February 28, 2017

 

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Jerk Chicken Recipe: For all of you who have been waiting months to receive this recipe, thanks for your patience. However, I think you’ll find it was worth the wait! My Chicken Jerk Sauce is so easy to make, the key is to use the fresh ingredients. But truthfully this recipe is foolproof as long as you don’t use more pepper than you can handle.

I recommend using 2 scotch bonnet peppers for a Medium heat that warms you up but cools down quickly. If you don’t have a charcoal barbecue, don’t worry. This chicken recipe taste terrific even when cooked on a gas barbecue or in the oven! I also made sure that it is an easy one to double for when you have a big group people to feed … cause I guarantee they’ll be coming back for more!

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Fay

I’ve been cooking Jamaican food for my family for more than 50 years! Now I'm teaching my daughter Angela and you how to cook my treasured family recipes! I'm happy to be of service and love hearing from you so don't forget to leave a comment below.

Fay

35 Comments

  • Reply
    Dean
    June 30, 2012

    Hi fay tried this today loved it and so did everyone else big thanks dean

  • Reply
    joy allen
    July 5, 2012

    The fact that you gave us password just popped into my head — so there’s no need to send it to me again.

  • Reply
    Rich
    October 14, 2012

    Hi Fay, I’ve been looking for a good jerk mix for while, I’ve tried a few but they weren’t that great ( I used to live just near a big Afro-Carribean community so I know good jerk!) but this one is seriously hitting the spot. That’s some kicking chicken I’ve got here, thanks for the recipe!

    • Reply
      paul
      October 18, 2012

      I TRIED IT AND IT WAS WICKED GREAT SAUCE LOVE IT.

  • Reply
    Tiziana
    October 17, 2012

    Thank you!!! No that I have the ingredients, I will try the recipe with my family. Great!

  • Reply
    Terry
    December 5, 2012

    Love your recipies. I would love to be able to save them on my computer . But I don’t know how.
    Thank you for everything and I and my family would like to wish you and yours a very Merry Christmas

  • Reply
    Tom
    January 3, 2013

    What kind of onion do you use in the jerk sauce. Is it one in a half of regular onion or green onion? I’m guessing its green onion but it don’t say. I’m going to try this sauce this weekend.

    • Reply Cook Like A Jamaican
      January 4, 2013

      Hi Tom,
      Thank you for your question. I use a yellow cooking onion, but you really can go wrong with either. Blessings, Fay

  • Reply
    Diane
    January 22, 2013

    Hi Fay, I tried your curry shrimp and it was the bomb!!!I can’t wait to try your other recipes. Thank you so much for sharing your recipes with us. God bless you and your family. I love cooking also.

    Be Blessed
    Diane

  • Reply
    antoinette
    February 7, 2013

    I love your recipes! I’ve spent quite some time searching for real authentic jamaican style cooking and your is by far the best ive found so far. Thanks Fay!

  • Reply
    Chloe
    March 27, 2013

    Hello Fay.

    You have the same name as my sister!
    your brown stew chicken recipe looks yummy, i have it chillin in my fridge cannot wait till tom to see what its gonna taste like, i have every faith its amazing!
    I just wanted to know if u had a fried fish recipe??
    Amazin site. Amazin dishes. Love the videos!!

    • Reply Cook Like A Jamaican
      Cook Like A Jamaican
      March 27, 2013

      Hi Chloe,
      Thanks for getting in touch. I’m sure you love the chicken and yes, you can find my recipe for escovitch fried fish under Recipes. Blessings, Fay

  • Reply
    Lucy
    July 17, 2013

    This looks so great I can wait to try it. But I am a Muslim and can not cook with alcohol. Is there a substitute for the dark rum in the basting?

    • Reply Cook Like A Jamaican
      Cook Like A Jamaican
      July 19, 2013

      Hi Lucy, you can just omit it and it will still taste fantastic!

  • Reply
    Curtis ( DAWAD )
    August 27, 2013

    Thanks for help open the culture of Jamaica.

  • Reply
    Pizz
    August 28, 2013

    Faye, Thanks for sharing. I love Jerk chicken and I am always going to “Jerk Hut” in Philadelphia to get my fix. The jerk chicken is usually served with rice and peas together with a sauce that is spooned over the rice and peas. Can you share that recipe or is it a modification of the jerk seasoning? Thanks

    • Reply Cook Like A Jamaican
      Cook Like A Jamaican
      August 29, 2013

      I wish I could help you but I don’t have a sauce to go with jerk chicken. Sounds like a Jerk Hut specialty. Fay

  • Reply
    December 19, 2013

    Hi Fay

    First let me wish you and your family the best of the holiday season. I bet its fun to be at your dinner table on Christmas day. 🙂 yum

    On the basting sauce for the jerk chicken – can you suggest anything to substitute for the rum, could I use some kind of juice eg. pineapple or orange with with some rum flavouring, or can I leave it out all together. Next option does the rum burn off during the grilling

    • Reply Cook Like A Jamaican
      Cook Like A Jamaican
      December 24, 2013

      Hi Rashidah,
      No problem you can omit the rum and it will still taste great. The rum adds an interesting flavour and yes the alcohol does burn off. Enjoy!

  • Reply
    Chris
    December 23, 2013

    Hi Fay

    I have this chilling in the fridge right now and had a look online (in a panic) thinking I forgot one ingredient and found that other recipes call for scallion….do I need to add it or would the recipe be just as delicious without?

    • Reply Cook Like A Jamaican
      Cook Like A Jamaican
      December 24, 2013

      Chris,
      Scallion is a kind of green onion. My recipe is just as delicious without it. Enjoy!

  • Reply
    Nikki
    January 7, 2014

    Hello,

    When you say (1 to 3 sliced scotch bonnet peppers ) do you mean 1-3 whole scotch bonnet peppers sliced or do you mean 1-3 slices of a scotch bonnet pepper?

    • Reply Fay & Angela
      Fay & Angela
      May 26, 2014

      Hi Nikki,
      I mean 1 to 3 whole peppers sliced. Fay

  • Reply
    deby
    February 9, 2014

    Hi Ms Faye

    When I go into the members only tab it shows some recipes but when I type in the password irie it only shows the recipe written but not the video.

    Is there a viedeo for all the recipes in the member link? Or am I doing something wrong. I do not see a spot to input the password in every recipe I clicled on.

    Thanks in advance

    • Reply Cook Like A Jamaican
      Cook Like A Jamaican
      February 16, 2014

      Hi Deby,
      Thank you for getting in touch. Not all the recipes have video yet. We’re working on it so stay tuned! Blessings, F&A

  • Reply
    anouska
    March 17, 2014

    Hello Ms.Faye, I want to try this on a few pieces of chicken before cooking several pounds, will this sauce keep in the freezer? And if so how long. thank you and blessings to you and your family.

    • Reply Fay & Angela
      Fay & Angela
      May 26, 2014

      Hi Anouska,
      That is a good question. I have never frozen a my jerk sauce but think it will be fine in the freezer. Consider seasoning the remaining chicken with the sauce and freezing the chicken. Then defrost and grill or bake as instructed.

  • Reply
    Troy
    March 21, 2014

    Ms Fay, you are awesome. This recipe is spectacular. I have impressed my wife and my friends with this recipe. Thank you for continuing the Jamaican food culture.

  • Reply
    Natalie
    April 13, 2014

    I cannot wait to use this recipe at my annual summer BBQ! Thank you Fay! X

  • Reply
    josephine deck
    September 20, 2014

    Hi Fay
    I made the jerk chicken, mango salad & mac & cheese for the family yesterday. Everything turned out fantastic. My daughter & son in law love hot food, especially jerk & curry so I upped the scotch bonnets to 3. What a hit! I used big size chicken drum sticks & removed the skin before marinating & they still were very juicy. I’m getting together the ingredients for curry beef for tomorrow. Thanks for all your great recipes.
    Question: I’d like to use boneless, skinless chicken thighs to jerk -approx 2lbs. Since there’s no bone, what do you think I should reduce the cooking time to? Thanks again

    • Reply Fay & Angela
      Fay & Angela
      October 3, 2014

      Hi Josephine,
      Happy to hear you’re having lots of fun making jerk chicken. I can’t tell you how long to cook the thighs because it will depend on the size of each. Follow my jerk grilling video and after a half hour press the chicken to check doneness. Leave on the grill until it is firm to the touch.
      Blessings, Fay

  • Reply
    Desiree Brown-Quilty
    October 20, 2014

    Hiya
    For the jerk sauce- what can I use instead of molasses for the basting?
    Thanks

    • Reply Fay & Angela
      Fay & Angela
      October 23, 2014

      Hi Desiree,
      You can add brown sugar if you don’t have molasses. However, if you don’t have either the sauce will will still be great for basting. Fay

  • Reply
    Tajsia Oakley
    January 31, 2015

    Hello,
    I have a membership and unable to see the recipe. What do I do?? Im so excited to try

  • Reply
    Kim
    August 20, 2015

    Fay, I LOVE you for sharing your talent gift and recipes. I tried this jerk chicken recipe and the curry chicken recipe! OMG! Thank you, thank you, thank you!

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