Jamaican Jerk Chicken

Over the years I had the opportunity to travel on business or vacation to Jamaica. There are many open food stands that have been in the same location for years. I always like to stroll among them and learn from the locals.

I love the rich and diverse flavors of Jamaican food that starts with the spices used. On one of the visits I enjoyed some great Jerk Chicken and after going back the following day the owner parted with the recipe. Although the list of ingredients is long, I am certain that most of them are in your spice rack already.



  1. Place all ingredients with the exception of the chicken in a large casserole with a lid and heat to medium high.
  2. Add chicken pieces, stirring to coat well with spices. Remove after 5-6 minutes and let cool.
  3. Cover and refrigerate for 2-24 hours.
  4. Drain excess marinade, bake at 350 degree for one hour or drain and place chicken on a hot barbecue grill, turn chicken pieces and reduce heat to keep chicken from burning.
  5. Serve immediately with steamed white rice or sweet potatoes.

Serves: 6-8

Wine Pairing

Esser® Vineyards Pinot Noir

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