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Does anyone have a good jerk recipe

I am looking for a good from scratch jerk marinade. Last night i did a beer can chicken with store bought jerk seasoning and chopped up ginger, garlic, lemon zest and thai bird chilli peppers. The end result tasted really good(i used two batches of hickory chips during the cooking process) but i felt something was lacking. Next time i plan on using scotch bonnets instead of the thai chillis and lime instead of lemon but i also would like to blend the spinces from scratch.

thanks in advance.

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  1. Not exactly a recipe, but here you go (good stuff BTW):


    1. Actually, here's a recipe I made last year for a tailgate. It's really good, but to tell you the truth, the imported Jamaican stuff I mentioned above was even better.

      1 C vegetable oil
      1 large onion, coarsely chopped
      2 green onions, chopped
      2 Scotch Bonnet peppers, stemmed, seeded and minced
      2 T fresh ginger, grated
      1 T chopped fresh thyme
      4 cloves garlic, minced
      1/4 C red wine vinegar
      2 T brown sugar
      1/4 tsp. nutmeg
      1/4 tsp. cinnamon
      1/8 tsp. ground cloves
      2 tsp. allspice
      2 T fresh lime juice

      Makes about 2 cups.

      Process all ingredients together in a food processor until smooth. Can be made a day in advance. Keep refrigerated.

      1 Reply
      1. re: Bostonbob3

        I am headed back to NYC on vacation thursday, i might try to pick som eup in a West Indian market. Thanks for the rec

      2. Check Marthastewart.com. Recently, on the Martha daytime show, somebody made Jerk Chicken. I keep meaning to try it. It looked good.

        1. I have made this recipe many times and it never fails to please. I modify it some and use whatever chicken pieces I like. It smells wonderful on the grill. One caution, be aware of how much Scotch bonnet you add as the heat can vary dramatically. Err on the cautious side if you or your guests are sensitive to heat.

          Jerk Chicken


          3 Replies
          1. re: Scagnetti

            What they DON'T tell you is to wear rubber gloves while you're working with Scotch bonnets, including when you're rubbing the sauce into the chicken! I wore a pair of heavy rubber gloves to trim and seed a mess of these things, then washed my gloved hands thoroughly, took off the gloves, and washed my bare hands thoroughly. About an hour later I went to pick out an eye-boogie and it was like I'd stuck a lit match in there!

            1. re: Will Owen

              I keep a box of disposable latex gloves in the kitchen and use them when I'm dicing the Scotch bonnets. They are one hot sumbitches.

              1. re: Will Owen

                If you don't have gloves, coating your fingers with cooking oil will help.

            2. Ha! You think touching your eye is painful after handling habeneros? Try being a guy and going to the bathroom to relieve yourself. :)

              2 Replies
              1. re: Bostonbob3

                Will and Bostonbob... ouch and ouch even more. Sad thing is - I've done both...

                1. re: Bostonbob3

                  Try being a girl and doing the same thing!

                2. I actually have a close friend who is a black Jamaican and an accomplished cook. (She taught me to clean crab!) she denies that Jamaicans use allspice in their jerk preparations. She seems to feel it's mainly about the Scotch bonnet peppers - which she brings back on the plane, quarantine or not.

                  1 Reply
                  1. re: niki rothman

                    would your friend share her jerk marinade recipe or her favorite one?

                  2. i have a whole cut up chicken in the fridge right now that has been sitting the the jerk recipe from Bobby Flay's new show, Throw Down. I am going to grill it in about an hour and I'll post the results. I had to use Habeneros rather than Scotch Bonnets. Anyone have any feelings about this?

                    recipe is here:


                    4 Replies
                    1. re: frankiii

                      The throw down Jerk recipe was very good. I marinaded the chicken for almost 24 hours and it could have even gone a little longer. I served it with a lime and coconut rice and some corn muffins. All around very solid. There was less heat than i might have liked, the local Habeneros might be more mild than the ones i have gotten in store. Other than that, the molases and lime gave the meat a nice sweetness that was offset by the typical jerk flavors or nutmeg and allspice. I might use more garlic if i did it again. (i also used two peppers rather that one). Not the best jerk recipe i have ever used but very servicable. hope that helps

                      1. re: frankiii

                        what is the best jerk recipe you have used????

                      2. re: frankiii

                        Using habaneros rather than scotch bonnets won't change anything. The differences are completely indistinguishable.

                        1. re: adamclyde

                          "The differences are completely indistinguishable"

                          Says you.

                      3. I fell in love with Jerk about 20 years ago when I was in Montego Bay on vacation. Little place called the Pork Pit. Ate there every day, even though we were at an all inclusive hote. I've tried 4-5 different jerk recipes over the years, but nothing is as good to me as a jar of Walkerswood paste mixed with a little Red Stripe and marinate for 24 hours. Disclosure: I love painfully hot food.

                        1. Hurray, another fan of the Walkerswood jerk paste. I have a link to a great place that sells it online up at the top of this thread. It's really excellent stuff.

                          2 Replies
                          1. re: Bostonbob3

                            I even bought the Walkerswood cookbook...

                            1. re: Chicago Wine Geek

                              I was soooooooooo tempted to post my recipe for Jerk Chicken .... but I couldn't find a fried chicken recipe from America's Test Kitchen without subscribing to their mag. Snirk snirk snirk

                          2. I think pimento (allspice) is esential to a jerk recipe. I find that the good ones also have green onion and ginger (like the recipe above).
                            The best jerk sesoning I have ever had came all the way from Jamaica. Bostom Bay jerk is the best.

                            1. I'm a make-from-scratch kind of guy but on occasion I will doctor up Steven Raichlen's rubs. I've been really impressed with Steven's Island Spice Jamaican Barbacue Rub and the Lone Star Rub. It's great by itself but even better with; olive oil, more heat, a touch more salt, and a blend of citrus juice. Check out Steven's Jamaican Jerk marinate recipe in his Barbcue Bible Book; Barbacue sauces rubs and marinates. Great stuff!

                              1. Here's one I use all the time for grilled Jerk Chicken:


                                1. i posted one of our jerk marinade recipes on this thread: