Shortcut Jamaican Jerk Chicken Marinade

Get vibrant, tropical flavors from pantry staples with this shortcut Jamaican jerk chicken marinade! Simple to prepare, and no food processor or hot peppers needed.

Chicken marinades are an absolute staple in my recipe routine and in my freezer! From honey garlic to cilantro lime to this shortcut Jamaican jerk chicken marinade, there are so many ways you can get creative with simple ingredients.

Perfect to kick you out of a boring chicken funk, and jazz up your dinner routine, this Jamaican jerk chicken marinade also happens to be oh so easy. Serve it with fresh mango and coconut rice (or coconut cauliflower rice!).

First up, I want to be upfront in saying that this is not an authentic Jamaican jerk chicken marinade recipe. If you want authentic, check out this recipe from Immaculate Bites!

But if you want EASY? Then this is your recipe. No handling hot peppers. No food processor required. Simple spices that are likely already in your pantry and can be thrown together in under 5 minutes.

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What is Jamaican jerk?

Jerk refers to a technique used to cook meat (chicken, beef, pork, seafood and more) originating in Jamaica (1). Traditionally, the meat is slathered in a marinade or a dry rub, then cooked over an open fire (often including pimento wood). The marinade can vary greatly by chef, but typically consists of allspice, scotch bonnet peppers, onions and thyme, as well as many other ingredients (2).

This shortcut jerk marinade recipe was inspired by traditional Jamaican jerk flavors, but made with pantry staples which are easily found in North American (US/Canada) kitchens. While it is not an authentic Jamaican recipe, my hope is that it will honor the traditional flavors while introducing it to new home chefs.

Simple spices for big flavor

In this shortcut Jamaican jerk marinade, I've taken common pantry spices and skipped the hot peppers.

• allspice, thyme leaves and cinnamon bring warm and almost 'woody' flavors to the marinade
• garlic powder boosts the umami
• cayenne is used in place of hot peppers to bring a spicy hint...feel free to increase it if you like it spicy!
• brown sugar is not often included in jerk chicken recipes, but I think it helps balance out the flavors
• lime brings some acid
• olive oil is used to disperse the spices all over the chicken

How to marinate the chicken

The best way to ensure even coverage of the chicken breasts with jerk chicken marinade is to use a bag. Unfortunately a bowl or container does not disperse the marinade onto the chicken evenly.

Over the years I have experimented with various reusable bags, and have found Stasher bags to give good coverage of chicken with a marinade.

• use the sandwich Stasher bags for 1 lb (2 chicken breasts)
• use the ½ gallon Stasher bags for 2 lbs (4 chicken breasts)

Marinate for at least 2 hours

This jerk chicken marinade needs at least 2 hours to diffuse the complex flavors into the chicken breast...in fact, I recommend marinating overnight if you have the time.

If you are unable to cook your chicken within 24 hours, you can pop the chicken into the freezer for up to 3 months; thaw completely and cook it up as directed. This is one of my favorite ways to meal prep chicken breasts!

Other proteins

This marinade works great for other proteins as well. While written for a pound of chicken breasts, you could use this marinade on:

• boneless chicken thighs- 2-24 hours marinating time
• shrimp or fish- 30 minutes marinating time
• pork tenderloin- at least 24 hours to marinate
• tofu- press first, then marinate for 2-24 hours

Cooking jerk chicken

Jerk chicken is traditionally cooked on a grill, and this is a great way to add even more smoky and char flavor to the recipe. We also love baking this recipe in the oven:

• oven- Cook uncovered in a baking dish at 425°F for 25 minutes, flipping halfway through
• grill- I recommend pounding the chicken flat before marinating to ensure it cooks through evenly. See my perfect grilled chicken breast recipe for full details.
• frying pan- here's a good tutorial
• air fryer- again I do recommend pounding the chicken before marinating. We cook 4 minutes + 2 minutes (flipping half way). Full details here.

For pounded chicken, I make sure it cooks to 155°F before allowing to rest (carryover cooking helps it reach 165°F). For un-pounded chicken, cook to 165°F. Always allow chicken to rest for at least 5 minutes before slicing into it.

This is my favorite digital thermometer!

More tasty chicken marinades

• Sweet Chili Chicken Marinade
• 7 More Freezer Chicken Breast Marinades
• Greek Chicken Marinade
• Curry Yogurt Chicken Marinade
• Lemon Ginger Chicken Marinade

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Shortcut Jamaican jerk chicken marinade

4.96 from 21 votes

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

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Get vibrant, tropical flavors from pantry staples with this shortcut Jamaican jerk chicken marinade! Simple and no food processor or hot peppers needed.

4

Ingredients

• ▢ 1 teaspoon dried thyme leaves
• ▢ 1 teaspoon ground allspice
• ▢ 2 tablespoon brown sugar
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ 2 teaspoons garlic powder
• ▢ ½ teaspoon cinnamon
• ▢ ¼ teaspoon cayenne
• ▢ 2 tablespoon olive oil
• ▢ 2 tablespoon lime juice
• ▢ 1 lb boneless skinless chicken breast (roughly 2 chicken breasts)

Instructions 

• Combine all spices, olive oil and lime juice in a plastic or reusable silicone freezer bag. Add chicken breasts and turn to coat in marinade.
• Marinate the chicken in the fridge for 2-24 hours.
• Heat oven to 425°F. Bake chicken in a shallow baking dish for 10 minutes, flip over, then bake for another 12-17 minutes, or until internal temperature reaches 165°F.
• Allow chicken to rest at room temperature for 5-10 minutes before slicing. Serve with fresh mango!

Freezer

• After combining the marinade ingredients with the chicken, place the bag in the freezer immediately. Freeze for up to 3 months.
• Thaw in the fridge overnight, or by immersing the bag in a bowl of cold water for a couple of hours.
• Cook as directed above.

Tips:

Storage

Marinade may be mixed up 7 days before adding chicken.

Cooked chicken may be stored in the fridge for up to 4 days or frozen for up to 3 months.

Alternative cooking methods:

• grill- I recommend pounding the chicken flat before marinating to ensure it cooks through evenly. Cook over high heat 2 minutes per side until it reaches an internal temp of 155°F
• frying pan- cook in olive oil over medium heat in a nonstick skillet for 5-7 minutes per side
• air fryer- I recommend pounding the chicken before marinating. Cook at 390°F/ 200°C for 4 minutes + 2 minutes (flipping half way).

Marinating time for other proteins:

• boneless chicken thighs- 2-24 hours marinating time
• shrimp or fish- 30 minutes marinating time
• pork tenderloin- at least 24 hours to marinate
• tofu- press first, then marinate for 2-24 hours

Nutrition Information

Serving: 1/2 chicken breast (3.5 oz), Calories: 201kcal, Carbohydrates: 10g, Protein: 22g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 64mg, Sodium: 51mg, Fiber: 1g, Sugar: 9g

Author: Annie Holmes

Course: Main Course

Cuisine: Jamaican

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