In Memory Of Karen Nicole Smith, 1972 - 2016

The Ultimate Oven Jerk Chicken.


oven jerk chicken (7)

A bit of a bold statement and I’m sure my Jamaican friends are scratching their heads pondering why this “Trini” making such bold claims. One taste of this succulent jerk chicken after it comes out of the oven and you’ll know why it’s an “Ultimate” dish. Following on the other “Ultimate” recipes I’ve shared in the past, this one will not disappoint (search “Ultimate” on the right side of the page to see the other recipes in this category).

Yes, traditional jerk is made on the grill with pimento wood as it’s base of flavor and while you can’t duplicate this in the oven, this one is very convenient for people who don’t have a grill or live in northern climates and have to deal with bitter cold winters. Personally a little snow and minus degree temperatures can’t keep me away from my grill, but lately I’ve found that I don’t brave the outdoors as much as I used to in the winter.

NOTE: For the marinade for this you’ll need to refer to:  A Classic Jamaican Jerk Marinade.

You’ll Need…

6 chicken legs (with back attached) about 4-5 lbs
1 lemon or lime (or 1/4 cup vinegar)
1 cup Jerk Marinade

Tip: Line your baking dish with aluminum foil to make the clean-up after easier.

Trim off the excess skin and fat off the chicken (but leave most of the skin – you can remove it later before eating), then pour the lime or lemon juice (or vinegar) over the trimmed chicken. Then rinse off with cool water and drain. Now take a pairing knife or fork and pierce the chicken pieces. This will allow the marinade to penetrate the meat and really “juice” it up. Now you’re set for marinating the chicken. In a zip lock bag or bowl with a lid, pour the jerk marinade and mix everything well. Now seal and place in the fridge for at least 2 hours. I used a large baking dish, which I sealed with plastic wrap. This way when I’m ready, it can go directly into the oven.

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oven jerk chicken (3)

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After 2 hours take it out of the fridge and pour everything (including all the marinade) into a baking dish and let it come up to room temperature while you oven heats up. I had mine marinating in the baking dish already, so I was good to go.

Preheat your oven at 375 degrees.

Place the baking dish with the chicken on the middle rack and allow this to cook for about 1 hour and 20 minutes. The chicken should be cooked after that, so if you want to add some rich colour to the finished dish, you may need to turn on your broiler for a few minutes.

oven jerk chicken (5)

oven jerk chicken (6)

oven jerk chicken (7)

If you want you can place some aluminum foil over the dish the first 30 minutes of cooking, but I find that leaving it exposed (open) works great. While this cooks in the oven your home will be blanketed with the lovely scent of rich Caribbean spices and herbs and you’ll be counting down the minutes until you can devour a succulent piece of the Ultimate Oven Jerk Chicken. Here I have it served with some rice and creamy coleslaw. BTW, the sort of sweet and creamy flavours of the coleslaw complements this jerk chicken wonderfully.

Before you go, please leave me a comment below – it’s always appreciated.. even if it’s just to say hello. And don’t forget to join us on Facebook, Twitter and do tell your friends about the cooking videos.

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124 Comments

  1. Gina
    September 9, 2020 / 5:51 am

    For me, jerk chicken has to have scotch bonnet peppers. I can’t find them where I live, so I use scotch bonnet pepper sauce instead. It adds that authentic flavor.

  2. Warith Rasheed
    November 19, 2018 / 1:23 pm

    Can you use a jerk rub combined with jerk marinade or one or the other? I never cooked jerk chicken before so I went to the market and bought marinade and rub.

  3. Josh
    September 27, 2018 / 11:42 pm

    Made this jerk chicken today. It was DELICIOUS! I am not going to lie.. I used 5 orange habaneros in place of the 2 Scotch Bonnets.. They are hard to get here. I marinated for 8 hours on the first batch and it is great. I took a bite and nothing but flavor… 20 seconds later.. here comes the heat. This is going in my cookbook. Thanks!

  4. September 8, 2018 / 12:32 pm

    I tried the Trinidian jerk chicken last Sunday, never cook jerk anything before and this recipe was so easy and the taste was delicious. My son even took some to his friends. I give this a perfect 10.

  5. Will
    August 15, 2018 / 12:05 am

    Hi Chris, thank you for your awesome recipe. I follow this recipe and my jerk chicken turned out amazing!

  6. Jacqueline
    May 14, 2018 / 8:22 pm

    Hi Chris, I will surely try this jerk chicken recipe. Just looking at yours, I can taste it thru my lap top screen.(LOL)

  7. Christine
    May 4, 2018 / 6:03 pm

    Bonjour de Montréal !

    Thank you for your site full of excellent recipes. I miss so much Glen’s cooking and parties (a friend from Trinidad). He taught me a few Trinidadian recipes years and years ago, but I wanted to learn more, so thank you so much for all the very detailed explanations and pictures, I will try a few very soon. Au plaisir ! 🙂

  8. MJ
    April 19, 2018 / 8:17 am

    Best Jerk Chicken recipe ever

  9. Belema
    July 22, 2017 / 2:32 pm

    This was simply delicious. Everyone loved it. Tasted even better the next day.

  10. Bernice Martin
    February 12, 2017 / 12:40 am

    This looks so good.

    • Lucia Harrison
      February 25, 2017 / 6:38 pm

      Simply amazing! Much better using your recipe for jerk marinade than the bottled version. I agree!

  11. Gigi
    February 8, 2017 / 10:18 pm

    Oh my, this recipe is awesome, and my son-in-law said it was even better the next day. The Marinade was delectable. I could not find scotch bonnets so I used habaneros. I was afraid to use 2 of them, so I used only 1, wished I had used both.
    Thanks for sharing the recipes!
    Gigi

  12. Nate
    December 25, 2016 / 12:22 pm

    Thanks once again! It smells wonderful, and tastes delicious!

  13. janet fizzinoglia
    July 21, 2016 / 12:48 pm

    Will do tonight thank you

  14. June 17, 2016 / 1:27 pm

    Thanks Chris. This is beautiful. I like the way of perfecting it in the oven. This is a must-try people!

  15. Saira Ali
    May 26, 2016 / 9:28 pm

    I made this tonight and it was amazing. Thank you so much for publishing your recipe! It was eight million times better than the stuff from a jar. I couldn’t find scotch bonnets in my market so I used a mix of bird chillies and serano pepper and jalapenos and it was great.

  16. Kathleen Arhinful
    April 10, 2016 / 3:55 pm

    I love this recipe. I am so glad I found your website.

  17. Melissa
    March 26, 2016 / 12:56 am

    Hello, I’ve done this it’s delicious!

  18. David
    December 15, 2015 / 11:48 am

    I have been waiting for a recipe like this one. Thanks, Chris.

  19. symone
    October 29, 2015 / 3:56 pm

    I followed this recipe but couldn’t get the rub to be that fine so it’s chunky, I hope it’s okay!!

  20. A.mom
    August 7, 2015 / 7:10 pm

    Thk you so very much!

  21. Tom L.
    May 20, 2015 / 11:23 pm

    Just made this, and it was delicious! Question, the chicken ended up, being completely drenched in the bubbling marinade and it’s own juices, after about an hour, almost like it became braised. Is that what we are going after here? Was I supposed to drain the pan the chicken was cooking in, after an hour, or, is it supposed to cook wet like that? Anyway, loved it, and really enjoyed learning how to make the marinade homemade. Thanks!

  22. jamaican diva
    April 12, 2015 / 12:13 am

    I have got to say i am truly impressed, I watched your grilled jerk ckn video first, I am amazed at your passion and thoroughness. I was overjoyed when I saw the oven version becsuse unfortunately I live in the city and dont own a grill. I can’t wait to try this recipe! And I will be back with the outcome. I do wonder though, do i have to use the baking dish? Because I have seen others just use the racks in the oven, will the out come vary?

  23. Lawrence Frost
    March 21, 2015 / 3:57 pm

    Love your recipe. Now, I am cooking this recipe for a crowd of 35. How much in advance can I cook the Jerk Chicken? I only have one oven and have other items to cook for the dinner. Thanks for any help you can give..

  24. Sally
    March 16, 2015 / 7:49 am

    Once again a great dish. How did you prepare the rice? Looks good 🙂

  25. Erob
    March 7, 2015 / 3:04 pm

    So easy to make. Enjoyed making your jerk marinade as well…so fresh and smelled so good! Didn’t have exact peppers so used habaneros and small piece of sweet red pepper. Smells so good cooking in oven…Can’t wait to taste it!

  26. John B
    January 30, 2015 / 9:19 pm

    Have it in the oven now and it smells great!! What are some other good sides for the chicken?

  27. Stace
    January 25, 2015 / 1:25 pm

    You have done it again Chris! I tried this and absolutely love it!! I also love the fact that all the ingredients were already in my pantry/refrigerator! Keep up the great work!!!

    • admin
      January 25, 2015 / 2:48 pm

      so glad you found it handy and delicious.

  28. Junior
    January 20, 2015 / 5:50 pm

    Great recipe

  29. justice
    December 5, 2014 / 9:11 am

    Nice recipe I add a few whole garlic cloves to give it that sweet roasted garlic taste

  30. Sandy
    November 26, 2014 / 9:40 pm

    Trying this on the weekend. thanks for sharing

  31. Haiti Omerfimihan
    November 10, 2014 / 6:25 pm

    Great recipe! We love Jamaican food!!!
    Had a lot of fun making this.

    Regards
    Eritrean and Nigerian

  32. Zarah
    October 24, 2014 / 12:55 pm

    I absolutely love this recipe! It’s the of all recipes online. I’m carribean and this is definitely how my grandma would make her jerk chicken. Thanks so much for sharing your recipe! I’ve used it for over a year now and my family absolutely love it. I use a lot more gravy when cooking cos my family love gravy. Just personal preference however!

  33. missy
    October 19, 2014 / 10:40 pm

    Can’t wait to try this recipe.

  34. August 22, 2014 / 11:39 am

    Wow! Wow wow wow. This is heaven.

  35. Kam
    July 23, 2014 / 1:21 pm

    I first tried this recipe with wings only I served it with white rice and curry cabbage and it was D-lelicious! I couldn’t wait to try it with the leg and thigh… Thank you.

  36. L-lh
    July 19, 2014 / 3:06 pm

    Wow……what can I say? I have tried jerk chicken before making it without a BBQ and it just never tasted the same from the oven nor did it go crispy and yet I used your marinade and even though my fan oven only went to 295 I put it on for 50mins and then put the grill on for the last 10mins and it was amazing I will definitely use this recipe again and the friends I cooked for really enjoyed it!

  37. Kristy
    June 11, 2014 / 9:20 am

    Can I use chicken breasts instead of bone-in or boneless thighs?

  38. Sophie
    May 30, 2014 / 11:11 am

    Sorry was just wondering … You leave it for 1 hour 20 mins on what tempreture ? Thanks

  39. cheryl
    May 2, 2014 / 8:09 pm

    From guyana this is my first try and I love it

  40. candace king
    April 28, 2014 / 4:13 pm

    hi- am just now going to put chicken into oven-have used walkerswood jamaican jerk rub from a jar i purchased at waves market on the outerbanks nc-will see how it comes out-actually it is not a dry rub but more like a thick preserve consistency-anyhow can’t wait to try it-candace king

  41. Christina
    March 29, 2014 / 7:16 pm

    Can you use boneless skinless chicken thighs instead of bone-in skin-on?

    • Ian
      April 4, 2014 / 5:33 pm

      I’ve tried it both with chicken thighs and boneless skinless chicken thighs. I’m my opinion the boneless chicken thighs are more like the chicken u get at a Jamaican restaurant. I love both, but will most likely continue with the boneless skinless chicken. I was thinking as well of breading the boneless skinless chicken and making some kind of jerk burger with this recipe. I’ll let u know how it goes.

  42. Jerry P
    March 26, 2014 / 12:55 pm

    This is from a story about cooking jerk chicken over a charcoal pit. The question I have is what is the use for corrugated metal ?

    “They cook the food directly on 8-foot lengths of green pimento wood—with a charcoal fire 3 feet below. The food is covered with corrugated metal—the sort of thing you see on roofs—and the pork and chicken are marinated overnight with a mixture of Scotch bonnet peppers, pimento seeds, oil, and other spices. It’s spicy but not too smoky—a very clean, not sweet, flavor. “

  43. Kristina
    March 19, 2014 / 1:03 pm

    I just finished cooking this recipe and the chicken came out perfect! The meat fell right off the bone and the flavor…outstanding. Making the marinade from scratch makes a huge difference rather than buying it in a bottle. Not to mention the house smelled so good when I finished. I know there’s a lot of people I’m going to impress with this jerk chicken 😉

    This recipe is one I’m definitely keeping in my books. Thanks for sharing!

  44. kim
    March 13, 2014 / 2:30 pm

    wonderful.. I am a Jamaican and my husband is from Guyana and I cooked your receipt for him and his family and they loved it .. PERFECT

  45. natalie
    March 5, 2014 / 6:22 am

    Chris I am jamaican and u hit the nail on the head I am going to try this dish contnue letting our mouth water

  46. Erwin
    February 16, 2014 / 8:12 pm

    Looks delious. Definitely will try!

  47. Atoysha
    February 1, 2014 / 2:42 pm

    I have fixed this about 4 times when we have dinner parties and we never have leftovers
    This is amazing. I don’t use scotch bonnets but will add jalapenos with some seeds.

  48. Trini to the bone
    January 24, 2014 / 10:29 am

    Jerk chicken looking good I will have to try this recipe ,I have one request it had a place in trinidad that use to sell this nice flavor chicken when u buy it u wanted to eat the paper to that’s how good it was the of it was honeycomb chicken, I don’t know if you had the pleasure of tasting it , the flavor was wicked, Do you know how to make that chicken,

  49. January 17, 2014 / 1:03 pm

    I am really looking forward to trying this recipe this weekend! It looks very similar to my friends recipe but done on the BBQ. I told him I would bring him some to try on Monday! I would love that rice recipe too! Looks delicious!

  50. adam
    January 11, 2014 / 10:42 am

    Have now made this 4 times and it is fantastic. All my extended family love it as well, I reckon I’ve turned about 30 people onto this dish!!! Excellent.

  51. Atuku
    January 4, 2014 / 4:41 pm

    I left it in the oven for one hour, and it was amazing thanks alot

  52. December 28, 2013 / 9:50 pm

    my husband loves jamaican food, this gonna be great, easy and i know its going to be good, thanks a bunch

  53. Patty
    November 18, 2013 / 1:48 pm

    No matter where a recipe originated, or who the originator is… a Trini can always find an easier and faster way to prepare it… with the same, and sometimes ever better results…LOL Am making this right now.

  54. October 30, 2013 / 10:18 am

    I love the recipe for jerk chicken that I seen. Love it thank you

  55. October 20, 2013 / 2:21 am

    GREAT,GREAT THANK U.

  56. Doozie
    October 6, 2013 / 9:40 pm

    I made my own marinade and follow your instructions for baking and it turned out great!! I covered my chicken for the 30 mins and uncovered for the remaining time and broiled to get that wonderful color. Thanks for sharing on your site.
    Doozie

  57. Doozie
    October 5, 2013 / 5:41 pm

    Try this for the first time and I must say that I am so excited to find your site to cook the jerk chicken in the oven. I will be sure to post after I prepare it. Thanks sooooo much for sharing.

  58. Charles
    July 26, 2013 / 1:36 am

    I'm making jerk chicken for the fourth time now and I keep coming back to this page to remember the temp to set the oven at and so this time I'm finally leaving a comment so I guess I'd have to say this advice was seriously helpful. I cook in an electric oven that doesn't even have a broiler but I've found that doing the cover the chicken for the first 30 minutes then cooking uncovered for the remaining 50 minutes makes it come out perfect. Thanks for sharing and cheers.

  59. July 7, 2013 / 4:15 pm

    This will be my first attempt at making jerk chicken. I hope I do your recipe justice. Thank you and hello.

  60. Rich
    April 8, 2013 / 5:26 pm

    Hey Chris,
    Thank you for sharing your jerk chicken recipe. I made it last Thursday and then again on this past Sunday. My wife loves it as much as I do, I like it a bit hotter than she does.
    Thanks again and until we meet keep cooking!

  61. Rich
    March 31, 2013 / 5:29 pm

    Love jerk chicken! there is a hole in the wall Caribbean cafe in Orlando that has scrumtous jerk chicken. Of course he won’t give me his recipe. I have been trying to duplicate the taste with various ingredients, come close but still not the same. I love to cook and eat the stuff I cook too, and my wife is glad to let me, even though she is a wonderful cook. Can hardly wait to try this one out, meanwhile I have prepared a pork roast dinner and have some oven jerk chicken cooking too!

    Happy Easter to you!!! My wife had to work the week-end but dinner will be ready when she gets home at 7:30.

    Thanks for sharing.

  62. Stacey
    March 28, 2013 / 3:05 pm

    Chris,

    Re the side dishes, you highlighted “creamy coleslaw”, but how about a recipe for that rice? Thanks!

  63. brian manoek
    March 19, 2013 / 4:05 am

    where do i get jerk marinade in cape town

  64. Ann
    March 15, 2013 / 8:25 am

    My husband loved this! He was looking at me in awe! Lol! Thank you sooooo much for this delicious recipe. I will make this again and again.

  65. Tia
    March 14, 2013 / 6:36 pm

    My father is from Trinidad, but im a canadian, and I recently tried Jerk Chicken a few months ago and looooved it. I love spicey flavours like this. Im going to get the marinade and seasoning and make this meal myself. Im very excieted.. yummm! 🙂 Thanks!

  66. Ann
    March 14, 2013 / 2:48 pm

    Chicken marinating right now. Can't wait to taste later. Thanks for all the great recipes!

  67. Simo
    March 14, 2013 / 7:55 am

    why do you need to put lemon on the chicken only to rinse it off? will it make any difference if i don't do that part, seems a waste of a lemon, even if lemons grow on trees!

    • Julia
      August 6, 2013 / 11:32 am

      The lemon is used to wash/clean the chicken, meat, fish…,it eliminates some of the freshness as well. I always saw my mom doing this and I now follow the same practice. It's a common practice of folks from the Caribbean.

  68. Richsue
    February 2, 2013 / 12:41 am

    I love this jerk chicken recipe I do it all the time in my oven. Will try it next time on the grill.

  69. Brad
    January 30, 2013 / 6:52 am

    I finally found you. I followed the recipe to a T except I had to substitute habernaros for scotch bonnets and I used chicken thighs. It turned out incredible. I think its key to use fresh Thyme. This is going to be my “go to” recipe for spring BBQs.

  70. Matt
    January 28, 2013 / 12:32 pm

    Turned out really nice. We haven’t got any carribean restaurants here in my part of Guatemala and I really missed Jerk Chicken. The sauce recipe turned out really nice. I had to substitue jalapeños for habaneros, but I’ll do it again soon with the scotch bonnets and a bit more nutmeg than the recipe calls for.

  71. Sandy
    December 31, 2012 / 8:53 am

    Great recipe. We love it!
    Thanks.

    • j.o.
      February 16, 2013 / 7:14 pm

      jerking my chicken never felt so good!!!!

      I love the smell of it!

      thanks for cheering me on.

  72. Linda ferguson
    November 15, 2012 / 4:05 pm

    I like this recipe for jerk chicken. Yes and thank u for helping a Canadian girl learn news ways to cook food. I love Caribbean food.

  73. sally
    November 15, 2012 / 9:55 am

    Hi. All geared up to try this recipe for my Trini boyfriend who loves jerk chicken. Simple and clear!!!

  74. Model_Citizen
    November 13, 2012 / 12:27 pm

    Will definitely be trying this soon.

  75. richard
    November 12, 2012 / 3:00 pm

    iam doing this recipe 2night i will get back and let yall know how its is but first i got to make me some pepper sause

  76. Arj
    November 11, 2012 / 10:12 am

    🙂 thanks for the tips.

  77. Nicole Roper
    November 6, 2012 / 6:35 pm

    Hi caribbeanpot , i understand this recipe but i am abit confused on the part where you say '' then pour the lime or lemon juice (or vinegar) over the trimmed chicken. Then rinse off with cool water and drain. '' do you mean i must pour the lime and lemon or vinegar on the chicken then rinse it off the chicken afterwards because i didnt quite get why you need to wash it off when you just put it on. Or do you mean wash the lemon and lime. sorry to ask a silly question , just didnt understand thanks! Nicole

    • Norma
      November 17, 2012 / 10:55 am

      Nicole:

      This is the Jamaican (Caribbean) way of cleaning the chicken. So yes add it and then wash it off…..

    • Tammy
      December 5, 2012 / 9:13 pm

      dumb ass!!

  78. Jen
    October 21, 2012 / 10:21 am

    We made this last night & was amazing!!! I couldn’t believe how easy it was & how delicious. Defo going to be making it again

  79. Dee
    August 5, 2012 / 6:54 pm

    I just made this and my boyfriend and I just finished eating. His favourite dish is jerk chicken so I was nervous to try it. He absolutely LOVED it! Thank you so much for such a wonderful recipe!

  80. Laura
    July 29, 2012 / 2:56 pm

    Thanks! I am trying this RIGHT now. The coleslaw sounds lovely.

  81. Ree
    July 4, 2012 / 5:11 pm

    The smell is flowing threw the house now …can’t wait

  82. Ree
    July 4, 2012 / 5:11 pm

    The smell is flowing threw the house now …can’t wait

  83. SWM
    June 2, 2012 / 8:47 am

    Not sure it it's the same method, but for those inquiring about the 'yellow rice'. I just use Chicken stock with white rice. (parboiled or Basmati). Knorr/Oxo the powder stuff in the yellow box.

  84. April 29, 2012 / 3:47 am

    The chicken's been marinating in this stuff for hours! I love all of your recipes because they contain ingredients that (with a little searching) can be found right here in Spain! I've got my French friend hooked on geera chicken and my German friend hooked on stewed chicken.

  85. CRSCANADA
    April 6, 2012 / 11:11 am

    God bless you sah! I have made this recipe and the coleslaw several times and it is always the BOOM! My fussy eaters can't get enough of it and ask for it EVERY week! I can't seem to find the yellow rice recipe on this site though (hint, hint!). Keep up the great work!

  86. Alicia
    April 1, 2012 / 3:14 pm

    Thank you for this I was looking for quick and easy instructions:)

  87. joeburr
    February 25, 2012 / 11:45 am

    i am a jamaican and trust me i can't wait to try this recipe, in fact i'm going to get these ingredients and try it out

  88. Tina
    January 6, 2012 / 3:33 am

    I have been checking Internet for this recipe for ages but yours seems the best and simpler. Thanks,cooking this for my church on Sunday.

  89. Tudy
    December 30, 2011 / 7:52 pm

    Gonna try it but def have to serve it chopped up like how it's served in Jamaica! Thanks for the recipe 🙂

  90. Greg
    November 6, 2011 / 7:14 pm

    Almost as good as original!!! You are great! 2 minutes in broiler made a trick, crispy outside juicy inside. I used Grace Hot Jerk marinade, as a side dish i made stewed chickpeas using your stewed chicken and chickpeas recipe, I modified it adding hint of curry and tablespoon of cilantro. thanks for recipe two weeks ago we came back from jamica, and i'm already misssing tha taste of their food

  91. Hilda Cannella
    October 20, 2011 / 7:50 am

    Gracias Chris x todas estan recetas tan Riiicas, te agradezco mucho y Dios nuestro senor te continue bendiciendo con tu enorme talento..bendiciones…

  92. Hilda Cannella
    October 6, 2011 / 9:00 pm

    Ola chris, aqui otra vez hoy hice una de tus comidas el bacalao con la yuca es delicioso pero me gustaria probar el q tu haces me imagino es una delicia,,Gracias christ x compartir estad ricas recetas con tus amigos.. la yuca me encanta son unas de las comidas basicas en Honduras, yo creci comiendo yuca nosotros la hacemos diferente con chicharon de cerdo yna ensalada con pico de gallo como le llaman en mexico nosotros le lamamos chimole y una salsa roja ensima, pero a mi me encanta como tu la haces.. donde puedo encontrar tu libro? gracias chris Dios te continue bendiciendo….saludos

  93. Flora Rouse
    September 1, 2011 / 12:38 pm

    Hi! I am not very much aquainted with caribbean cuisine, but I’ve heard so much good about it, I will have to try it, possibly starting with this oven jerk chicken. But I was wondering, if there is a section of Caribbean Cuisine where you use caviar and make something special with it, maybe combining it with meat or only vegetables? I buy caviar at http://www.1caviar.com and I ran out of ways to eat it, but it is so good for special events, I want to wow my friends with a more exotic caviar recipe on our next dinner party.

    • Fay
      March 4, 2013 / 5:32 pm

      I think caviar is a tad unusual to the Jamaican culture, Flora.
      One might consider where the country is, and while there are fish everywhere, the world's caviar is consumed in countries outside of the Caribbean typically. However, that is a rather 'out there' idea…..given that your question was some time ago, what kind of results did you get and what was the result?? Jerk caviar…..who'd a thunk??

  94. D.M
    June 28, 2011 / 9:41 pm

    Did you make video or recipe for the yellow rice? I want to make the entire dish.

  95. chef master
    June 21, 2011 / 5:28 pm

    ok i'm trying this recipe right now it must be loving oh i'm chef and i try all type of recipe that all my i'am say hope it taste good has the picture look

  96. Kathleen
    May 11, 2011 / 7:44 pm

    Thanks Chris…..I love this recipe.

  97. Margarita
    April 28, 2011 / 2:41 pm

    Mmmmh, I made oven jerk chicken last night and it turned out real good. The long marinating does the trick. After 30 min baking I have sprinkled a couple spoons of beer over the meat. Thanks. Greets from Switzerland.

  98. Joan
    April 10, 2011 / 11:06 pm

    Hi always wanted to make jerk chicken, but could never find a good recipe……….glad I found this site.

  99. vimla sukdeo
    April 9, 2011 / 8:16 pm

    hey thanks for sharing ….i will definitely try this recipe ..its simple and nice to way to impress my friends lol…..

  100. Stephanie
    March 25, 2011 / 12:22 pm

    Thank you for the great info, having a get together this weekend and wanted to do jerk chicken, but it is going to be quite cold outside to do it on the drum. Your information has been so informative, thank you so much. I will repost and let you know how it turned out.

  101. Ratrinity45
    March 10, 2011 / 1:28 am

    yeah i know my Jamacians brothers not too happy to see Trinis talking about Jerking chicken, but the Trini spin is welcome

  102. Nadia
    March 9, 2011 / 11:49 am

    Hi Chris, how you you make your yellow rice??

    thanks, nadia

  103. Lee Ann Rose
    March 8, 2011 / 7:46 pm

    Hey Chris, while you were a yard (looks like you had a great time, with lots of great food!) hubby was home to Jamaica (from Cayman) along with his uncles (yardies that live in US) – I made the Ultimate Jerk Chicken – and got the "Ultimate" compliment – who a show you? They LOVED it and requested it over and again…and asked me to print out the recipe to take home with them. Thanks for helping this Canadian cook like a yardie!!!!

  104. Carolyne Wallen
    February 25, 2011 / 9:35 am

    i will be doing this recipe, but can it be done with a whole chicken?

  105. Addie
    February 12, 2011 / 2:36 pm

    Will definitely make this recipe! But I'm also curious, how did you make that rice?? It looks nice =P

    • Vikki
      March 9, 2011 / 7:57 am

      Dish looks nice! but agree… how'd you make that rice?

      • April
        June 26, 2013 / 9:50 am

        I agree. We loved to have the rice recipe.

  106. Sunita
    February 8, 2011 / 2:28 pm

    I'm hungry now

  107. Antonette Simpson
    February 8, 2011 / 10:49 am

    Have to try it soon.

  108. Brian Gardner
    February 8, 2011 / 12:31 am

    Chris, Love this recipe.
    I have been making a similar jerk Chicken in the oven, which as a few of my friends including a couple of "yardies" says, it's "to die for". While the traditional jerk is made on the grill with pimento wood as it’s base of flavor which you can’t duplicate in the oven, I found a liquid smoke product which only comes in two smoke flavors, Figaro Hickory Liquid Smoke and Figaro Mesquite Liquid Smoke which can be ordered online at ( http://www.baumerfoods.com/products2/index.php?cP… ) While it might not be pimento, it adds a very nice smoke flavor to the dish when added to the marinate.
    "Trini tuh de bone"

  109. Zeppo Tate 2.0
    January 30, 2011 / 12:42 pm

    Always loved jerk chicken. Always bought it though.
    now wifey and I will make it at home

    • j hottie
      April 30, 2013 / 7:01 am

      I love jerk chicken too I now have the courage to make it myself lol

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