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Jerk Chicken

By Paula Deen


Difficulty: Easy

Prep time: 250 minutes

Cook time: 55 minutes

Servings: 5


  • 2 teaspoons ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 2 teaspoons dried thyme
  • 1 teaspoon ground ginger
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons black pepper
  • 2 tablespoons vegetable oil
  • 2 cup onions, chopped
  • 5 cloves garlic
  • 2 habanero peppers
  • 1 (5 lb) skin on chicken, cut into 10 pieces
  • 1 cup lime juice


Combine all ingredients except the chicken and lime juice in a food processor and puree until pretty smooth. Place the chicken and lime juice in a mixing bowl and pour about half of the jerk sauce over it, tossing the chicken around to coat it well. Place in a container and pour the remaining sauce on top of chicken. Cover and refrigerate for at least 4 hours or overnight.

Preheat oven to 350 °F.

Remove the chicken pieces from the jerk marinade and place them, skin side up, on a rimmed baking sheet or dish. Bake in the oven for 45 to 55 minutes until cooked through and the juices run clear when pierced with a fork.

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