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Caribbean Jerk Chicken



  • 1 Yellow Onion, chopped into quarters
  • 2 Green Onions, chopped
  • 1 Habanero Chili Pepper, seeded and chopped
  • 2 Garlic Cloves
  • 1 Tablespoon of Five-Spice Powder
  • 1 Teaspoon of Allspice
  • 1 Teaspoon of Dried Thyme
  • 1/2 Teaspoon of Ground Nutmeg
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Ground Black Pepper
  • 1/2 Cup of Soy Sauce
  • 1 Tablespoon of Vegetable Oil
  • 3 Lb. of Chicken Pieces (breasts, thighs, or drumsticks)


  1. To make the marinade, combine all ingredients except for the chicken in a food processor or blender. Blend until everything is mostly smooth (it will resemble a course and gritty paste).

  2. Place chicken pieces in a gallon-sized resealable bag and pour the marinade over the chicken. Seal the bag tightly and then knead the bag to cover chicken completely.

  3. Let chicken marinate for 6-8 hours in the fridge.

  4. Remove chicken from fridge, preheat griddle to medium-high heat, and cover with a thin coat of olive oil.

  5. Place chicken on griddle and cook for approximately 8-10 minutes (until internal temperature reaches 165 degrees), turning chicken every two minutes.

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