Jerk Chicken

Jerk ChickenLast week I had a craving for something really spicy, and not inspired by asian cuisine. My brain flipped through all the recipes in my head, when suddenly, jerk chicken appeared. The spicy scotch bonnet peppers, cinnamon, thyme, and garlic were only some of the spices that make this dish truly sing. Letting the chicken pieces marinade overnight is a key, alongside slow cooking on the grill. Trust me on this one, if you are looking for chicken with a spicy, but amazing spicy bite, then this dish is for you.


  • Whole chicken, cut up in pieces (wings, thighs, drummies, breasts)
  • 2 scotch bonnet peppers, seeded and finely chopped (these pack a punch, go with one if you do not want it that hot)
  • 1 tbs dried thyme
  • 4 cloves of garlic, minced
  • 2 tbs sugar
  • juice of one lime
  • 1 tsp cinnamon
  • 1 tsp cayenne pepper
  • 1 tbs fresh ground pepper
  • 2 green onions, chopped
  • 1 large onion, diced
  • 1/4 cup olive oil
  • 1/2 cup of white vinegar

In a large bowl, add the all of your dry ingredients, garlic, and onion. Mix well. Then, with a whisk, begin to slowly whisk in all of your wet ingredients. This forms a wet paste for your marinade. Reserve a bit for using after the grilling process. Marinade overnight if possible, or at least two hours. Heat your grill and cook on medium-low for roughly one hour, basting the chicken with the remaining marinade to build a crust to the chicken. Cook for roughly one hour, or until the chicken is fully cooked. Serve with a bit of the reserved marinade with your chicken.

I served mine with sweet corn on the cob with cilantro and lime butter, and coleslaw. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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