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Jamaican Barbecued Jerk Chicken

For a wonderfully easy barbecue simply marinate organic chicken in a flavour-packed spice mix, add some lovely fresh salads and buttery corn on the cob to create a delicious and healthy Caribbean feast.
Course Main Dish
Cuisine Caribbean
Servings 4 people


  • 500 g Organic Chicken Thighs
  • 1 tbsp Herbies Jerk Seasoning* , or 1 tsp each of ground allspice, ginger, chilli and thyme
  • 1 tbsp Tamari , or shoyu
  • 2 tsp Maple Syrup , or coconut sugar
  • 1 tbsp Macadamia Oil , or olive oil
  • 1 clove Garlic , finely chopped
  • 1/2 Lime , juiced
  • 1/2 tsp Himalayan or Sea Salt
  • 1/2 tsp Pepper
  • extra lime wedges , for serving


  • Mix the jerk seasoning spices, tamari, maple syrup, garlic, lime juice, salt and pepper together.
  • Halve the chicken thighs and toss them through the spice mixture. Set aside in the fridge to marinate for at least 1 hour or up to overnight.
  • Take the chicken out of the fridge for 30 minutes before cooking.
  • Preheat the barbecue or grill pan to a medium heat and then cook the chicken for 10 minutes per side, or until cooked through.
  • Rest the chicken for 5 minutes before serving with lime wedges, corn on the cob and salads.


*Herbies Jerk Seasoning is a traditional spicy Caribbean seasoning for grilled or barbecued meats. Also delicious for making slow-cooked Jamaican lamb curries. We sell this mix at The Health Emporium.