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Jamaican Jerk Chicken

Jerk Chicken!
Jerk Chicken!
Abigail Bernd

Caribbean food is full of flavor and spice. It tastes like white sand beaches and turquoise water. 

A great place to buy Caribbean food staples is at the African and Caribbean market in Lexington.  It has spices, produce and meats that all are great in any Caribbean dish. 

It is worth many trips to for the unique, high quality items. Some of the items the market carries are hot curry powder, white yams and many different types of flours and beans. 

One dish you can make with ingredients from the African and Caribbean Market, or from most grocery stores is Jerk Chicken.

The following recipe for Jerk Chicken is great any time of year. In the winter months just use a grill pan instead of a barbecue.

The rub in this recipe is sweet, spicy and aromatic. It makes for a delicious dish. Enjoy!

Jamaican Jerk Chicken 


4 boneless skinless chicken breasts

1 tablespoon plus extra for greasing the grill

2 tablespoons red onion, finely chopped

2 cloves garlic, minced

1/2 tablespoon brown sugar

1/2 teaspoon dried thyme

1 1/4 teaspoons ground cloves

3/4 teaspoon salt

1 teaspoon pepper

Juice of 1 lime

1/2 tablespoon honey


1. Combine all of the ingredients, except for the chicken, in a bowl. Pour over the chicken and marinade 4 hours to overnight, 

2. Brush a grill pan or barbecue with olive oil. Cook the chicken 5 minutes on each side, or until cooked. Serve with black bean salad. Serves 4. Enjoy! 


  • Kristin King - Norfolk Cooking Examiner 5 years ago

    Delicious! I love jerk chicken - or pork!

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