Sunday, April 24, 2016

How to Cheat at "Easy Jamaican Jerk Chicken" and get away with It

Jamaican Jerk Chicken (Walkerswood marinade)

Jamaican Jerk Chicken, Rice, Pineapple salsa

Jamaican Jerk Cooking and Seasoning are deeply rooted in Caribbean culture and can be found almost anywhere there are descendants of the caribbean culture. Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican Jerk Spice.

Although Authentic Jerk recipes can slightly vary from cook to cook they traditionally include: Scotch Bonnet Peppers (not to be confused with Habaneros or Chiles), Allspice, Cinnamon, Cloves or Nutmeg, Thyme, Garlic, Onions and Spices and sometimes Sugar and Ginger.

Well if you've ever read any of the recipes on my blog, you know without a doubt, I am always trying to find a way to cut prep time in half without losing any flavor. I have definitely found a marinade that will give you an Authentic Jamaican Jerk Flavor without you having to do all the work it takes to reach the right level of perfection of spices. Walkerswood Spicy Jamaican Jerk Marinade, you can usually find this at your local grocery. I typically purchase mine at Krogers, but, if it's not available in your area don't worry you can purchase it straight from Amazon, which I've actually done before when it wasn't available in my area.

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Now for the easiest recipe you'll find for a delicious Authentic Tasting Jamaican Jerk Chicken.


  • 3 or 4 oz. of Walkerswood    Spicy Jerk Marinade. Which can be left on 30 minutes or longer, dependent on desired hotness. After marinating you can rinse if you don't want it extremely hot.
  • Larry's Seasoning Salt   Add desired seasoning salt to taste.
  • 6 Leg quarters                 You can use just thighs if you prefer.


  • Add the Walkerswood Spicy Jerk Marinade onto the chicken. I typically use about 4 ounces or half a cup, dependent on desired hotness. It takes a minimum of 30 minutes or longer, dependent on desired hotness. After marinating of course you can rinse if you don't want it too hot.
  • Add desired seasoning salt to each chicken leg quarter. Bake for 1.5 hours on 350 degrees. This marinade works well with wings and breast as well.