Invite the neighbors over for a backyard barbecue featuring jerk chicken that gets its spicy flavor from an easy marinade that includes allspice, garlic, and spicy peppers.  It's also delicious with skirt steak or pork chops.



Ingredient Checklist


Instructions Checklist
  • 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).

  • 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 (2)

87 Ratings
  • 5 star values: 17
  • 4 star values: 31
  • 3 star values: 27
  • 2 star values: 9
  • 1 star values: 3
Rating: Unrated
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.
Rating: Unrated
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.