Easy and Quick Jamaican Jerk Chicken

Easy, Quick Jamaican Jerk Chickenspon-post

“Jamaican” you said?

Yes, and this would not be the first time we write about Jamaican cuisine, or the [counts fingers] er… many times we have written about other Caribbean cuisines. And to introduce you to Jamaican cuisine we bring you a very simplified version of its most famous dish. You’ll love this Easy, Quick Jamaican Jerk Chicken Recipe, and perhaps get inspired to try the original version.

Easy, Quick Jamaican Jerk Chicken Recipe

One of the best ways to learn more about your own culture is to study that of your neighbors. Not surprisingly Caribbean cuisines have more in common, when it comes to ingredients and cooking methods, than they have differences.

Easy, Quick Jamaican Jerk Chicken Recipe

When I was contacted a few weeks ago to take part in the Mizkan Latino Cooking Challenge – along with several other talented Latino bloggers – I was offered something I could not turn down: a chance to get out of my comfort zone and explore other cuisines, and how to incorporate them into our own. Good food is good food, and much as we love our Dominican food we are not closed to savoring the flavors from beyond our shores.

Jamaican Jerk Chicken

But let’s say you just don’t feel like cooking, even with this easy recipe. Well, have I got good news for you: This week I was given the chance to try one of World Harbors wonderful marinades, my choice? Jamaican Jerk (check the video).

I suggest that you serve this with Dominican moro (which, not surprisingly, has its own equivalent in Jamaican cuisine called “rice and peas”).

Only one thing left to say: Yum!

Aunt Clara

Easy and Quick Jamaican Jerk Chicken Recipe
Prep time
Cook time
Total time
Try this great way to enliven your BBQ meals with this Easy, Quick Jamaican Jerk Chicken, with video.
Serves: 6 porciones
  • 12 chicken thighs
  • Juice of two limes
  • 4 tablespoons of ground cayenne pepper
  • 1 tablespoon of brown sugar
  • 1 tablespoon of garlic powder
  • 1 tablespoon of ground ginger
  • 1 tablespoon of onion
  • 4 tablespoons of vegetable oil (soy, peanut or canola)
  • A pinch of ground allspice
  • 1 tablespoon of dry thyme leaves
  • 4 tablespoons of soy sauce
  • 1 teaspoon of salt
For the chicken
  1. Pre-heat oven to 375 ºC (190 ºC).
  2. Strip the chicken of all fat, but don't remove the skin (I removed the fat under the skin without cutting it off completely).
  3. Mix all the ingredients minus the chicken and stir to form a paste.
  4. Rub this paste on the chicken, try to get some under the skin too.
  5. Place on a baking tray with wire rack skin side up.
  6. Cook in the oven for 45 minutes, or until some of the skin has blackened. Remove from the oven.
  7. Serve with moro de habichuelas (rice and beans).
To cook on the BBQ, just follow the instructions, but instead of cooking in the oven, grill over medium fire until it's cooked completely and the skin is charred (about 13 mins on the skin side, 7 on the other).

This post is sponsored by Mizkan, but these opinions are 100% mine. To learn how to make this dish even easier, check this video and how I prepared Jamaican Jerk Chicken with Mizkan’s Jamaican Jerk Sauce.

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{ 6 comments… add one }

  • Icelsa Mejia August 21, 2011, 2:57 PM

    One of my favorites, I always cook Dominican and Jamaican, I can make my own Jerk sauce thanks to my Jamaican husband. Para chuparse los dedos.

  • Marta August 18, 2011, 12:22 PM

    I have been hesitant to try the Jerk Chicken, but you have inspired me! I'll try the shrimp skewers, too! Yay!!

  • Liz August 17, 2011, 7:31 PM

    The chicken looks amazing. This is a must for me. Gracias!

  • Ana L. Flores August 14, 2011, 10:16 PM

    Super, super easy and must taste delicious!

    I used the Jamaican Jerk marinade to make grilled shrimp skewers and everyone loved the taste. Very flavorful

  • Jenny August 13, 2011, 6:52 AM

    Oh gosh, I want to lick my screen. The chicken looks scrumptious!

  • Denyse August 12, 2011, 3:16 PM

    I love jerk chicken……delicious…