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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
Backyard Jerk Chicken

Source: Everyday Food, July/August 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 Note

This recipe also works with roasted chicken: when she made this recipe on video, Sarah roasted the chicken at 450 degrees for 25 to 30 minutes.

Reviews (2)

  • 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.

  • MaryDGinHP 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.

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