Authentic Jerk Chicken

I have previously added a recipe for jerk chicken which was a quick and easy way of making the dish. This recipe is the proper authentic Jamaican recipe for the preparation and marinade of some seriously awesome jerk chicken!




Makes 700 ml of marinade, enough for 6 pieces of chicken and plenty leftover that you can freeze for next time! 

  • 3 tbsp jerk seasoning
  • 4 tbsp pimento
  • 4 scotch bonnet peppers
  • 200 ml white  vinegar
  • Small bunch of thyme
  • 1 bulb garlic
  • 3″ piece of ginger
  • 2 medium onions
  • 4 spring onions


Preheat your oven to 180°/356°F/Gas Mark 4 or best thing would be to light the barbecue for that authentic smoky charred taste!

1. Score the meat with a sharp knife, this will allow all the layers of flavour to really get into the meat. Next sprinkle around 3-4 tablespoons of the jerk seasoning over the meat and using your hands rub it all over. Then, gently warm the pimento berries in a dry pan for a minute, this will help awaken their oils and aroma. Grind them up using a spice grinder or pestle & mortar, sprinkle and rub this all over the meat. 

2. Blend the scotch bonnets and vinegar together, I made a paste of the ginger and garlic and threw that in the blender along with the thyme, roughly chopped spring onions and white onions. When you are blending this all together if it’s struggling to break down, simply add some water to help it to all combine to a very fragrant mouth-watering marinade. 

3. Important step! Put some gloves on for this, you don’t want that spicy marinade under your nails or too long on your skin. Pour the marinade all over the meat and massage it into all the crevices and ensure it comepletley covers all of the meat. You spent some time making the marinade so ensure that you can get the maximum out of it! Put the marinaded meat into the fridge and let the jerk marinade do its magic over night. 


4. When you want to cook the meat, bring it out of the fridge and let it come to room temperature. It will take around 35 minutes in the oven and the same on the barbecue using indirect heat. Always ensure the food is properly cooked through. Enjoy! I know you will haha. 



Goes really well with some wonderful rice and peas, coleslaw, dumplings, plantain, sweetcorn salad, gosh my belly’s rumbling! loll

Once cooked this is a medium-hot dish, so use less scotch bonnet peppers if you can’t handle the heat. Personally, I will always make my dishes as authentic to the real recipes as I can, out of respect for other’s cultures and history of their food. 


If you give this recipe a go don’t forget to let me know!

Feedback is always welcome

Bon Appétit!

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