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.
Why you’ll ♡ Jamaican jerk marinade
- it’s simple and ready in under 10 minutes
- you don’t need to handle scotch bonnet peppers or dig out a food processor
- it’s delicious on chicken and a variety of other proteins
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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.
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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
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.
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Tips:
- 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).
- 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
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Wendy Anderson says
question: if you double this recipe, do you double all ingredients? Thanks
Annie says
Hi Wendy, yes that is correct. Enjoy!
Luann says
I have a question. I recently bought jerk seasoning . Is there anything I should omit in your recipe if I use the seasoning i bought. I never had jerk chicken and am looking forward to trying. PS i am new to your site , It was recommended by my Noom Coach. I am excited on doing meal prep
Denise Bustard says
Hi Luann, unfortunately I cannot advise with store-bought jerk seasoning as spice levels and spice assertiveness can differ greatly between brands. You could play around with adding different amounts to some olive oil and lime juice? Good luck!
Corne Griffin says
Great
Ben | Sweet Peas & Saffron says
I like this one too.
Thanks Corne
Melinda says
I skipped olive oil, used lemon juice instead of lime, and did half the amount of sugar (a combo of coconut sugar and monkfruit). It was great! The cooking took much longer for me (I was using a meat thermometer), but when it was finally done, it was so moist and delicious!
Ben | Sweet Peas & Saffron says
Hi Melinda, thanks for sharing your substitutions. We are happy to hear you enjoyed it.
Lori says
So yummy, I added a little fresh grated ginger and liquid amnios to the marinade.
Jasmine @ Sweet Peas & Saffron says
Hi Lori, we are so glad to hear that you enjoyed this recipe! Thank you so much for taking the time to come back and leave a rating and review 🙂
Lindsay says
I absolutely loved this recipe, I doubled the cayenne because I like the heat and added some soy sauce and onion powder to the marinade. I was craving jerk and wanted something quick and I had everything on hand. Will be making again soon!
Denise Bustard says
Hi Lindsay! I'm so happy to hear you enjoyed it. Thanks so much for taking the time to report back!
Steve says
I have to say, I was a bit skeptical -- no Scotch Bonnets, seemed a bit light on everything. But I was craving jerk and didn't feel like running to the market, so I gave it a try. It was quite good. I did double all the spices, and only marinated for three hours - I was craving after all. Very nice jerk if you're in a pinch for ingredients. I'd just go with a heavy hand on the spices.
Denise Bustard says
Hi Steve! I'm so glad to hear you enjoyed it. Thank you for reporting back with your modifications and feedback 🙂
Julie says
Do you think Lemon Juice would work in a pinch?
Denise Bustard says
Hi Julie! I think that should work? Let me know if you give it a try!
Zelda says
What is all ground spice? Please help
Denise says
Hi Zelda, apologies for my late reply, I've just returned from holidays! Allspice is a nutty kind of spice...here's a link to the amazon listing which can probably explain better than me 😉 https://www.amazon.com/McCormick-Ground-Allspice-0-9-oz/dp/B000V8BL04?th=1
Amber says
I’ve been looking for an easy jerk chicken recipe! Has anyone tried the crockpot after it’s been frozen?
Denise says
Hi Amber, one reader did try this but it was completely dried out...you would definitely need more liquid. I would try this recipe on low for 4 hours with 4 chicken breasts (5 qt crock pot)
Bethany says
This is one of our favorite dishes. It's especially good served over roasted sweet potatoes.
Denise says
I'm so happy to hear that, Bethany! Thanks so much for reporting back, and I can't wait to try it with roasted sweet potatoes 🙂
Regina says
I am a huge fan of your chicken marinades, Denise! I haven't tried this Jamaican jerk yet, but I love that it is made with all dry spices. Anything with less dishes is always a win!