Jamaican Jerk Chicken

Jamaican jerk chicken

Serves: 1-2          Prep: 1 hour 10 minutes



  • 200g boneless, skinless chicken thigh


  • 1 tbsp olive oil
  • ½ tbsp honey
  • 1 eschalot, roughly cut into rings
  • 1 clove garlic
  • 1 long green chili, seeded, roughly chopped
  • 1 tbsp lime juice
  • ½ tbsp soy sauce
  • ½ tsp allspice
  • ½ tsp cinnamon, ground
  • ½ tsp nutmeg, ground




  1. Combine marinade ingredients in a food processor and process until combined.
  2. Place chicken thighs in a large ziplock bag, pour in the marinade and mix it together until fully incorporated. Seal the bag and refrigerate it for 1 hour.
  3. Preheat an oven to 190°C. Grease a baking tray with a bit of oil and arrange the chicken thighs on this in one layer. Bake for 30 minutes and serve.


  • Grill the marinated chicken thighs on a barbecue/grill instead for a chargrilled, authentic flavour.
  • Adjust the level of spice by adding or removing green chili.
  • The chicken tastes best when marinated for longer. Prepare this dish in advance by marinating the chicken for 3-4 hours or overnight.
  • This dish can be served with grilled pineapple, coconut rice, fresh mango slices, beans or salads.

  • Date September 28, 2021
  • Tags Dinner, What's NEW