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Our recipe for Jamaican jerk chicken features a spicy, flavorful marinade. Don’t let the long list of ingredients scare you off — chances are you already have most of what you’ll need.
You can bake marinated chicken for a quick weeknight meal, or move it to the grill for a great summer barbecue.
Heat up your taste buds with this spicy jerk chicken recipe!
- 1/4 cup distilled white vinegar
- 1 Tbsp. dark rum optional
- 1 medium jalapeño seeds and veins removed, chopped
- 1/2 medium red onion chopped
- 2 green onions chopped
- 1 Tbsp. fresh thyme chopped
- 1 Tbsp. olive oil chopped
- 1/4 tsp. sea salt or Himalayan salt
- 1 tsp. ground black pepper
- 2 tsp. ground allspice
- 2 tsp. ground cinnamon
- 2 tsp. ground nutmeg
- 1 thin slice fresh ginger peeled, chopped
- 1 tsp. raw honey
- 4 4-oz. raw chicken breasts boneless, skinless
- 1/4 cup fresh lime juice
- Nonstick cooking spray
Place vinegar, rum (if desired), jalapeño, and onions in blender; cover. Blend until slightly chunky.
Add thyme, oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and honey; cover. Blend until almost smooth.
Pierce chicken all over with a small knife.
Place chicken in resealable plastic bag. Add lime juice; mix until well coated
Add spice mixture; mix until well coated. Marinate, in the refrigerator, for 4 hours or overnight.
Preheat oven to 350° F.
Remove chicken from marinade; discard used marinade.
Place chicken on baking sheet lightly coated with spray. Bake for 20 to 30 minutes, or until chicken is no longer pink in the middle and juices run clear.
Serve chicken with black beans if desired.
The Nutrition Facts box below provides estimated nutritional information for this recipe.