For more healthy recipes and unique meal ideas, visit

Jamaican Jerk Chicken

A hot and spicy Jamaican grilled chicken perfect for a summer barbeque. One of my favorite spice mixes for the grill.


  • 1 lb chicken breast, thighs or legs
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 1 tbsp fresh ginger, chopped
  • ½ to 3 habanero or scotch bonnet peppers (adjust to taste, de-seed if necessary; may substitute with jalapeno peppers if desired)
  • 2 to 3 tbsp vegetable or canola oil
  • 1 lemon
  • 1 tbsp dried thyme
  • 1 tsp black pepper
  • 1 tsp cinnamon powder
  • ½ tsp cloves powder
  • ½ tsp salt
  • 1 tsp brown sugar


  1. Dice onions, garlic, ginger and habanero peppers. Be careful not to touch the inside of peppers or wear gloves when handling habanero peppers.
  2. Fry in oil until slightly browned.
  3. Pour into food processor and grind until paste texture.
  4. Add dried thyme, black pepper, cinnamon, brown sugar, clove powder and lemon and mix well.
  5. Cut chicken to serving size pieces
  6. Rub with paste and marinade in fridge for 2 hours to overnight.
  7. Bake at 375°F until meat is well cooked.
  8. May grill in the barbeque instead if desired.
  9. Serve warm with a wedge of lemon, may serve over steamed rice if desired.
  10. May serve with Lemon Potatoes (see recipe)
  11. May serve leftovers in a sandwich.


{{actionText}} review




{{}} on {{ | date:'medium'}}