New This Month

Backyard Jerk Chicken


Transport your taste buds to the tropics with this Jamaican spice blend. Also try it with skirt steak or pork chops.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2012


  • 1 Scotch bonnet or habanero chile, stemmed
  • 1 bunch scallions, cut into pieces
  • 2 cloves garlic, smashed and peeled
  • 1 1/2 teaspoons dried thyme
  • 2 tablespoons packed dark-brown sugar
  • 1 tablespoon ground allspice
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons vegetable oil, plus more for grill
  • 3 1/2 to 4 pounds chicken pieces
  • Salt and pepper


  1. In a food processor, puree chile, scallions, garlic, thyme, brown sugar, allspice, soy sauce, lime juice, and oil. In a large zip-top bag, toss chicken with paste. Refrigerate at least 1 hour (or up to 1 day).

  2. Heat a grill or grill pan to medium-low. Clean and lightly oil hot grill. Season chicken with salt and pepper; grill, covered, turning often to prevent charring, until cooked through, 45 to 50 minutes.

Cook's Notes

This recipe also works with chicken roasted at 450 degrees for 25 to 30 minutes.

Reviews Add a comment

  • sazerac
    9 AUG, 2014
    Delicious! I cut the recipe in half and still used the whole habanero, and it was perfectly spicy. I baked it but would also love to try it grilled someday.
  • MS12137482
    27 MAY, 2013
    Used one habanero-use two next time. Marinated the chicken for about 7-hours, meat turned grey. On my grill med-low, had to take it off 20 min. early & rested for 10 min. it scorched a bit; next time on low only. Good flavor but didn't look like the picture. Would try it again.