Jamaican Jerk Chicken

Jamaican Jerk Chicken

Table of Contents

Calories Per Serving: 170

Servings: 12 (4 oz raw portion each)


2 T ground thyme
1 T ground rosemary
1 T ground allspice
2 inch section fresh ginger, peeled
1 1⁄2 T pink salt
1 1⁄2 t onion powder
1 1⁄2 t black pepper
1 1⁄2 t ground cinnamon
3⁄4 t ground nutmeg
3⁄4 t garlic powder
3⁄4 t paprika
1 t crushed red pepper flakes (or more, to taste)
12 bay leaves (finely crumbled)
2 T powdered sweet leaf stevia
3 lbs boneless, skinless chicken breast
2 limes, juice of



  1. Put chicken breast and juice from 2 limes in zip lock bag then set aside
  2. Combine all other ingredients (everything but chicken & lime juice) in small mixing bowl and mix well
  3. Coat chicken with dry seasoning/spice mixture (The idea here is to get as much as possible to stick to the chicken)
  4. Refrigerate for 3 – 24 hours, then remove from refrigerator and allow to come to near room temperature
  5. Grill chicken over hot direct fire, like outdoor BBQ (Don’t worry about the black, it’s supposed to be there. About 30-40% of the outside of the meat should end up black, but it will not be burned or bitter) 
  6. Once seared, remove to the indirect heat area of the grill and cook to 165* internal temperature

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