Barbecue Jamaican Chicken

    9 hours

    A delicious Jamaican chicken recipe, which involves marinating chicken breasts in a highly aromatic marinade. For best results marinate overnight. Serve with a crisp salad, if you desire.

    50 people made this

    Serves: 6 

    • 1 large red onion
    • 3 cloves garlic
    • 1 Scotch bonnet chilli, seeded
    • 1 (3cm) piece fresh root ginger
    • 4 tablespoons olive oil
    • 4 tablespoons dark brown soft sugar
    • 3 tablespoons red wine vinegar
    • 3 tablespoons orange juice
    • 1 teaspoon soy sauce
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 1 (25g) pack coriander, chopped
    • 1/2 teaspoon salt and pepper to taste
    • 6 skinless, boneless chicken breast fillets

    Prep:30min  ›  Cook:30min  ›  Extra time:8hr marinating  ›  Ready in:9hr 

    1. In a food processor, combine onion, garlic, Scotch bonnet and ginger. Pulse until ingredients are finely chopped. Blend in olive oil, dark brown soft sugar, vinegar, orange juice, soy sauce, cinnamon, nutmeg, cloves, coriander, salt and pepper. In a container, combine marinade with chicken. Cover and refrigerate overnight.
    2. Preheat an outdoor barbecue for medium heat and lightly oil grate.
    3. Barbecue chicken for 10 minutes per side or until no longer pink and juices run clear.

    Alternative cooking methods

    You can also cook the chicken under the grill.

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    Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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    Reviews & ratings
    Average global rating:

    Reviews in English (32)


    It's too bad somebody messed up their rating for this recipe, because it's got a really terrific flavor. My only changes were to cut the recipe down to 2 servings, but I still used a whole habanero (3x the listed amount), and I left in the seeds and veins. I used half the suggested amount of cilantro, dried instead of fresh, and broiled the chicken for 20 minutes instead of grilling. With the extra, unseeded pepper this was extremely hot, but still irresistable! Next time, and there will be a next time, I'll probably remove about half the pepper seeds, and use a little less cinnamon, and will definitely serve this with applesauce or something else to help cut the heat. If you aren't familiar with habaneros, they're one of the hottest peppers you can get, but they have a unique sweet taste that goes fantastic with chicken (and IMHO they freeze really well), so don't substitute if you can avoid it.  -  10 Sep 2003  (Review from Allrecipes US | Canada)


    This recipe is AWESOME... When I found it I wanted to make it right away so I only marinated it for about 3 hrs with the chicken cut up in chunks for skewers on the grill... it tasted great with the grilled veggies. I also used jalapeno in it instead of habanero, next time I will go with the habanero. My boyfriend raved about it he can't wait till we make it again. I made coconut black bean rice from this site to go with it and it paired really well. :0)  -  15 Jun 2010  (Review from Allrecipes US | Canada)


    I started to prepare this and overlooked the "overnight" part. I didn't have time to marinade for even half the amount of time and it still came out great! To get a milder spicy result I subbed jalapeno for habanero and didn't allow too many seeds in the mix. Combo of ingredients is so unique, in the end you should taste everything, the cloves, cinnamon, brown sugar, mmmmmmm, can't wait to make again! Thanks Janis!  -  03 Oct 2004  (Review from Allrecipes US | Canada)