Jamaican Jerked Chicken

This is one of our family's favorite chicken dishes and a hit at any barbeque. It makes ton with leftovers being fought over the next day. Don't be afraid of the spiciness often associated with this dish! You can change the heat of the chicken by using Flying Olive Spicy Extra Virgin Olive Oils (or not) and/or adding more or less cayenne red pepper.

You can marinate fresh chicken in the refrigerator for up to 3 days ahead of cooking it. Barb L.

Serves: 4-6


½ onion, roughly chopped

2 Tbsp Flying Olive Pineapple, Sicilian Lemon, or Oregano (if using Oregano, add ½ - 1 Tbsp sugar) Balsamic Vinegar

2 Tbsp Flying Olive Extra Virgin Olive Oil. Suggestions: Mild-Medium Single Varietal, Olive Wood SmokedCilantro and Roasted Onion, Chipotle, Harissa, or a Combination

1 tsp sugar or sugar substitute

1 Tbsp paprika or smoked paprika

1 Tbsp dried thyme

¼ -1 tsp red pepper flakes, optional

1 tsp salt

1 tsp nutmeg

¾ tsp allspice

4-5 pounds Chicken thighs or drumsticks or a Combination (I hav)e also used boneless, skinless thighs. Just fold them back to their original shape when cooking, reducing the amount of cooking time as necessary


Add all the ingredients, except the chicken, to a food processor or blender. Process until smooth. You should end up with about ¾ cup of marinade.

Place the chicken in a gallon-sized zip-lock bag. Add the marinade and flip the bag a few times to coat the chicken well. Refrigerate at least 8 hours or up to 3 days, turning the bag over at least once a day to redistribute the marinade.

Heat the oven to 475 degrees F.

Line 2 cookie sheets with sides with foil (for easy clean-up). Arrange the chicken pieces on the pans and discard any leftover marinade. Bake 20-25 minutes or until golden brown and an instant read thermometer registers 165 degrees F.

Serve garnished with lemon wedges.

Submitted by Barb L.a