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Jerk Chicken

Prep Time:8 Hours
Cook Time:10 Minutes

Nutritional Information

This is a great recipe for Jerk Chicken!


  • 6 whole Scotch bonnet peppers
  • 6 scallions, roughly chopped
  • 1 (2-inch) knob fresh ginger, roughly chopped
  • 6 garlic cloves
  • 2 tablespoons freshly picked thyme leaves
  • 1 tablespoon ground allspice
  • 1 teaspoon freshly grated nutmeg
  • 2 tablespoons dark brown sugar
  • 1/2 cup soy sauce
  • 2 tablespoons zest and 1/4 cup juice from about 4 limes
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper
  • 4 pounds chicken thighs, boneless skinless


  • 1. Combine peppers, scallions, ginger, garlic, thyme, allspice, nutmeg, brown sugar, soy sauce, lime zest and juice, olive oil, 2 teaspoons black pepper, and 1 tablespoon kosher salt in the work bowl of a food processor or the jar of a blender. Blend until a rough purée is formed, about 1 minute.
  • 2. Place chicken in a large bowl or baking dish. Pour marinade over chicken and turn until thoroughly coated. Divide chicken and marinade between two gallon-sized zipper-lock bags, or place in a large baking dish and cover tightly with plastic wrap.
  • 3. When ready to cook, remove chicken from bags, allow excess marinade to drip off, and transfer to a large plate. Preheat the Egg to 425º using direct heat and a cast iron grate. Grill the chickens for about 3 minutes per side. Remove from the grill and let rest for 5 minutes. Season to taste and serve.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828