Jamaican jerk chicken

    1 hour 15 min

    A spicy blend of herbs, vinegar and chilli make this delicious Jamaican inspired chicken.

    418 people made this

    Serves: 4 

    • 1/2 small onion, finely chopped
    • 3 tablespoons dark brown soft sugar
    • 4 tablespoons soy sauce
    • 4 tablespoons red wine vinegar
    • small handful chopped fresh thyme
    • 1 teaspoon sesame oil
    • 3 cloves garlic, chopped
    • 1/2 teaspoon ground allspice
    • 1 habanero chilli, sliced
    • 4 skinless, boneless chicken breast fillets - cut into strips

    Prep:1hr  ›  Cook:15min  ›  Ready in:1hr15min 

    1. Combine the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and habanero in the container of a food processor or blender. Process until smooth. Place the chicken into a large resealable bag, and pour in 3/4 of the mixture. Squeeze out excess air, and seal. Marinate in the refrigerator for at least one hour.
    2. Preheat your oven's grill.
    3. Remove chicken from bag, and discard marinade. Grill chicken for 10 to 15 minutes, turning once to ensure even cooking. Heat remaining sauce in a small pan, and pour over chicken when serving.


    If you cannot find habaneros, feel free to use Scotch bonnets - they are similar in heat and flavour.

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    Reviews in English (300)


    There is no sesame oil in jerk chicken. Jamaicans do not use sesame oil in cooking jerk chicken !!!! Sunflower oil is what is used and it does make a difference to the flavour ! ...also you forgot the shallots/escallion which is also key ! If you are going to post a dish which is a country's speciality, at least do your homework !  -  15 Feb 2012


    the chicken was quite nice, but the gravy was not  -  16 Sep 2011


    OK, so maybe I am merely a novice in the kitchen, but here I am preparing this dish (it's marinating as we speak) and my hands start burning. How was I supposed to know not to touch the pepper with my hands? Apparently (now that I have researched the Habenero peppers online) you are not supposed to touch these peppers with your bare hands (i.e., you are supposed to wear rubber gloves) and you must wash the cutting board and knives to prevent the spreading of this capsaicin in the pepper which can burn your skin upon contact. I THINK THIS IS SOMETHING THAT SHOULD HAVE BEEN INCLUDED IN THE RECIPE DIRECTIONS!! Some sort of 'handling instructions or warning' and what to do if you happen to come into contact with this capsaicin. I am so disappointed, I am ready to dump the dish and start something else for dinner.  -  29 Apr 2004  (Review from Allrecipes US | Canada)