Jerk Chicken

Satisfy your taste buds with this fiery and flavorful Jamaican jerk chicken recipe. Succulent chicken marinated in a spicy blend of herbs, spices, and tangy lime juice, grilled to perfection. The ultimate dish for those seeking a taste of the Caribbean!


  • 2 Scotch Bonnet peppers
  • 1 Bunch Green onions
  • 1 bunch fresh thyme
  • 3-4 Garlic cloves
  • 1 half inch knub of fresh ginger
  • 1/2 cup soy sauce
  • 1/2 cup worcestershire
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground clove
  • 1 tablespoon allspice or pimento berries
  • 2 bay leaves
  • 1 teaspoon salt
  • sprinkle of ground coriander
  • Fury Hot Sauce


  1. In a blender, combine Worcestershire sauce, soy sauce, bay leaves, green onions, garlic, ginger, Scotch bonnet peppers, thyme, brown sugar, allspice, cinnamon, coriander and salt to create the jerk marinade.
  2. Make shallow cuts on the chicken thighs to allow the marinade to penetrate. In a large ziplock bag, pour the marinade over the chicken and add half a beer(Red Stripe is great or a lager of your choice). Let the chicken marinate in the refrigerator for at least 2-4 hours, or preferably overnight.
  3. Preheat your grill to medium-high heat. Oil the grates to prevent sticking. If using a smoker or charcoal grill add fruit wood chunks or chips like apple or peach for a gentle, sweet smoke. Use Pimento wood if you can find it.
  4. Place the marinated chicken thighs on the grill, skin-side down. Grill and flip regularly until the internal temperature of the dark meat reaches at least 180°F. The chicken should be nicely charred and juicy.
  5. Remove the chicken from the grill and let it rest for a few minutes before serving. Serve with a side of coconut rice, coleslaw and fried plantains for an authentic Jamaican feast and add a splash of Pineapple Yardie or Jerk for more heat!