Spicy Jerk Chicken

    Spicy Jerk Chicken


    397 people made this

    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.

    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.

    Recently Viewed

    Reviews (5)


    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


    Great! A little hot (I will only use a small or 1/2 pepper next time) but very good. I let it marinade for 1 hour and served it with white rice. I will make this again! - 29 Sep 2008


    OK, so maybe I am merely a novice in the kitchen, but here I am preparing this dish (it's marinating as we speak) and my hands start burning. How was I supposed to know not to touch the chilli with my hands? Apparently (now that I have researched the Habenero chillis online) you are not supposed to touch these peppers with your bare hands (i.e., you are supposed to wear rubber gloves) and you must wash the cutting board and knives to prevent the spreading of this capsaicin in the chilli which can burn your skin upon contact. I THINK THIS IS SOMETHING THAT SHOULD HAVE BEEN INCLUDED IN THE RECIPE DIRECTIONS!! Some sort of 'handling instructions or warning' and what to do if you happen to come into contact with this capsaicin. I am so disappointed, I am ready to dump the dish and start something else for dinner. - 29 Sep 2008

    Write a review

    Click on stars to rate