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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Jamaican Jerk Chicken

[heart_this] · Jun 27, 2008 · 52 Comments

Jamaican Jerk Chicken Dinner

I had been wanting to try exploring Jamaican cuisine for a while and a jerk spice was the first thing on my to try list. A jerk spice is spicy marinade for meats that primarily consists of allspice and scotch bonnet peppers. I had heard a lot of good things abut the scotch bonnet pepper, mainly being that it was nice and hot, and I had been wanting to try it. The remaining ingredients in the jerk mix can pretty varied. I found a bunch of recipes and picked and chose what I liked from them and I came up with this one. Because the scotch bonnet peppers were supposed to be really hot I started the marinade with just one and tasted it. It was pretty mild so in went a second followed by a third. I was thinking that the spice level would go up as the marinade sat and did its job so I stopped at three. Although the final result was nice and spicy I think I will go with five the next time that I make this.
For the first use of the jerk marinade I decided to do a jerk chicken dinner. I Marinated some chicken thighs in the jerk marinade overnight and roasted it in the oven. A nice and simple dish. The jerked chicken was nice and tasty. I really enjoyed the combination of flavours in the jerk spice mix. The jerk seasoning was spicy but not as hot as I would have liked. I served the jerked chicken with a simple mango and red pepper salsa to cool things down a bit and some Jamaican red beans and rice . Overall it was a really tasty meal!

Jamaican Jerk Chicken

Jamaican Jerk Chicken

Jamaican Jerk Chicken

Prep Time: 20 minutes Cook Time: 1 hour Total Time: 1 hour 20 minutes Servings: 2
ingredients
  • 1 pound chicken (skin on)
  • jerk marinate
directions
  1. Marinate the chicken in the jerk marinade for a day turning a few times.
  2. Bake in a preheated 400F/200C oven for 40-50 minutes turning once in the middle.
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6 Ingredients, Chicken, Food, Jamaican, Main Course, Mango, Recipe, Shrimp

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Reader Interactions

Comments

  1. VeggieGirl says

    June 27, 2008 at 2:05 am

    Jerk seasoning is amazing – especially for those of us who looooove spice :0)

    Reply
  2. Elly says

    June 27, 2008 at 2:05 am

    Looks great, Kevin! I love jerk, and you are my kind of cook with all those scotch bonnets. I think sometimes it’s hard to get the full heat from a pepper in a marinade, but maybe you could boil the marinade you have leftover on the stovetop and then pour it over the cooked chicken for some extra flavor. The red beans and rice look so good, too!

    Reply
  3. Nick says

    June 27, 2008 at 2:18 am

    Holy moly sir, that is a lot of ingredients for a marinade. It’s sorta like the color white. I recommend you bottle it up and sell it for $10 a jar. Oh, but send me one first for quality assurance testing.

    Reply
  4. Ferdzy says

    June 27, 2008 at 2:35 am

    Oh yeah, jerk chicken! Wonderful stuff. I’m surprised your peppers weren’t hotter – but I hear that a lot of peppers are being bred to be milder but still sold under the old names. I know jalapenos aren’t what they used to be. Strange, that.

    Reply
  5. Lulu Barbarian says

    June 27, 2008 at 2:47 am

    LOL @ Nick, he’s got the right idea! I’m sure we’d all love a jar to review. 🙂 Seriously, this looks fabulous.

    Reply
  6. Cynthia says

    June 27, 2008 at 2:58 am

    There’s a jerk festival taking place in Jamaica from July 4 – 6, how I wish I could have been there 🙁

    I love jerk. Had some yesterday here at a Jamacian eatry but it is nothing like the one you can from the road-side stands in Jamaica.

    Reply
  7. Steph says

    June 27, 2008 at 3:13 am

    Yum! You always have the best dinners.

    Reply
  8. Nicole says

    June 27, 2008 at 3:27 am

    Sounds really tasty, Kevin! You did the same thing I always do…look at lots of recipes then pick and choose what sounds good to come up with your own! I haven’t experimented with Jamaican style food yet but I can’t wait to give it a try!

    Reply
  9. noble pig says

    June 27, 2008 at 3:31 am

    I love jerks and this one looks like it would tickle my fancy.

    Reply
  10. Sandie says

    June 27, 2008 at 3:46 am

    Mmmm… this looks delicious. One of my favorite Jerk dishes was served at a mountainside inn in North Carolina. The chef’s specialty was Caribbean cuisine—I’ll never forget that inn or its restaurant, as the food was terrific and the view was out of this world!

    Reply
  11. cindy* says

    June 27, 2008 at 4:58 am

    that looks super good and summery.

    Reply
  12. PaniniKathy says

    June 27, 2008 at 5:22 am

    That whole plate looks so delicious!!

    Reply
  13. Bridgett says

    June 27, 2008 at 5:27 am

    I have never tried Jerk spice before. Is it hot spicy or just a bit of heat? I may have to give this a try as your pic is mouth-watering!

    Reply
  14. Paula says

    June 27, 2008 at 5:33 am

    I’ve heard many good comments regarding jerk seasoning, but I’ve not had it myself. Your list of ingredients include some of my favorite flavors, so I’ll have to take the plunge and try it. I do enjoy spicy, full flavored food; don’t know if I’m brave enough for 5 scotch bonnets!

    Reply
  15. _ts says

    June 27, 2008 at 5:39 am

    I serve my Jerk with pineapple salsa. =)

    _ts of [eatingclub] vancouver

    Reply
  16. Rosa's Yummy Yums says

    June 27, 2008 at 6:23 am

    Jerk Chicken is so flavorful and scrumptious! A wonderful dish!

    cheers,

    Rosa

    Reply
  17. sher says

    June 27, 2008 at 6:31 am

    That chicken looks perfect! I long to take a big bite out of it!

    Reply
  18. Grace says

    June 27, 2008 at 10:00 am

    welcome to the world of jamaican cuisine. it’s purdy daggone good, ain’t it?

    Reply
  19. Kevin says

    June 27, 2008 at 10:29 am

    Bridgett: You can easily control the heat by adding the peppers one at a time until it is as hot as you like.

    Reply
  20. Anonymous says

    June 27, 2008 at 11:43 am

    wow kevin that sure does look good.

    Reply
  21. Katherine Aucoin says

    June 27, 2008 at 12:39 pm

    The chicken looks amazing. I have one jerk chicken recipe, but this one looks and sounds so much better.

    Reply
  22. Cooking and the City says

    June 27, 2008 at 1:25 pm

    I’ve never had jerk chicken, this looks really good 🙂

    Reply
  23. Parker says

    June 27, 2008 at 2:15 pm

    What wonderful flavors in jerk chicken. My friend owns this great little carribean restaurant in Ottawa, and man do they make some spicy jerk chicken and great rotis. Yours looks ready for the restaurant.

    Reply
  24. We Are Never Full says

    June 27, 2008 at 2:37 pm

    whoa WHOA!!

    wait a second, kevin. i’m starting to think you did not buy a real scotch bonnet. did you take any pics of the ones you used? i’ve NEVER EVER heard of a mild scotch bonnet pepper. in our jerk recipe, we could barely use a full one b/c they are so intense in heat.

    there are small peppers that look like scotch bonnet but they are not and have a VERY mild taste. i’m wondering if that’s what was bought?

    another thing i would recommend for anyone making a good jerk is 1) NEVER ever remove the skin from your chicken.
    2) Rub some of your marinade UNDER the skin as well as all over the skin too – wear gloves b/c you do not want to get the scotch bonnet oils into your eyes later on.
    3) adding whole scallions to the marinade and pureeing the whole thing w/ more lime juice and a bit of olive oil gives it a mellow garlic/onion flavor too.

    i’m still baffeled by this scotch bonnet thing! maybe i’m a weakling but they don’t call the scotch bonnet the world’s hottest pepper for nothing!

    Reply
  25. Cathy says

    June 27, 2008 at 2:37 pm

    Jerk Chicken perfect for summer. Love the kick – Pair that with a nice cold beer and what a great combo.

    Would love the recipes for everything else on the plate as well – all looks so good.

    Cheers
    Cathy
    http://www.wheresmydamnanser.com

    Reply
  26. Jen Yu says

    June 27, 2008 at 2:52 pm

    I know the chicken is the centerpiece and it is a mouthwatering shot! But… what is the rice dish on the side? That looks great too 🙂

    Reply
  27. mark says

    June 27, 2008 at 3:03 pm

    I’ve been to Jamaica many times, the first thing we always do is stop for jerk chicken. I’ve also made it at home many times but it’s never as good as those smoky roadside stades. I agree there is something fishy about your scotch bonnets

    Reply
  28. Manggy says

    June 27, 2008 at 3:18 pm

    Here’s a shocker– I’ve only ever had jerk chicken on a PIZZA! Don’t hit me! Now you’ve made me seen the error of my ways! Yum!!

    I might never get to see a scotch bonnet pepper in this country, though. I wonder if a Thai bird’s eye chili would work, haha.

    Reply
  29. Jessy and her dog Winnie says

    June 27, 2008 at 3:21 pm

    Wow! Looks amazing! Totally got to try this some time!

    Reply
  30. Adam says

    June 27, 2008 at 4:21 pm

    Easily one of the best spicy chicken dishes out there. Your pics are always rocking Kev.

    Reply
  31. Bellini Valli says

    June 27, 2008 at 4:57 pm

    Another winner Kevin!!!

    Reply
  32. Deborah says

    June 27, 2008 at 5:14 pm

    I love jerk, and had some wonderful jerk chicken in the Caribbean a few years ago. But I’ve never made it myself! That needs to change…

    Reply
  33. Diana Evans says

    June 27, 2008 at 6:20 pm

    oh that chicken looks amazing Kevin!!! you are one amazing chef and I love your awesome photos too!

    Reply
  34. meeso says

    June 27, 2008 at 8:04 pm

    Wow, that chicken sounds good and spicy… The fruit next to it looks so tasty!

    Reply
  35. Anonymous says

    June 27, 2008 at 8:12 pm

    oooo! It looks so crispy! I wonder where the name “jerk” came from for this spice rub.

    Reply
  36. Jeena says

    June 27, 2008 at 10:13 pm

    This is jerk chicken with style. 😀 Looks great Kevin I would savour every item on that plate!

    Reply
  37. Cheryl says

    June 27, 2008 at 11:03 pm

    Wow I have never tried that, it looks amazing! Can I come live with you!!!! your food is amazing!

    Reply
  38. Megan says

    June 27, 2008 at 11:46 pm

    That whole plate of food looks amazing. I wish I were your neighbor. I would invite myself for dinner.:)I’d bring beer!

    Reply
  39. Heather says

    June 28, 2008 at 1:53 am

    I love mango salsa. Avocado is also good for cooling off spicy food. 🙂

    Reply
  40. Pam says

    June 28, 2008 at 2:24 am

    I’m so lazy, I probably won’t try the jerk chicken, but the rice and beans sounds pretty tempting!

    Reply
  41. Lori says

    June 28, 2008 at 2:25 am

    That sure looks like a tasty coating on that chicken!

    Reply
  42. Proud Italian Cook says

    June 28, 2008 at 4:29 am

    I’m with WANF, on the scotch bonnet thing! You had how many? I would have to call an ambulance!

    Reply
  43. Jan says

    June 28, 2008 at 5:52 am

    That looks amazing Kevin. I love the colour it makes the chicken.

    Reply
  44. Mrs Ergül says

    June 28, 2008 at 7:58 am

    This looks really fab! Again, jerk marinade and scotch bonnets are totally new to me. I think it’s time I start googling!

    Reply
  45. melissa says

    June 28, 2008 at 8:45 am

    Looks wonderful! I’ve had this on my radar for quite a long time, thanks to a couple of posts from last year. Thanks for reminding me, I’m looking forward to it.

    Mmmm… habanero. 🙂

    Reply
  46. nicole says

    June 28, 2008 at 6:33 pm

    I have wanted to make jerk chicken. This recipe sounds perfect.

    Reply
  47. Kevin says

    June 28, 2008 at 7:08 pm

    We Are Never Full: This would not be the first time that I have had problems with stores misidentifying peppers. Here is a photo of the peppers that I used: mystery peppers

    Reply
  48. Jaime says

    June 30, 2008 at 3:42 am

    this chicken looks delicious. i’ve wanted to try a jerk seasoning from scratch, but i always use my cheater pre made seasoning instead 😉

    Reply
  49. Lina says

    July 26, 2008 at 2:12 pm

    I found this site called http://URAjerk.com maybe you can use it. It seems to help get me through the issues of dealing with some of the jerks I know. At least I can vent about these jerks, plus I get a kick out of sending them some cards.

    Reply
  50. gaga says

    January 22, 2009 at 9:30 pm

    I just wanted to let you know that I tried this and it turned out great! Thanks!!!

    Reply
  51. Anonymous says

    January 11, 2012 at 5:33 am

    How do you make the rice and what's in it?!?!

    Reply
  52. Kevin says

    January 11, 2012 at 11:29 pm

    Anonymous: Here is the recipe for the Jamaican red beans and rice

    Reply

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