• 4 pieces of and thighs
  • 1 lemon/lime
  • Salt and pepper to season
  • ½ tablespoon cinnamon powder
  • 1 sprig of fresh thyme
  • 3 medium scallions (green onions) chopped
  • 1 medium onion coarsely chopped
  • 2-4 habanero pepper chopped
  • 1 1/2 tablespoon soy sauce
  • 3 tablespoons dark brown sugar
  • 6 garlic cloves chopped
  • 1 teaspoon freshly grated nutmeg
  • 1 tablespoon allspice coarsely ground
  • 1 1/2 tablespoon fresh ginger chopped
  • 1 tablespoon coarsely ground pepper


  1. Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, salt and pepper
  2. In a food processor or blender, combine the following: cinnamon, thyme, green onions, onion, habanero pepper, soy sauce, brown sugar, garlic, nutmeg. allspice, fresh ginger and ground pepper. Pulse for about 30 seconds until blended.
  3. Drench the chicken with jerk marinate, place in a zip lock bag and refrigerate for at least 3 hours, preferably overnight.
  4. Cook chicken on the prepare grill 12- 20minutes, until juices run clear (internal temp of 165 degree F), turning often to optimize cooking and browning.You may also broil, or roast the chicken in a hot oven (425 degrees F).
  5. Serve with coleslaw or plantain and lime wedges.

Jerk Chicken Marinade

Don’t forget to marinate your chicken overnight

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