FoodLink - Purdue Extension

Jamaican Jerk Chicken

6 hr 20 min
1 hr 20 min
Total Time
7 hr 40 min
Servings: 10


8 pieces of skinless chicken (4 drumsicks, 4 breasts)
1/2 teaspoon cinnamon (ground)
1 1/2 teaspoons allspice (ground)
1 1/2 teaspoons black pepper (ground)
teaspoon dried hot pepper (crushed) or red pepper flakes
teaspoons oregano
tablespoon fresh hot pepper (chopped)
teaspoons thyme (chopped)
1/2 teaspoon salt
6 garlic clove (finely chopped)
cup onion (pureed or finely chopped)
1/4 cup vinegar
tablespoons brown sugar


  1. In a large bowl, combine all ingredients except the chicken.

  2. Rub seasonings over chicken, and place the chicken in a large zip-top bag or airtight container. Marinate in refrigerator for 6 hours or longer.

  3. Heat oven to 350°F.

  4. Space chicken evenly on non-stick or lightly greased baking pan.

  5. Cover with aluminum foil and bake for 40 minutes. Remove foil and continue baking for an additional 30–40 minutes or until the meat can easily be pulled away from the bone with a fork. Chicken be 165°F at its thickest point.