SPICY Jerk Chicken

By Chef Bob V – Mississauga, ON
SPICY Jerk Chicken
  • Prep Time: 30
  • Total Time: 90
  • Servings: 6-8

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About this Recipe

Not for the faint of heart this is a full heat Jerk recipe - but has so much flavour!!! PLEASE PLEASE PLEASE wear disposable gloves when handling the Habanero peppers. TRUST ME, it is worth the trip to the dollar store.

This Marinade works GREAT on fresh Chicken wings also!


8 Chicken Thighs - Maple Leaf Prime
4 Green Onion - Trimmed and corsly chopped
4 Scotch Bonnet / Habanero Peppers, Stem seeds and membrane removed.
4 Garlic Cloves - peeled
1 tsp Thyme Leaves - dry
2 tsp Fresh ginger
2 tbsp Brown Sugar
2 tsp Allspice
2 tsp salt
1/2 tsp Black Pepper - fresh ground
2 tbsp Vinager
1/2 tsp Clove - ground
1/2 tsp Coriander seed - ground
1/2 cup Canola oil


Place Chicken thighs in a large zipper type bag

Place all remaining ingredients in food processor and puree until smooth.

Pour marinade into bag with chicken and massage well until chicken is evenly coated.

Seal bag and place in refrigerator to marinate for at least 6 hours (or as long as over night)

Cook in the oven or on the grill until fully cooked.

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