Fiery Hot Jerk Chicken

Main Course

Recipe courtesy of Epicurious: The Cookbook

Serves 8



  • 3 green onions, chopped
  • 4 large garlic cloves, chopped
  • 1 small onion, chopped
  • 4 to 5 fresh hot peppers, stemmed, seeds removed if desired
  • ¼ cup fresh lime juice
  • 2 tablespoons soy sauce
  • 3 tablespoons olive oil
  • 1½ tablespoons salt
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons ground allspice
  • 2 teaspoons black pepper
  • ¾ teaspoon freshly grated nutmeg
  • ½ teaspoon ground cinnamon 


  • 3 pounds bone-in, skin-on chicken breast halves, halved crosswise
  • 2½ to 3 pounds bone-in, skin-on chicken thighs and legs

Papaya Salsa:

  • 2 pounds papaya, peeled, seeded, and diced
  •   cups fresh pineapple
  • 2 green onions, finely chopped
  • 1 small garlic clove, minced
  • 2 tablespoons fresh lime juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Fiery Jerk Chicken

Click image to enlarge



To make the marinade, place all ingredients in a blender and process until smooth.

Evenly divide chicken and marinade between two large zip-top bags; press to remove all air, seal, and refrigerate, turning occasionally, for 24 hours.

Prepare a grill for indirect heat. Note that the marinade will burn easily; sear the chicken on all sides quickly over direct heat, then move to low heat, cover, and cook until pieces register 160ºF at the thicket part.

Serve with Papaya Salsa: combine all salsa ingredients up to 1 hour prior to serving; salsa will keep, refrigerated, for a day or so.


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