Caribbean Jerk Chicken Recipe

Caribbean Jerk Chicken Recipe

I’d been craving (leptin problem maybe?) some jerk chicken lately, probably because the flavors remind me of the beach, which is what I am really craving…

Caribbean Jerk Chicken Healthy RecipeAnyway, since there are no places around here that can make good jerk chicken, I played around with recipes until I found this Caribbean jerk chicken recipe, which is Ah-Mazing! If you like these flavors I highly recommend trying this recipe!

Note: Flavors are best if you let the chicken marinate overnight before cooking. Recipe serves 4-6 people and makes great leftovers to scramble in eggs for breakfast or take for lunches on the go.

Caribbean Jerk Chicken Healthy Recipe
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4 from 1 vote

Caribbean Jerk Chicken Recipe

A delicious and healthy jerk chicken recipe.
Course Main
Cuisine Jamaican
Prep Time 15 minutes
Cook Time 2 hours
Total Time 5 hours 15 minutes
Servings 4 -6 servings
Calories 115kcal
Author Katie Wells



  • If using a whole chicken, cut in half (see notes).
  • Cut the lime in half and squeeze the juice over the chicken and rub in.
  • In a food processor, combine all remaining ingredients and process until it forms a paste.
  • Rub the jerk seasoning paste over the chicken halves.
  • Marinate in the refrigerator for at least a few hours or overnight if you can.
  • After the chicken is done marinating, preheat the oven to 375°F.
  • Place the chicken in a large roasting dish and place in oven.
  • Roast for 45 minutes to 1 hour or until chicken is cooked through.
  • Remove the chicken from the oven and let rest 10 minutes.
  • Remove from the bone and serve with vegetables.
  • Enjoy!


There are a couple ways to halve a chicken: you can have the butcher do it for you or you can do it yourself with a sharp knife; just cut lengthwise through the middle of the breast leaving a leg on each side.
I recommend serving this jerk chicken with roasted squash and apples:
  • 1 lb zucchini or yellow squash, diced
  • 2 green apples, peeled and diced
  • 1 onion, sliced
  • ¼ cup coconut oil or olive oil
  • dash of cinnamon, salt, pepper, and thyme to mimic the jerk flavor
Toss to combine and roast with the chicken for the last 30 minutes until slightly soft.


Serving: 1/6 | Calories: 115kcal | Carbohydrates: 5.8g | Protein: 11.9g | Fat: 5.2g | Saturated Fat: 2.8g | Cholesterol: 39mg | Sodium: 831mg | Fiber: 1.8g | Sugar: 1.7g

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Do you like Jamaican/Caribbean flavors? Ever been there? Share below!

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