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Jerk chicken in a casserole pan
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5 from 4 votes

Jamican Jerk Chicken

This Jamaican Jerk Chicken recipe is marinated in the authentic flavors of cinnamon, allspice and fiery peppers then oven baked until tender.

Course Main Course
Cuisine Caribbean
Keyword Jamaican Jerk Chicken
Prep Time 15 minutes
Cook Time 45 minutes
Chill Time 2 hours
Total Time 3 hours
Servings 4 people
Author Ali Randall


  • 4 bone-in chicken breasts
  • 1 15- ounce can unsweetened coconut milk
  • 2 tablespoons brown sugar
  • 1 teaspoon dried thyme
  • 2 teaspoons ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sweet or smoked paprika
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons kosher salt
  • 4 garlic cloves, peeled
  • 1 inch fresh ginger, peeled and chopped


  • Combine all the ingredients except for the chicken into a food processor or blender and blend until smooth.  
  • Place the chicken in a 9 x 13“ baking pan and pour the marinade on top. Allow the chicken to chill for at least two hours.

  • Preheat the oven to 425°F. Roast the chicken for one hour, occasionally spooning the sauce over the chicken until cooked through and tender.  


  • Substitute 8 chicken legs or thighs in place of bone-in breasts.
  • Add 1 tablespoon of chopped scotch bonnet pepper for a spicier marinade.