J is for Jamaican Jerk Chicken

Fragrant and flavorful, chicken is marinated in jerk spices made popular in Jamaica, before being grilled to a smoky goodness.

I substituted Jalapenos for the Scotch Bonnet Peppers because Frank is spice-sensitive and J is for Jalapeno.

My blogging friends and I get together every other Wednesday to share recipes that start or feature ingredients as we work our way through the alphabet.  Let's take a look at the other I recipes being shared today........

• Sneha’s Recipe: Jeerem Meerem Powder/Cladin Masala-Homemade 
• Blogghetti: Easy Crock Pot Chicken Jambalaya 
• Mayuri’s Jikoni: Armenian Jajukh Salad 
• Jolene’s Recipe Journal: Creamy Jalapeno Corn 
• Food Lust People Love: Small Batch Strawberry Jam 
• A Messy Kitchen: Jollof Rice 
• Karen’s Kitchen Stories: Thai-Style Turkey and Jasmine Rice Soup 
• A Day in the Life on the Farm: Jamaican Jerk Chicken 
• Culinary Cam: Inspired by a One-Word Text: Jjamppong 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet & Spicy Jalapeño Canned Tomato Salsa 
• Magical Ingredients: Jalapeno Popper Dip

Grilling Season will be in full swing when I return home from our dive trip in Roatan.  I am getting together with some others on Monday, Wednesday, and Friday next week to share all kinds of ideas for BBQ week.  Make sure you stop by for some great inspiration.

Last year, I celebrated the Letter J with Chicken and Sausage Jambalaya.

Past 2025 Alphabet Challenge Recipes

A is for Apples and Greens with Apple Cider Vinaigrette

B is for White Bean and Basil Salad

C is for Cider Glazed Chicken Wings

D is for Chicken and Dates

E is for Escargots Bourguignonne

F is for Roasted Vegetable Farro Bowl

G is for Garlic Honey Chicken Thighs

H is for Asian Beef Bowls

I is for Italian Ice

Entrees, Chicken, Grilling, Jerk, Spicy

Entrees, Chicken

Jamaican

Yield: 8 servings

Author: Wendy Klik

Jamaican Jerk Chicken

Fragrant and flavorful, chicken is marinated in jerk spices made popular in Jamaica, before being grilled to a smoky goodness.

Prep time: 10 MinCook time: 45 MinInactive time: 24 HourTotal time: 24 H & 55 M

Ingredients

• 2 whole chickens cut up, or 16 pieces chicken of choice
• 1 Vidalia onion, chopped
• 2-3 scallions, chopped
• 2 jalapeno peppers, chopped, seeded if you want less heat
• 3 cloves garlic
• 1 T. 5 spice powder
• 1 T. allspice
• salt and pepper, to taste
• 1 t. dried thyme
• 1 t. nutmeg
• 1/2 c. soy sauce
• 1 T. vegetable or canola oil

Instructions

1. Place the onions, scallions, peppers, garlic, 5 spice, allspice, salt, pepper, thyme, and nutmeg into a food processor. Pulse 3-4 times.
2. With the processor running, drizzle the soy sauce and oil into the machine, making a paste.
3. Pour the marinade into a large plastic bag, add the chicken pieces, close the bag and massage the paste over the chicken pieces. Place in the refrigerator for at least 4 hours and up to overnight.
4. Heat a grill to medium-high and cook the chicken, turning occasionally, until browned and cooked through, about 45 minutes.

Notes

Adapted from a recipe found in Food and Wine.

Nutrition Facts

Calories

455

Fat (grams)

32 g

Sat. Fat (grams)

9 g

Carbs (grams)

6 g

Fiber (grams)

1 g

Net carbs

5 g

Sugar (grams)

3 g

Protein (grams)

35 g

Sodium (milligrams)

971 mg

Cholesterol (grams)

164 mg

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