Tourist Jerk Chicken Recipe That Brings the Heat (Kinda)

I’ve been to Jamaica at least 15 times, and from my very first visit at 22 to my most recent trip (let’s just say I was older and wiser), one thing has remained constant, jerk chicken for lunch, every single day. Whether it’s from the resort’s jerk hut or a roadside stop at Scotchies, my travel tradition when in Jamaica is absolutley non-negotiable.

And yes, I can handle the heat when I’m there. Something about the island sun and a cold Ting makes it easier to breathe through a mouthful of fire. But the moment I get home? My Irish ancestry kicks in, and suddenly I’m reaching for milk like it’s holy water. That’s when I want tourist jerk chicken; not watered down per se, but definitely toned down. This recipe hits that sweet spot: all the flavour, none of the trauma.

Heading to Jamaica soon?
Don’t miss Rick’s Café — the drinks are cold, the cliffs are high, and the sunset views are pure magic. A tourist trap for sure, but worth your time anyway. Bring your swimsuit and your courage.

Now, if you’re new to jerk, here’s the gist: jerk is a traditional Jamaican cooking method that involves marinating meat (usually chicken or pork) in a spicy mixture of scotch bonnet peppers, allspice, thyme, and green onions, then slow-cooking it over pimento wood. It’s smoky, spicy, and deeply rooted in Jamaican Maroon culture, passed down through generations. And while nothing compares to the real deal cooked over an open flame on the island, this version brings you close, but without the sweat.

What to serve with your Tourist Jerk Chicken?
You’ve got options, friend. My macaroni salad, which is my Mom’s recipe but weirdly shows up under “Jamaican macaroni salad” in a Google search, is a classic. But don’t sleep on these contenders either:

• Rice and Beans — a Caribbean must-have.
• Mango Pineapple Salsa — cools the fire, keeps the flavour.

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Tourist Jerk Chicken

This tourist-style jerk chicken brings the bold, smoky flavours of Jamaica without blowing your head off. It’s packed with classic spices like allspice, thyme, and scotch bonnet — just toned down enough for those who prefer to keep their taste buds intact. Perfect for backyard BBQs and island daydreaming.

Ingredients

• 3 tbsp dark rum Appleton Estates is great
• 2 tbsp water
• 1/2 cup malt vinegar
• 10 green onion, coursely chopped
• 2 tbsp dried thyme
• 2 scotch bonnet chiles, seeds and stem removed
• 2 tbsp vegetable oil
• 4 tsps ground allspice
• 4 tsps ground ginger
• 4 tsps ground cinnamon
• 2 tsps ground nutmeg
• 2 tsps kosher salt
• 2 tsps black pepper
• 2 tsps brown sugar
• 1 cup ketchup
• 2 tbsps soy sauce
• 1/2 cup fresh lime juice
• 4 chicken breasts, bone in, skin on
• 4 chicken legs, bone in, skin on

Instructions

1. Boil rum and water in small saucepan for two minutes. When boiling rum mixture, make sure you stick close by. Once my pot caught on fire. A small panic followed.

2. Pour rum mixture into blender and add malt vinegar and next 12 ingredients ending at the black pepper. Blend until smooth.

3. Mix two tablespoons of the mixture from the blender with the ketchup and soy sauce in a small bowl and refrigerate until ready to use.

4. Place chicken in a large roasting pan and pour 1/2 cup of lime juice over chicken.

5. Rub remaining jerk seasoning from blender all over chicken.

6. Cover and refrigerate for minimum 4 hours, turning occasionally. This can be made 1 day ahead if you desire.

7. Turn barbecue to medium.

8. Remove chicken from marinade.

9. Place chicken on grill, skin side down and cover, turning occasionally until chicken is cooked through and juices run clear, or meat thermometer registers 165F — about 50 minutes.

10. Transfer to a plate and serve

Everything You Never Knew You Needed to Know About Jerk Chicken

Craving more than just jerk chicken?
Escape to Couples Sans Souci, Jamaica’s hidden gem. Think lush gardens, spa days, and zero stress. It’s the getaway you deserve.

Pleasantville Note: Word to the heat adverse. Scotch bonnets are some the hottest peppers there are and make jalapenos look like candy. Be careful to wash your hands thoroughly after handling.

Updated June 10, 2025