Jamaican Jerk Chicken


1 tablespoon Ground allspice
1 tablespoon dried thyme
1 1/2 cayenne pepper
1 1/2 freshly ground black pepper
1 1/2 ground sage
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
2 tablespoon powder or fresh garlic
1 tablespoon sugar
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice
1 lime juice
1 habanero pepper
3 green onions– finely chopped
4 to 6 chicken legs

Jamaican Jerk Chicken Recipe


Seed and finely chop habanero pepper.  Trim chicken of fat.  In a large bowl. Combine the allspice, thyme, cayenne pepper, black pepper, age, nutmeg, cinnamon, salt, garlic powder and sugar.  With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice.

Add the habanero pepper, onion, and mix well.  Add the chicken legs, cover and marinate for at least 1 hour, longer if possible.

Preheat an outdoor grill.  Remove the legs from the marinade and grill for 6 minutes on each side or until fully cooked.  While grilling, baste with the marinade.  Bring the leftover marinade to a boil and serve on the side for dipping.

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