Spicy Jerk Chicken

    1 hour 25 minutes

    Although not a traditional jerk chicken, this is a tasty dish. Chicken soaked in a spicy marinade of brown sugar, soy sauce, vinegar and herbs, then grilled.

    398 people made this

    Serves: 4 

    • 1 teaspoon onion, finely diced
    • 2 tablespoons dark brown soft sugar
    • 3 tablespoons soy sauce
    • 3 tablespoons red wine vinegar
    • 2 teaspoons chopped fresh thyme
    • 1 teaspoon sesame oil
    • 3 cloves garlic, diced
    • 1/2 teaspoon ground allspice
    • 1 small red chilli, sliced
    • 4 skinless, boneless chicken breast fillets - cut into strips

    Preparation:10min  ›  Cook:15min  ›  Extra time:1hour marinating  ›  Ready in:1hour25min 

    1. Combine the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and chilli in the container of a food processor or blender. Process until smooth. Place the chicken into a large resealable bag, then pour in 3/4 of the mixture. Squeeze out excess air then seal. Marinate in the refrigerator for at least one hour.
    2. Preheat your grill without the tray.
    3. Remove chicken from the bag and discard marinade. Place chicken on tray and grill for 10 to 15 minutes, turning once to ensure even cooking. Heat remaining sauce in a small pan and pour over chicken when serving.


    If you prefer use 1 teaspoon sambal oelek or to taste instead of the fresh chilli.

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    Reviews in English (300)


    Altered ingredient amounts. Yummy, yummy in our tummies! This was great, and very easy. If you can't take the heat, I suggest cutting the habanero pepper in 1/4 or 1/2, but even our youngest loved this chicken. Also, we cooked our chicken outside on the grill - yummy!  -  29 Sep 2008


    If you haven't eaten jerk chicken this is a good recipe but there are better ones out there. The ones I've used have these ingrediants and a lot more, like orange juice, white wine vingar in addition to the red wine, scallions, ginger, etc. If you like this recipe, then look around for others and sample the differences. Once you come up with a great jerk sauce, you can use it on chicken, beef, pork, etc.  -  29 Sep 2008


    Recently returned from a trip to Jamaica, this was just the thing to take our tastebuds back! Not TOO hot, a little bit sweet - a perfect blend of spices and flavours. I served it over long grain chicken-flavoured rice, with a cold Red Stripe! Excellent!!  -  29 Sep 2008