This quick and easy flavourful jerk chicken recipe comes to us courtesy of Inez ‘Aunt-I’ Grant.

Here’s how you can make it yourself in the comfort of your own home.

PREP TIME: 1 Hour 15 minutes


YIELD: 4 People


  • 1 Chicken (whole)
  • 1 bundle Green Onion
  • 1-2 Scotch Bonnett Pepper
  •  (2-3 to make hotter)
  •  All Spice 7-8 seeds
  • Thyme a sprig
  • Aunt I’s Seasoning Salt
  • 3 tbls (or a Lawry’s type  seasoning salt)
  • Water 1/4 cup as needed to get consistency
  • Aunt I’s Wet Jerk Seasoning 1- tbsp.


  • Cut chicken into quarters and clean.
  • Cut green onions into 1 inch sections and cut up pepper in four.
  • Coarsely chop the thyme, place it along with jerk seasoning, green onions, peppers,  allspice and the seasoning salt in a blender / processor with 1/2  cup water
  • Blend to a light oatmeal consistency then pour out into a bowl.
  • For each quarter rub the chicken with the jerk seasoning and stuff the jerk seasoning between the skin and the flesh.
  • Place mixed contents into storage pan and  let marinade over night. (at least 12 hours)
  • Remove the excess seasoning from the chicken. Heat the grill then place  the  quarters  flesh side down first as to not let chicken burn too quickly.
  • Flip the chicken every 5 to 7 minutes initially for it not burn then 7 to 10  minutes on  lower heat until cooked. Cook time: 45 mins.
  • Chop each quarter into 4 or 5 pieces to get the real Jamaican jerk  experience
  • Place into a serving container.

Serve immediately



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