jamie oliver's jerk chicken
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Jamie Oliver's Jerk Chicken

Serve this jerk chicken with rice and beans, corn and a chopped salad.
Course Main Course
Servings 4



  • 4 skin-on bone-in chicken thighs
  • olive oil
  • salt and pepper to taste
  • 1 Tbs honey
  • a few sprigs of fresh rosemary
  • a few sprigs of fresh thyme

Jerk Sauce

  • 4 green onions
  • a few sprigs of fresh thyme
  • 3 fresh bay leaves
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1 pinch ground allspice
  • 1/3 cup golden rum
  • 1/3 cup white vinegar
  • 2 tsp salt
  • 1 Scotch bonnet chile I used a jalapeno
  • 4 cloves garlic
  • a few sprigs of fresh cilantro


  • Preheat the oven to 425 F and put a grill pan on high heat.
  • Drizzle olive oil on the chicken , rubbing it around both sides, then sprinkle with salt and pepper. Put on the hot grill pan, skin side down.
  • Trim and chop the green onions and put in a food processor or blender. Add most of the thyme leaves (not the stems), the bay leaves (remove the stalk), cloves, nutmeg, allspice, rum, vinegar, honey and salt. Remove the seeds and stalks from the chile pepper, chop it and add it to the blender. Peel the garlic and roughly chop, then add to the blender.
  • Blend the jerk sauce ingredients together, adding a little olive oil if needed.
  • Once the chicken skin is browned, turn the chicken pieces over.
  • Pour the jerk sauce into a baking dish just large enough to hold the chicken. Put the chicken on top of the sauce, skin side up. Pour the honey over the chicken and top with the herb sprigs. Bake until cooked through. This will vary a bit depending on how long you cooked it on the grill pan.
  • Sprinkle the fresh cilantro leaves over the chicken and serve.