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Jerk Chicken Recipe

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This recipe for Jerk Chicken, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wesley Wright
Added: Tuesday, March 18, 2008


1-3 lb Chicken (or just some chicken breast, legs, or whatever you like the most)
1 Lime
24 Pimento Beans (Allspice)
2oz Scallion
2 Scotch Bonnet Pepper (or habanero peppers)
5 sprigs Thyme
1/2 whole Nutmeg (Grated)
Salt (Pinch)
2 peg Garlic
1 oz. Paprika (for Color)
1 oz. Oil (optional)
1/2 oz Soy Sauce
1 tbsp. Sugar

Spicy: Proceed with caution!

Put all ingredients in the electric blender except the lime, and turn the selector to puree. Make sure the ingredients are blended well together before removing from blender.

Cut up chicken 8-ways (Wing, Drumstick, Thigh, and Breast). Wash chicken parts in lime juice and water. Remove meat from lime and water solution and discard.

Next, you pour a little of the jerk season that you just made on the chicken. Rub in the season with your hand (use plastic gloves if you have them). Repeat doing this until all the meat is covered with the season.

You can let this sit in the refrigerator overnight or let it sit for a couple of hours. Itís your choice.


Pre-heat the oven to 400 degrees F. Place the seasoned Jerk chicken skin side up on a baking sheet and then place it in the oven.

Bake the chicken for about 35 minutes, remove the baking sheet from the oven, and turn the chicken onto the other side. Bake chicken for about 25 minutes more, or until thoroughly cooked.


Place your seasoned Jerk chicken on the Grill and monitor the flame so that the temperature stays at or about 350 degrees F. Turn the meat as needed, while keeping the flame low. And if the flame gets too high it will prematurely burn the meat.

This process takes a little time and patience, but itís worth the effort. The meat will be completely cooked in about 45-minutes.

If not, keep turning until the meat is thoroughly cooked, remove chicken from the Grill and serve with bread, garden salad, baked potatoes, or plain white rice.


(This method is definitely for the folks who have a lot of spare time.)

Another thing, do not cut up the chicken. Instead, slice the chicken breast and open the whole chicken wide.

In your back yard or campsite, dig a pit 4 feet long by 21/2 feet wide by 2 feet deep. Taper the long ends of the pit about 45 degrees.

Place the wood in the pit and add your starter fluid or accelerator of choice.

Light the wood and allow the wood to burn to coal. Scatter the coal so that the heat will distribute evenly in the pit.

Place 1/8Ē steel rods across the pit in a 2Ē square matrix pattern. Or use the same diamond mesh thatís used in barbecue grills.

Place your seasoned Jerk chicken on the steel matrix; let the chicken cook slowly for about an hour.

Turn chicken on other side, baste if necessary, monitor until chicken is cooked.

(Optional) You can add hickory wood or your other favorite flavored wood to the pit, when making this type of Jerk Chicken.Serve with your favorite food.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 Hour (unless you let the chicken set overnight)
Personal Notes:
Personal Notes:
If you would like to remove the spicy heat from this season, donít use the Scotch Bonnet Pepper (or habanero peppers if you used those).




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