range chicken (about 5 pounds), cut into 10 pieces
  • Limes, for garnish
  • Parsley, for garnish
  • Smoking chips, soaked in water for 15 minutes


  • Begin by making the jerk marinade. Combine all the marinade ingredients in a blender and process until you have a smooth puree.
  • Add chicken pieces into a large resealable plastic bag and pour in the marinade.
  • Put the bag into a baking dish and let marinate in the refrigerator overnight.
  • Preheat grill to high.
  • Prepare a table-top smoker or take a roasting tray, line it with foil and add some soaked wood chips to the bottom.
  • Place a wire rack over the top, upside down, and lay chicken pieces over the chips on the rack.
  • Cover with foil and grill over high heat. Smoke for 10 minutes.
  • Preheat oven to 300 degrees F.
  • Transfer the chicken pieces to a baking sheet and drizzle with extra-virgin olive oil.
  • Bake in the oven "low and slow" until chicken is tender, about 1 hour.
  • Remove the chicken from the baking sheet to a serving platter and garnish with limes and parsley before serving.



A recipe from Recipe courtesy of Tyler Florence

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