Just in time for holiday gift giving - FREE shipping on orders over $50!

Jamaican Jerk Chicken – Negril Street Food

Yield: 4 servings


  • One 3 1/2 lb. cut up chicken (3 lbs. of chicken breasts may be used if preferred)
  • 6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable)
  • 2 tablespoons fresh thyme, minced
  • 2 tablespoons ground allspice
  • 8 cloves garlic, chopped
  • 3 medium onions, chopped
  • 2 tablespoons sugar
  • 2 ½ tablespoons salt
  • 2 tablespoons fresh ground black pepper
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground nutmeg
  • 1 tablespoon ground ginger
  • ½ cup olive oil
  • ½ cup maggi sauce
  • Juice of one lime
  • 1 cup orange juice
  • 1 cup white vinegar
  • 1 bunch green onion, green and white parts

Method (Bone-In chicken and grilled method are preferred)

  1. Chop the onions, garlic and peppers.
  2. Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce.
  3. Rub the sauce into the meat, saving some for basting and dipping later.
  4. Marinate the chicken overnight. (minimum 2 hours)


  1. Grill the meat slowly until cooked, turning regularly. (167 degrees)
  2. Baste with some of the remaining marinade while cooking.
  3. For best results, cook over a charcoal barbeque (ideally over pimento wood). ?
  1. Bake in the oven for 30 minutes.
  2. Turn the meat then bake an additional 30 minutes.

Chop each quarter chicken portion in to 5 or 6 smaller pieces using a heavy cleaver. Big chunks to eat with your hands is the idea.

*All items in blue italics may be substituted with Tijerina Jamaican Seasoning Blend (email:  mail@jessicatijerina.com to order)

One thought on “Jamaican Jerk Chicken (Negril Street Food)

Leave a Reply

Your email address will not be published. Required fields are marked *