Jamaican Jerk Chicken with Allspice

A Caribbean classic that showcases the bold, complex warmth of Allspice blended with chillies, thyme, and citrus. Perfect for grilling or roasting, this dish balances spice and smoke with a deep, aromatic finish.

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Keyword: Chicken, Grill, Allpsice, Jerk Seasoning, Allspice

Category: Main Courses

Course: Main Course, Mains, Poultry

Cuisine: Caribbean

Prep Time: 10

Cook Time: 45

Marinating the Chicken: 12

Total Time: 2 10

Servings: Servings

Calories: 121kcal

Author: MJF

Cost: £5.00

Equipment

1 Bowl
1 Grill or Baking Dish
1 Carving Board & Knife

Ingredients

1 each Whole Chicken spatchcocked, or pieces (about 1.5kg / 3 lb)

For the Marinade

6 each Spring Onions chopped
4 each Garlic Cloves crushed
2 each Scotch Bonnet Chillies chopped
30 g Fresh Ginger grated (1 oz)
2 tbsp Fresh Thyme Leaves
2 tbsp Allspice Berries freshly ground
1 tsp Cinnamon
1 tsp Nutmeg
2 tbsp Dark Brown Sugar
60 ml Soy Sauce ¼ cup
60 ml Lime Juice ¼ cup
2 tbsp Vegetable Oil
1 tsp Salt
½ tsp Black Pepper

Instructions

Blend all marinade ingredients into a paste.
Rub generously over the chicken, ensuring it penetrates under the skin. Marinate overnight if possible.
Grill over charcoal for authentic smokiness, or roast in a hot oven at 200°C (400°F) until cooked through, about 45–50 minutes.

Presentation

Serve carved, with rice and peas, lime wedges, and a garnish of fresh thyme.
Pair with a rum cocktail or spiced cider.

Notes

The term "Spatchcocked" refers to the chicken being cut along the backbone and flattened with some of the bones removed before cooking. Chicken pieces can be used instead.

Nutrition

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Jamaican Jerk Chicken with Allspice