Meat & Poultry Seafood

A Classic Jamaican Jerk Marinade.

jamaican jerk chicken

I just love the variety of exciting and scrumptious dishes you can find as you work your way up and down the islands that make up the Caribbean. To date I’ve not been to Jamaica, even though my friends who hails from there have  extended several invitations the past few years. Hopefully I can make the trip down the next time they plan a vacation and finally get to see “jerk” done the traditional way. Until then, I’ll keep making my homemade marinade/sauce and hopefully you’ll give it  a try. Beware! You won’t go back to the bottled stuff you get in the grocery store once you do though. You won’t believe how simple this is.

You’ll Need…

5 scallions (green onions)
5 sprigs of fresh thyme (about 1 tablespoon chopped)
2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon brown sugar
2 teaspoon ground allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
2 scotch bonnet peppers
1/3 cup soy sauce
2 tablespoon vegetable oil
1/4 cup vinegar
1 onion
1/2 cup orange juice
2 cloves garlic
1 teaspoon grated ginger

Notes: If you’re using dried thyme, use about 1/2 table spoon. This makes about 3 cups of marinade and it can be stored in the fridge for about 1 month.

Basically  all you’ll be doing is making a puree with all the ingredients I mentioned above. So you’ll need a blender or food processor.

jamaican jerk marinade

Rough chop the scallions, peppers, garlic, onion and thyme and place in the food processor to make it easier to puree. Remember when working with these hot peppers to wear gloves (the natural oil is deadly). Also note that most of the heat is within the seeds and the membrane that surround the seeds. So to control the heat, discard those. However, for that true authentic Jamaican feel.. keep the entire peppers.

jamaican jerk marinade (2)

jamaican jerk marinade (3)

Now add all the other ingredients and pulse to start. Then run the puree speed for about 2-3 minutes until everything breaks down to a smooth consistency.

jamaican jerk marinade (4)

jamaican jerk marinade (5)

For best results use this sauce immediately, but marinate your pork, chicken or fish (haven’t tried beef yet) for at least 2 hours before grilling or roasting in the oven. The next recipe I post I’ll show you how simple it is to use this marinade/sauce to make the Ultimate Oven Jerk Chicken. Stay tuned.

In the coming months I’ll also show you a secret ingredient I use to give this a Canadian twist.. I can’t right now as I’m sending off a challenge to Bobby Flay (he’s taking entries for a new show he’s working on). Wish me luck.

Don’t forget to join us on Facebook and check out the cooking videos – see on the upper right side of the page for links to those. And before you go, do leave me your comments below – it’s appreciated.

BTW, as we “Trinis” do… you can always add our signature to this by adding a couple shots of rum (I would use a dark rum), a little shado beni and how could we forget a drop or two of Angostura bitters.

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153 Comments

  1. Esther says:

    Good luck with your entry!, I will sure to try making this Jerk Sauce.

  2. SEAN MCGINN says:

    Did you ever get around to the Canadian twist recipe?

    1. Althea says:

      What vinegar do you use please?
      There’s lots of vinegars out there, thanks I await your reply

      1. admin says:

        plain white vinegar works best in my humble opinion. unless you can source Honey Vinegar.

  3. Thank you.

  4. Karen says:

    I’ve added fresh minced pineapple and 2 table spoons of apricot jam to this recipe and OMG! Makes it a bit stickier and helped to cool down the heat of the pepper. Thanks for this recipe, it was perfect!

  5. Bud says:

    Needed something quick to make this was perfect, added my 3 Carolina reapers. Even though it was very hot, the other flavors still stood out, PERFECT.

  6. Dave says:

    Great tasting jerk, however mine came out more green than brown? Could it be the I used light brown sugar and only the green portions of the green onions?

    1. Duncan says:

      A lot of jerk marinade has browning in for colour. Hope this helps!

  7. Frank says:

    Sorry for the double reply. I usually cook my jerk chicken on my Traeger grill at 325 til the breast and thighs hit 165. Usually takes about an hour and a half

  8. Michael Stanley says:

    My brother big respect and thank you for this recipe. I’m a new to this site and am no stranger to Jamaican cuisine myself. Good vibes and thank you for the knowledge. Keep up the good work.

  9. Larry says:

    What temperature, how long, and how much chicken?

    1. Frank says:

      This makes a good amount of marinade. I would say this is enough for a whole chicken butchered into 8 pieces plus plenty of extra. With the extra marinade mix it with a cup of mayo, a half cup of sour cream and a half cup of the marinade to make an awesome sauce for the jerk chicken

  10. Larry says:

    Has anyone tried marinading using a FoodSaver?

  11. Mike says:

    Far exceeded our expectations! Cooked 1.5 lbs chicken tenders in a covered skillet for about 20 minutes. Made the house smell great and was crazy delicious. Served with sweet peas and some black beans and rice.

  12. Carolyn says:

    Made this for Christmas Eve. Family has requested it again for July 4th! It’s very good!

  13. Steve says:

    This looks like it would work really well for beef jerky. I plan to marinate the beef in the refrigerator over night before putting it in the food dehydrator. Would you suggest any changes in proportions? I ask because the drying process sometimes accentuates some flavors more than others.

  14. Mused says:

    So essentially I want to make just enough marinade for a chicken breast, or a couple of drumsticks, 250gm approx. (skin on, bone in)
    Can you PLEASE pare down the quantities, I’d rather make fresh marinade every time. I tried but the flavour wasn’t quite right.

    Thanks so much. 🙂

    1. Larry says:

      I wonder if you could freeze it in an ice cube tray? Then break out a couple cubes when you want to cook.

  15. Angelina says:

    Hi Chris..I made your marinade and it was amazing, first chicken then shrimp…when kids ask for seconds that’s confirmation right there it’s good…so tell me what’s the secret ingredient to give it a Canadian twist? 🙂 Thanks!

    1. Kurtis says:

      Maple Syrup? Cheese Curds? The anticipation is killing me!

  16. Rowan says:

    Hi
    how long can you keep the puree? Can you store it in the fridge and use it again if you have some left over?

    1. Dan says:

      I’ve kept this in my fridge for a month or 2. Seems like it gets better with time. I’m sure at some point it will spoil but with all the salt and sugar it might take a while.

  17. I found this recipe a little earlier and I had to come back to this site to say how good it is. I was really surprised how good it tasted and the chef is right I probably will be making my own jerk marinade with this recipe from now on.

  18. paige says:

    roughly how much would you say this recipe served??:)

  19. I followed this recipe to a T. In fact the chicken is in the oven as I type this comment. I noticed my marinade was a bit on the green side, not sure how the chicken will come out (colour wise). Could I have missed something?

    Can’t wait to taste it…

    Dee

    1. Mines did too!

      1. Maria McConnon says:

        Which vinegar do you use?

        1. admin says:

          plain white vinegar

  20. Anita Cwynar says:

    The recipe doesn’t call for regular onions, yet they’re in the photo and instructions. Those who want to add them (not I) don’t have any guidance as to quantity.

    Thanks.

    1. admin says:

      Be sure to read again. There is 5 scallions (green onions)
      5 sprigs of fresh thyme (about 1 tablespoon chopped)
      2 teaspoon salt
      1/2 teaspoon black pepper
      1 tablespoon brown sugar
      2 teaspoon ground allspice
      1 teaspoon nutmeg
      1 teaspoon cinnamon
      2 scotch bonnet peppers
      1/3 cup soy sauce
      2 tablespoon vegetable oil
      1/4 cup vinegar
      1 onion
      1/2 cup orange juice
      2 cloves garlic
      1 teaspoon grated ginger

      1. Allie says:

        Yellow or white onion is in both pictures and instructions

  21. You made me a cook my wife is happy. From Arima living Bronx NY

  22. Fantastic marinade. I upped the amount of peppers from 2 to 6 because I really like it spicy. I leave it at 2 for my husband who is less inclined. Will be bringing this to a Canada Day celebration coming up. Thank you.

  23. Camilla says:

    I made a batch of this and whilst nice and hot- I really didn’t like the nutmeg. Way too overpowering! Will omit that next time.

  24. Jared says:

    I see a lot of comments on here saying they didn’t use the orange juice. This ingredient, along with fresh scotch bonnets and brown sugar, is critical. Do not substitute lime juice or Lemmon juice. It’s too acidic and will not get the right flavor. It’s the difference between a Caribbean flavor and a “this is some decent chicken that you spiced with everything on the rack.”
    Also, marinate over night. Personally I cut chicken breasts into strips and cook on the grill. Boiling off the marinade for sauce is a good touch as well.

  25. What temperature and how long you bake for

  26. Lady E says:

    Delicious recipe! I made it as my marinade for my thanksgiving chicken (there are just two of us, so no need for a turkey yet), and it was so good! Definitely was a hit, and without the habanero seeds, the spice is perfect. I will definitely make this again, and probably even put some in the freezer to have when I need it. And one of these days, when I make a turkey, I’m going to try this as a marinade and injection. Yum!

  27. Amanda says:

    I’ve used this recipe 3 times (minus the orange juice) and could not understand why it only got an average of 3 stars because it tastes amazing!!! Then today I made it without the cilantro (forgot it) and it tasted completely different. It’s still good, but doesn’t have nearly as much flavor. I would recommend using cilantro every time for flavor and a thicket marinade. Thanks, Chris – I love this recipe!

  28. julian says:

    An excellent recipe which i’ve used a number of times. Can you tell me though , did you not have a recipe for a hot scotch bonnet dipping sauce to increase the fieryness of the jerk chicken. I made it last year and it was fantastic but i can’t find it again and i need it bad.

  29. Dorothy Hudson says:

    Will try this weekend. My friend buys his sauce from a specialty store.

  30. Kiki says:

    Chris, what do you know about my life?! OMG, I have some people coming on Sunday to eat up the niceness and I’m planning to make rice and peas and oven jerked chicken. Lo and behold, I check my mail and you’ve shared this recipe again (I’ve seen you share it before & watched on YouTube). It was very delicious the last time I put it on pork and chicken. I added a little powdered smoke and put the meat in the oven with a ‘smoke boat’ accompanying it. In said ‘boat’ was: a little water, powdered smoke, ground pimento, and some cinnamon sticks. Flavour for days, everybody raved and licked their ten fingers! Alas, I have no powdered smoke right now but it’ll still be good this time around, I reckon. Thank you again for the timely assistance 🙂

  31. Pakmann2k says:

    I have been making this recipe for about two years now and love it. For best results, I marinade my meat overnight in the sauce and cook the next day. I baste a few times during a slow cook and have even used a smoker to get the most flavor. When done basting, take all the sauce that the meat marinated in and bring it to a slow boil in a saucepan. Have to boil out contaminents, especially if you had raw chicken in it. After cooking it gently, chill the sauce and it rocks on everything. From your jerk chicken to eggs in the morning, the sauce is really good if you follow the recipe above.

  32. chrissy says:

    After getting tired of the same old grace jerk recipe ( which is too salty, and spicy for me) I just tried this recipe yesterday 3/22/2015 and it is the best jerk chicken I ever had. I did not have any orange juice on hand, so I used a little lemon juice instead. I give it five stars!!

  33. Kelly says:

    This is easily the BEST jerk recipe I’ve ever tried making. Love it, always keep some on hand now.

  34. Sylvie says:

    I’m making it with snow crab legs tonight, it’s going to be delicious……

  35. Tamira McGee says:

    I know your good enough for Bobby clay ‘s … keep up the good work and thanks for sharing your recipes….

  36. Tim dinelle says:

    This sounds awesome I will try it on the grill with chicken this weekend and good luck with bobby

  37. NathanDe says:

    I have today just tried making this marinade, I’m using for the ultimate oven Jerk Chicken but it’s has not come out looking as dark, I didn’t have enough time for marination only an hour, I wonder if this has something to do with it. I’m from the uk and I don’t know what a broiler is

    1. Zena Herbert says:

      Hi NathanDe. A broiler is what we call a grill in UK, like you use for toast or to grill fish.

  38. Danielle says:

    I tried this recipe last night and it was easy to put together and it was tasty. I didn’t have orange juice so I used apple instead. Next time I’ll try with orange.

  39. Hi Chris this marinade sounds wonderful, can’t wait to try it…yummm…thanks for sharing your wonderful recipes with us..keep up the good work..

  40. Jenny Ma says:

    Just made this with chicken drumsticks last night and it went over quite well! I used a jalapeno instead since my grocery store didn’t have Scotch bonnet or habanero peppers, and also subbed soy sauce for coconut aminos for a soy/wheat allergic guest. It was delicious and a hit with everyone, including my toddler! Thanks for this great recipe!

  41. Big Nick says:

    I used this recipe today…. It is amazing instead of the Bonnet peppers i used a couple bhut jolokia out of my garden. It was…. HOT, but amazing.

  42. Valeried1111 says:

    Love, love, love this “Jerk” marinade. I Have used this recipe several times. I grill the chicken using mesquite charcoal (wish I could get the pimento wood) and the color is gorgeous. I like a little char (burnt) on the chicken skin. Mmmmm, yummy!

  43. Kristen says:

    This turned out great! Made it to go with beef patties and my husband practically drank it. He put it on hamburgers with mayonnaise (not something I would eat but he loved it). Also great to add some more kick to Jamaican rice and beans. Thanks.

  44. Jack says:

    Hi, just a quick question what type of vinegar do you use? thanks.

  45. Marcin says:

    Hi Guys,

    I have prepared this marinade few times, but each time it comes out very watery, and because of it it doesn’t really stick to the meat (it runs to the bottom of the baking tray). I am wondering what am I doing wrong?

    1. admin says:

      Hello Marcin,

      once you marinate the chicken with the marinade for a while it should absorb the flavors. You have a couple options.. cut back on the amount of liquid and blend until chunky (not puree). this way you have pieces of the herbs etc to hold onto the chicken pieces.

  46. Alan says:

    Could I use this as a squirty sauce like a spicy jerk ketchup?

  47. […] adapted this recipe from the Carribean Pot website. I really like the suggestion at the end of adding a couple of shots of dark rum, shado […]

  48. alan says:

    will this work if I am using a BBQ?

    1. Caitlin says:

      Yes it would be perfect for a BBQ

  49. Nathania says:

    I’m allergic to soy sauce. Can I make this without soy sauce or use a substitute?

    1. Ben says:

      I run into the same issue, but not due to allergies. I eat paleo, so I substitute coconut aminos for all recipes with soy sauce. Try it out, very similar taste but all natural! You can find it at Whole Foods or online.

      1. uwcb says:

        You can use Bragg’s Liquid Aminos too. You’ll find that at most stores these days, or Whole Foods for sure.

  50. KERRI says:

    Every time I’ve made this it’s been different could you suggest how many mls instead of 1/4 or 1/2 cups please ?

    1. Andy says:

      Google has the answer to almost everything:

      1/4 cup = approx. 60 ml
      1/2 cup = approx. 120 ml

  51. Anne says:

    This recipe is awesome just awesome.
    The flavor is amazing. I do like it spicier and use 5-6 habanares since stoch bonnets are not easily available.

  52. ChristineL says:

    Is there another pepper you can use to substitute for the scotch bonnet peppers? I don’t think I can can get them here.

    1. Ali says:

      Hey Christine, I live in Australia now and use habenero chillies instead of scotch bonnets. They are simarlarly firey yet fruity. I dont see them that often so I buy a batch and keep them in tbd freezer. Hope this helps 🙂

  53. John says:

    You think I could use this for a jerky marinade?

  54. Theresa Anazodo says:

    Tried several jerk resiepes, by far this is the best ever. Thanks

  55. […] here. If you would rather avoid citric acid or you can’t find Walkerswood Jerk Seasoning, Caribbean Pot’s Jerk Marinade Recipe is also super easy (throw everything in a blender!), all natural, and very good. Jerk Pork […]

  56. […] is from Carribeanpot by Chris. Thanks Chris, this turned out really amazing. NO LEFT […]

  57. Love this receipe! Last night I switched out the orange juice for cloudy apple juice (lack of ingredients) and it was beautiful. Thanks

  58. steve/Birmingham says:

    Used this recipe for first time this week on a whole chicken and it was fantastic. Trying it again on chicken pieces and replacing half the vinegar with coconut white rum. Tasted raw ingredients and was very pleased with taste. Many thanks.

  59. Can you use apple cider vineger instead of white vineger?

  60. Forgot to add the soy sauce 🙁

  61. Debbie Alejos says:

    I have been looking for this recipe, every recipe I have come across was horrible! All missing the key ingredient Ginger! Thank you!

  62. Corey says:

    Dear Chris, just made this marinade and the flavors really sing… great recipe, thanks so much! Look forward to making more recipes from your website/videos

  63. Hey Chris,
    Can I substitute 3/4 cup sour orange juice for the 1/2 cup regular orange juice & 1/4 cup vinegar?
    Best Regards,
    -Joe

  64. Just got back from my second trip to Jamaica, I’ve been looking for a good jerk chicken recipe! Can I bake this in the oven? Or slow cooker?? If so, at what temperature and do I cover? Also. How much chicken does this recipe cover. Thanks so much.

  65. Can I freeze it for later

  66. I have been looking for a good jerk marinade recipe and this is just what I needed. Just made this marinade this evening and looking forward to trying it out on my chicken soon. Thanks for the wonderful recipe.

  67. Hi, sorry if someone already asked this questions, but is ther an alternate for bonnet pepper? Im oversease right now

    1. Patrick Bergin says:

      Habaneros will work.

  68. Hi, got a questions and if it was answered before I’m sorry for asking again. okay I’m overseas and i’m not able to find bonnet pper or allspice, do you have an subsitute for thise items…..
    thanks

  69. hi chris
    we love jerk chicken
    but,i live in germany and here i cant get allspice it seems…could you tell me waht to do?
    thanks, and by the way,i love your site

    1. Allspice is known in Germany as ‘Piment’ or ‘Pimento’. You should be able to find this quite easily.
      In English speaking countries it is also known as Jamaican pepper,
      Hope this helps.

    2. Caro,

      actually you can get allspice in germany. its called piment and you can get it at kaufland or edeka. just look in the spices section

  70. Chrissy says:

    Hi Chris, I want to make this dish for a party I’m having over the weekend, but I can’t seem to find the all spice, I live in Burlington, ON

    1. admin says:

      have you tried the spice section at Loongos’

    2. The bulk barn should have everything you’re looking for.

  71. Sherry says:

    I used this marinade and made jerk chicken wings {in the oven}…It was delicious, the family loved it. Went well with the baked macaroni [macaroni pie] and peas and rice…Thanks Chris this is a keeper. 🙂

  72. Danniella says:

    Oh my goodness. Tried this last weekend – wow. Coming up to Carnival here in West London so I am getting my island cookery vocab up to speed. Thanks Chris for a great site and really welcoming attitude!

  73. Jessica says:

    I see white onion in the photos above but your video and recipe only list the green onion… Also, the nutmeg, I didn't see nutmeg in the video but it is in the recipe here. please clarify. keep on cookin!

  74. Brad says:

    i have made Jerk Turkey Burgers for 10 years and this is the first time I made the Jerk myself. I used your recipe ans WOW they are 100 times better than EVER before. Slice of Onion, Mango, Munster Cheese and a little drizzle of your marinade made my year! Thanks sooooo much! Great Great Great!

  75. Y.Goh says:

    Hihi, I made the jerk chicken for my friends and everyone loves it! I have no access to scotch bonnets so I had to use bird's eye chillies. Spice level went too low 🙁 Otherwise, it was a lovely meal and I am about to repeat it for Father's Day. However, I would like to make jerk fish this time round, any recommendations on what time of fish?

  76. […] time that I make this I will use the recipe on Carribean Pot. Unfortunately I didn’t have the time to make everything from scratch like they did, but next […]

  77. Tanisha says:

    Great recipe info! I've never made Jerk chicken before (just didn't feel confident enough about the recipes I had seen prior to this one) but NOW, I'm gonna dive in and make it next weekend! Thanks so much for sharing! :o) Greetings from Chicago!

  78. MARGARITA JIMENEZ says:

    GOOD LUCK … WITH THE CHALLENGE….. HAVENT TRY THE JERK CHICKEN YET.. PRETTY SURE IS FANTASTIC…… I WILL MAKE IT SOME TIME NEXT WEEK…. I WILL LET YOU KNOW …. LOVE MARGARITA JIMENEZ FROM DAVIE . FLORIDA…..

  79. I love Island food and this jerk chicken recipe was the BOMB……….I will be back for more recipes and THANKS…….

  80. Emily says:

    This recipe is the bomb!! Last night, I had some extra marinade left over so I put it on some fish…it was delish!!!! Chris, you're truly a cookin genius.

  81. Very good recipie. I've been making jerk chicken for years & I've had several variations. I use mango nectar & rum. When I'm too lazy to make my own Marinade I.cheat & buy Walkerswood Jerk Marinade. Its the next best thing. Thanks so much for sharing, delicious.

  82. This marinated looks like the ingredients of any decent jerk marinated. great if you simply want to make jerk chicken. Once in a while, you have some jerk chicken in Jamaica, grand Cayman’s Boden town, or S. FL. all made by real jamaicans and they taste unbelievable and traditional & authentic. you realize that their recepie is different and that they are also using something different (maybe tamarind or some other unique ingredient; i have no idea). But this receipe isn’t it. For the right taste, ingredients are everything. For example, Chinese Jamaicans use soy sauce, but i can gurantee that they are not using Kikkoman regular or lite soy sauce. most Jamaica do not even use soy sauce in authentic jerk. If u feel your marinade is to salty, add some now sugar or vinegar. either way, I wish I could find a truly famous authentic jerk receipe.. ps, i believe fresh pigment seed and great young pimento leaves and yellow (little pumpkin looking) scotch bonnets (and green scotch connects) are an absolute MUST). I hope someone can add something vauluable. Your hopeless Jerk, David : )

  83. Charles Visser says:

    hey Christo ,how come it took so long to put this up, this is the ducks nuts!!! unreal

  84. Gorgeous! I now live in New Zealand, where they don’t have jerk marinades or scotch bonnets! so had to use Thai hot chiles instead…. But it was still delicious! My kiwi husband had never had anything like a jerk sauce…. I used it on a pork loin and some grilled pineapple for a salad. Thank you so much for the recipe. I’ve added it to my favorites.

  85. Tracy says:

    this marinade is AWESOME!!!! I've tried it and my Husband loved it and my 2 girls 8 and 3, thanks for sharing I love your food and will be back to this site often.

  86. Petra says:

    thanks for the recipe i am wondering how long this marinade will stay in the fridge before developing a distasteful taste? I have it made and will be waiting to thaw out my chicken then apply the marinade this evening to sit for 6 hours … does that sound ok? or should i use it within the next 12 hours? thanks so much

  87. […] brought the Island feel through serving us Jamaican stew oxtail, Jerk chicken (using this Jamaican jerk marinade), Jamaican rice and peas, and a Jamaican […]

  88. My husband asked me to make "something Caribbean" this week, and I stumbled upon your site. You have so many awesome recipes! I decided to try something 'safe' like jerk pork for the first time trying Caribbean cooking and this absolutely did not disappoint! My husband and I devoured it and our exchange student from China thought it was amazing! Then, my twin 22 month olds BOTH ate it AND asked for seconds! This never happens! so thanks for a great meal that the entire family loved!

  89. […] of garlic, 2 bay leaves, a tea bag either chinese black tea or orange peko style tea. A touch of jerk marinade or spcies and the above puree’d pepper combination. Add a healthy handfull of cane or brown […]

  90. charmaine england says:

    im going to give this a whirl tomoz

  91. Nadia says:

    This was absolutely delicious!! The entire family loved it…they loved the flavors so much that now they want me to make jerk chicken wontons!!! lol…..gonna make them tonight 🙂

  92. Nadia says:

    This recipe looks so yummy! I've never had jerk chicken so I'm quite anxious to try it. I think I'll use the full marinade recipe (3 cups) on two whole chickens (cut up). Hope it works out well 🙂

  93. I just tried this today for the first time . I ‘m sensitive to salt so I find the soy sauce a little overpowering. Has anyone tried this without the soy sauce? Was it good?

    1. Matt says:

      Why not just try low sodium soy sauce? Just an idea, hope it helps.

  94. Patrice says:

    This recipe was absolutely the BOMB! Terrific; I made it for a huge gathering of people (toned down the hot; put it had a KICK!); they loved it and I made a hotter batch for myself as well as passing your site on to both my sisters. I'll look out for more recipes.

  95. Rico says:

    Thanks for the recipe; however, my years in Jamaica and being married to a Jamaican I don’t remember the jerk seasoning quite so liquidy. Nor as sweet as yours…usually is a bit thicker and much more peppery. This is a nice variation from the traditional one though. Thanks for the recipe.

  96. Vaness says:

    they dont have scotch bonnet peppers at my local fry's can I use Habanero?

    1. Patrice says:

      oh yes; that is what I used. There was a "pepper" guide at the grocers that said scotch bonnets were comparable to habaneros.

    2. jerkboy says:

      Asain supermarkets usually carry scotch bonnet peppers – they have a very distinct taste that isn't found in any other hot pepper. They are a must for real jerk flavour!

  97. Julie says:

    I returned to my fave inn in Jamaica after ~10 years and they no longer barbecue authentic jerk–they use a canned sauce and add it afterward to the chicken, and no more pork. So I told my boyfriend I'd look it up and make it right at home. Your recipe worked great!!! Thanks!

  98. Sandra says:

    Hi Chris,
    I must let you know that the Jerk Chicken I made this evening came out perfect. I also made the Bajan Rice and Peas and a Cole Slaw to go with it. My Dinner couldn't be any better! Thanks again for the recipes.

  99. Sandra says:

    Hi Chris,
    I must say that Ms Angela is an idiot and have no manners whatsoever. She should be very grateful for the wonderful recipes that you're giving us. I came here to get that recipe today because I'm going to make Jerk Chicken, Bajan Rice and Peas and a lovely Cole Slaw. Thanks again for all your great recipes Chris, God bless!

  100. Great recipes!!! Whenever I cook, I alwz look at ur recipes first. They’re gr8! Especially wit that trini flavor combination. Keep up d good work! I depend on u wen I cook!

  101. YUM YUM!!

  102. I’m going to try this with beef. I’ll keep you posted.I cant wait

  103. Holmes says:

    mine came out brownish yellow (kinda like curry)??

    1. Julie says:

      Did you forget or measure short on the soy sauce?_

      1. Simon says:

        If you add a little bit of Browning liquid to the marinade you'll get it darker. If you've not seen this before a lot of stores that stock Caribbean ingredients will have it as it is used quite a bit for getting meat that dark colour; it's flavourless and works just like food colouring. Beware though as a little of this stuff goes a long way. Add too much and your marinade will come out almost black (but it'll still be super tasty!)

  104. Um, does anyone know how to print a recipe?

  105. sarah says:

    ate this last night and it was amazing, so moreish. I completely forgot to add the orange juice to the marinade, but then just squeezed some over the chicken just before putting it in the oven and it still came out great. definate standby recipe.

  106. Hilda Cannella says:

    Gracias Christ, tu eres el mejor!!!!!!

  107. Brian P says:

    This recipe is terrific, I love it. Thanks so much. I told my brother about this recipe and he can’t get enough either. Thanks again.

  108. ANGELA says:

    HOW COME HERE THE MARINADE LOOKS BROWN AND ON THE OTHE RPAGE ITS BRIGHT RED THE FUCK. THE COLOR IS THE ONLY THING THAT BROUGHT ME HERE SO…

    1. jumbieg says:

      Lovely use of language ms. The final color you see is after it's been in the oven. Take a look at the ingredients of this and/or any jerk marinade and tell me where the 'red" would come from. That's the natural color after roasting in the oven..

    2. Djpopdod says:

      WOW!!! Angela! What's with the hatin'? What's with the language?

    3. CatStull says:

      Is your vocabulary so poor that you have to use such language?

  109. A B says:

    Ah! I thinks it's the scallions! Don't blend the scallions — they bitter the marinade right up… just chop them and fold them into the other blended ingredients…

  110. A B says:

    Do you use the stalks of the fresh thyme? My marinade is coming out heaps bitter…

    1. I think it is the allspice. Mine came out bitter too but still good. Better than store bought with a bitter aftertaste.

  111. Christopher Hosein says:

    I will try out some of your ideas and recipes…stay tuned! "One Dish One Love" Las Vegas!

  112. suzi says:

    Yum looks good!

  113. Angie says:

    I am definately going to try this recipe for the Jerk Marinade and when I do I will get back to you . Smile

  114. chricynthia alleyne says:

    man i am so grreatful for this recipe. what is in the supermarket has msg. i prefer the local touch. Thanks fior the recipe .

  115. Carolyn says:

    FYI You should of taken of skinned ur chicken!

  116. mandrill says:

    Ha ha. I have just served this up to my daughter and she devoured it and wants seconds. She said "No offence dad but it tastes nothing like the Jerk that we buy in our favourite takeaway but it is still delicious" I will work on it and tweak until I come to the taste that suits me.

  117. Traci says:

    Can hardly wait to see your Ultimate Oven Jerk Chicken Recipe – please post it SOON!!!!!

  118. Compre says:

    Jum ah thought ,pimento is the secret ,according to the youtube vid .

  119. damion says:

    his name is bobby flay eh plz don't go callin d man bobby flaw keep up th great recipes btw!!!!!!

  120. Very similar to my recipe but I use a lot more scotch bonnets =0

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