Boneless Jerk Chicken

from The Art of Cooking

When we talk about Jamaican cuisine, the first thing that comes to mind is Jerk Chicken – a style of barbecue that is native to Jamaica. In most upscale kitchens in North America, you will find Grace Jerk Seasoning along with many different island spices. Chefs from all over Europe and North America have been trending towards fusing this tropical island paradise cuisine on their menu. The chicken, pork, fish or shellfish is marinated with the spicy mixture called Jamaican jerk sauce. What better way to add some heat to a long winter than enjoying Jerk Chicken with friends and fantasizing about lying on a beach in Ocho Rios?

Serves 6


6 boneless chicken breasts or thighs
3 tablespoons Grace Jerk Seasoning
2 tablespoons tomato ketchup
1 teaspoon chopped garlic
1 teaspoon chopped thyme
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons soy sauce
3 tablespoons vegetable oil


Combine all ingredients together in a bowl, mix well and let marinate in fridge for 4 hours to 24 hours.
Cook chicken in oven at 375 degrees F for 30 minutes, turning once.
Chicken can also be cooked on the grill with medium heat, turning often until done. Serve chicken with rice and peas.

Selwyn’s Tip: Marinating is the key for this recipe – the longer time, the deeper flavour of jerk. 

Nada’s Tips & Tricks: Fire up the barbecue! This is a simple but authentically great jerk recipe that you’ll serve over and over again. Look for Grace products in your Caribbean store or check out for more information.

Contents and images used with permission by Chef Selwyn Richards.