Zaire's Family Recipe For Kickin' Jerk Chicken



  • 1 tablespoon ground allspice
  • 1 tablespoon ground thyme
  • 1 1/2 teaspoons cayenne pepper
  • 1 1/2 teaspoons ground black pepper
  • 1 1/2 teaspoons ground sage
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon minced ginger
  • 2 tablespoons garlic (fresh, crushed)
  • 1 tablespoon brown sugar (or molasses)
  • 1/4 cup soy sauce
  • 1/4 cup dark rum (optional, but encouraged)
  • 3/4 cup white vinegar
  • 1/2 cup orange juice
  • 1 juice (lime)
  • 2 pepper (Scotch bonnet)
  • 3 green onions (diced)
  • 1 cup white onion (diced)
  • 2 pounds chicken pieces (I always encourage people to use legs and thighs, but breasts will work as well)
  • lime (for garnish)
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    1. Place chicken in a large freezer bag and pour in spice blend. Place in a bowl to make sure there isn't any leakage and refrigerate for at least 4 hours, but up to a day is preferable.
    2. Put all of the Spice Blend ingredients in a blender and whiz until smooth.
    3. Preheat oven to 350 degrees or grill.
    4. If using an oven, place chicken skin side up on a roasting pan and roast until cooked through (about 45 minutes) flipping once halfway through the process.
    5. If using a grill, place chicken skin-side down and grill until skin becomes crisp. Flip and finishing cooking thoroughly. Don't be afraid to blacken the chicken with this recipe.
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