Jerk Chicken



U.S. Metric Ingredients
1 cup 240 mL Jerk Spice Mix (above)
4–8 4–8 Scotch bonnet chiles, stemmed, seeded, and chopped (see Note)
8 8 Garlic cloves, chopped
8 8 Scallions, sliced
6 oz 180 g Onion, chopped
1 oz 30 g Brown sugar
4 fl oz 120 mL Lime juice
3 fl oz 90 mL Vegetable oil
2 fl oz 60 mL Soy sauce
5 lb 2.4 kg Chicken parts



  1. Combine the spice mix, chiles, garlic, scallions, sugar, lime juice, oil, and soy sauce in a blender. Blend to a paste. (Do half of the ingredients at a time if you have a small blender, and combine the two batches.)
  2. Place the chicken in a nonreactive container. Add the spice mixture and stir so all pieces of chicken are coated.
  3. Marinate, refrigerated, at least 1 hour but up to 48 hours.
  4. Before cooking, remove from the marinade and let stand at room temperature 20–30 minutes.
  5. Grill over low heat until done. Alternatively, cook in a smoker oven at 300°F (150°C).

Per serving: Calories, 360; Protein, 39 g; Fat, 21 g (54% cal.); Cholesterol, 125 mg; Carbohydrates, 2 g; Fiber, 0 g; Sodium, 170 mg.