Categorized |Chicken, Gluten Free

A Non Traditional Stove Top Jerk Chicken.

There’s been a lot of discussion, hate and much love for this recipe after I posted the recipe video online. In an effort to prevent the traditionalists from getting uneasy when they go through this recipe, let me be clear that this is NOT a traditional jerk chicken recipe. This stove top jerk chicken recipe is mainly for anyone who do not have access to either a bbq, grill and/or pimento wood. It’s an effort to mimic the flavors you’ve come to enjoy from classic jerk, but with the convenience of using a sauce pan.

BTW, for those of you who wrote in asking for a gravy to go with your jerk chicken.. stay tuned, this gravy will blow your socks off!


You’ll Need….

3lbs chicken drums


1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
8 pimento berries (or 1 teaspoon ground allspice)
3 scallions
2 cloves garlic
1/4 cup vinegar
1 tablespoon soy sauce
1 teaspoon ginger
6 springs thyme
1 med onion
1/4 cup apple juice
1 tablespoon olive oil
1 scotch bonnet pepper
1 tablespoon brown sugar

1 tablespoon veg oil
juice 1/2 lemon
1 cup chicken stock
2 tablespoon tomato paste
1 tablespoon honey

* garnish with chopped parsley

IMPORTANT! Please go through the ingredient list if doing this recipe gluten free to ensure that they meet with your specific gluten free dietary needs. Especially the soy sauce and chicken stock.

Place all the ingredients mention for the marinade into a food processor of blender (chop finely and mix well if you don’t have access to a blender), then pour it over the washed/drained chicken pieces and allow it to marinate for at least 2 hours in the fridge.

Heat  1 tablespoon of vegetable oil in a deep sauce pan (tip – use a non stick pan for better browning), knock off most of the marinade off the chicken pieces and brown on med-high heat. Takes about 10 minutes or so to get some colour.

Add in the honey and tomato paste and give it a good stir. This will add some lovely colour to the dish and the honey will help balance off the heat of the scotch bonnet pepper. P0ur in the lemon juice and chicken stock followed by 3/4 cup of the jerk marinade the chicken was sitting in. Turn the heat up to bring it to a boil. Then reduce to a simmer, cover the pot and let it cook for 20 minutes. Now remove the lid and turn up the heat to burn off any excess liquid. Here’s where you’ll taste it for salt (adjust accordingly) and thicken the gravy to the desired consistency.

Your kitchen will have the wonderful scent of the ginger, spices and herbs from the marinade and to be quite honest you’ll be counting down the minutes to dive in. Garnish with some chopped parsley and get ready to enjoy some of the most delicious jerk chicken NOT made the traditional way. It may take on the appearance of stewed chicken, but I assure you there’s no mistaken the jerk elements of this tasty dish.

I almost feel as if I’m trying too hard to add validity to this recipe, but give it a try then come back and leave your comments!

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Recipe Name
A Non Traditional Stove Top Jerk Chicken.
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Average Rating
3.5 Based on 18 Review(s)
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29 Responses to “A Non Traditional Stove Top Jerk Chicken.”

  1. Amy Johnson says:

    I was looking for a jerk chicken recipe but I didn’t really want to use the oven. It’s summer!!! I love this recipe, I omit the apple juice, tomato paste and honey as I like a little bit more kick. It was sooo good. And the sauce was great, taste exactly like the take out I get at my favorite Jamaican restaurant with the price. I made a big batch and I marinate it for a day.

  2. Michelle F says:

    I loved this recipe! I would add, if you want that charred flavor, place your dish in the broiler for 2-3 mins…absolutely delicious!

  3. annabelle says:

    this was PHENOMENAL. My husband (still getting use to saying that!) and I just returned from our honeymoon in Cartagena Colombia and wanted to recreate some of our favorite dishes. We knew we would make REAL coconut rice (I brought some titote back), friend plantains and some sort of braised or stewed meat.

    This dish FAR exceeded our expectations. We didn’t have time to marinate the chicken, so we just blended all of the marinade ingredients with the chicken stock (we left out the honey and tomato paste to follow the recipe). We liberally seasoned the chicken with salt and pepper.

    I don’t think we had quite 3lbs of chicken and therefore the bonnet pepper was pretty intense! I think it would be the perfect amount (for people who like spicy food) if we had used 3lbs.

    This recipe is being added to our book of favorites immediately!


  4. WeHoJay says:

    Delicious! Raves all around when I served this on Super Bowl Sunday with Saveur’s Coconut Rice and Beans. Can’t wait to make again.

  5. Randy Lorenz says:

    First recipe I’ve found online that was good enough to comment on. Solid 9.5!!! Serve this on a bed of Basmati rice, and push it down with a quart of cold gin and tonic. One essential change – use 3 scotch bonnets – cook like a Jamaican!

  6. Linzi says:

    Most delicious! Thanks for this great recipe.

  7. Teresa Mapp says:

    Have been making this for a couple of years and my family love it! I use cider vinegar and a spoonful extra of honey as we never have apple juice in!

    It is also pretty good in a pot with a lid in the oven on a long slow cook! Fills the house with the most delicious smells!

    Thank you!

  8. Cordelia Ali says:

    Oh my goodness! I am so greatful for your website! I have been looking for gravy like this for YEARS!!!! It’s absolutely amazing thankyou xx

  9. korease says:

    I tried this and loved it. Will be making it again. Great job Chris you are a wonderful Chef. When my mom visited me a while back in Florida I was a lost Freshman in the kitchen but she has not seen the growth and huge improvement I have been able to do in the kitchen. In 2012 My husband and kids moved to Georgia and here I was able to find your site in early 2014. My mom is going to visit at the end of 2015 Gog’s willing and she will be treated like a Queen. She will get to sit back and taste her own hands for with your help and guidance Chris she wont be missing her home when she comes. Thanks.

  10. Kelly says:

    Originally I was looking at a recipe that called for 3 scotch bonnet peppers but wow. I am glad I came across this recipe and tried it out instead. I appreciate that you mentioned the spice for the kids. We used just the one pepper but will likely use only half of one next time as we are not too used to even that much heat. The flavour is absolutely amazing and I am sure anyone who tries it will love it.

  11. Angela says:

    Ss to ask but what vinegar do I use


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