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Jerk Chicken


By Chef Tacha S. Henry




- 1 whole chicken or 6 skin­less, bone­less chicken breast
halves - cut into chunks
- 4 limes, juiced
- 1 cup water
- 2 tea­spoons ground all­spice
- 1/2 tea­spoon ground nut­meg
- 1/2 cin­na­mon
- 1 tea­spoon salt
- 1 tea­spoon brown sugar
- 2 tea­spoons dried thyme
- 1 tea­spoon ground ginger
- 1 1/2 tea­spoons ground black pep­per
- 2 ta­ble­spoons ve­get­able oil
- 2 onions, chopped
- 1 1/2 cups chopped green onions
- 6 cloves gar­lic, chopped
- 2 habanero pep­pers, chopped





  1.   Place chicken in a medium bowl. Cover with lime juice and water. Set aside.

  2. In a blender or food processor, place allspice, nutmeg, cinnamon, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.

  3. Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.

  4. Preheat oven to 350 degrees F (175 degrees C). Pour the vegetable oil into a 9x13 winch baking dish.

  5. Place the chicken pieces skin-side up into the baking dish. Bake in the preheated oven for 1 hour 20 minutes, until no longer pink near the bone. Turn the oven on to broil, and cook until the skin crisps, 2 to 5 minutes.


Prep time

20 min

Cooking time


Degree of complexity

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