Jamaican Jerk Chicken Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Authentic Jamaican jerk chicken with a complex spice marinade built from allspice, thyme, ginger, and Scotch bonnet peppers. Requires overnight marinating but rewards with vibrant Caribbean flavor. Grilled or baked.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 Organic Chicken Leg Quarters (thawed)
- 1 tbsp Red Palm Oil
- 1/2 cup Megachef Premium Anchovy Sauce
- 1/8 cup Tamarind Paste
- 1 1/2 tbsp Whole Jamaican Allspice
- 2 tbsp minced Red Onion
- 1 tbsp minced Garlic Clove
- 2 tsp Thyme
- 2 tsp Grace Hot Pepper Sauce
- 1 tsp Fresh Grated Ginger Root
- 1 tsp salt
- 1/2 tsp Nutmeg
- 1/4 tsp ground Vietnamese Cinnamon
- 1 small Scotch Bonnet, Serrano or Jalapeno Pepper ((Optional, in order from hottest to mildest))
At a glance
PER SERVING · TIME 540M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 8h
- Cook
- 1h
- Sodium
- 3614mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 143mg
- Calcium
- 34mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 480M
- SODIUM
- 3614MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.