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Jerk Chicken Recipes


Jerk Chicken


  • 2 Chicken Legs & Thighs
  • 3 tbsp Hill's Jamaican Jerk Sauce
  • 1/2 Lemon


  1. Wash chicken with lemon juice and rinse couple times under cold water the pat chicken dry with paper towel. 

  2. In a bowl or zip lock back add chicken then Hill's Jamaican Jerk Sauce and massage jerk sauce into meat getting it under the skin and all over. Add more jerk sauce if desire.

  3. Allow chicken to marinate in the fridge for at least 3hrs overnight is best. Heat BBQ to 500 degrees, add chicken then turn down to medium heat. Cook chicken until golden brown about 10 minutes per side then finish in the oven at 350 degrees.

Recipe Notes

You may also choose to cook your chicken strictly in the BBQ cooking time about 30mins depending on your BBQ. 


Jerk Chicken Sandwich

Course Snack


  • 2 cups Hill's Jamaican Jerk Chicken Chopped or Shredded
  • 1/4 cup Celery Chopped
  • 1/2 cup Mixed Bell Peppers Red & Green
  • 1 tbsp Parsley Leaves Fresh
  • 1/2 tsp Salt Coarse
  • 1/4 tsp Ground Black Pepper
  • 1 tbsp Fresh Lime Juice
  • 1/3 cup Mayonnaise or to taste


  1. In a medium bowl, stir together the jerk chicken, celery, parsley, salt, pepper, and lemon juice. Stir in the mayonnaise, little by little, to achieve the desired consistency. The chicken salad can be kept, refrigerated, for 1 day.

  2. Spread butter on two slices of toasted bread. Sandwich with chicken salad and a leaf of lettuce. Serve with side of your choice.


Jerk Chicken Quesadilla


  • 4-5 Chicken Thighs
  • 3 tbsp Hill's Jamaican Jerk Sauce
  • 1 cup Monterey Jack Cheese
  • 1 med White Onion cut in half then into slices
  • 1/2 Green Bell Pepper cut in slices
  • 1/2 Red Bell Pepper cut in slices
  • 1/2 Yellow Bell Pepper cut in slices
  • 4 10' Tortilla Wrap
  • 1 tbsp Olive Oil


  1. Rinse chicken thighs under cold water and pat dry with paper towel. In a bowl add Hill’s Jamaican Jerk Sauce with chicken thighs and allow marinate in the fridge for at least 3 hours, overnight is best. Cook chicken on the BBQ and allow resting for about 20 mins then slice chicken off the bones and cut into small cubes.
  2. Heat oil in large frying pan on med then add peppers, onion and cook until some are dark brown about 3-4 minutes. Remove and set aside.
  3. Place tortilla wrap on a plate then add peppers and onion on half. Add jerk chicken, cheese and fold the empty half over to cover. Place Quesadilla in the same frying pan as your peppers and bake until golden brown about 1 minute per side. Cut into quarters and enjoy with sour cream, salsa and avocado.


Jerk Chicken Tacos


  • 8 Chicken Thighs
  • 4 tbsp Hill's Jamaican Jerk Sauce
  • 15-20 Cherry Tomatoes halved
  • 5 slices Fresh Pineapple grilled
  • 4 cloves Garlic minced
  • 1/4 cup Red Onion diced
  • 2 cups Iceberg Lettuce shredded
  • Sprinkle Balsamic Vinegar
  • 1 Avocado sliced
  • 1/2 Fresh Lime Juice
  • 1/4 cup Fresh Cilantro chopped
  • Drizzle Sriracha Mayo optional
  • Salt & Pepper to taste


  1. Rinse chicken under cold water and pat dry, In a bowl add chicken, Hill's Jamaican Jerk sauce and  massage jerk sauce into chicken getting it under skin and all over.  Allow chicken to marinate for at least 3 hours, overnight is best.

  2. Heat BBQ to 450 degrees, add chicken then turn down to medium heat. Cook chicken on low heat until golden brown (about 10 mins per side). Finish in the oven at 350 degrees until cooked through or you can cook longer on the BBQ. Once chicken is cooked allow to sit for 7-10 mins to rest before cutting.

  3. In a frying pan add tomatoes, garlic and balsamic vinegar and cook for 2-3 mins tossing constantly. Dice grilled pineapple and add to a bowl with tomato mixture from frying pan, add cilantro, fresh lime juice and mix together. Salt & Pepper to taste. 

  4. Warm Tortilla wraps on BBQ just before serving time. Add chicken, shredded lettuce, bowl mixture, avocado, sriracha mayo and enjoy.


Jerk Pulled Chicken Tacos with Slaw


  • 1 whole Chicken
  • 3 tbsp Jerk Seasoning
  • 6 tbsp Hill's Jamaican Jerk Sauce med or hot
  • 1 cup Hill's Jamaican Jerk BBQ Sauce available soon
  • 3 spring Thyme
  • 2 spring Rosemary
  • 4 cloves Garlic finely chopped
  • 1 1/2 cup White Cabbage
  • 1 1/2 cup Red Cabbage
  • 1/2 cup Red Onion
  • 1/4 cup Fresh Cilantro chopped
  • 1/4 cup Coconut Milk
  • 1 can 398 mL Pineapple Tidbits drained and reserve juice
  • 1 tsp Brown Sugar
  • 12 med Tortilla Wrap
  • 1/2 sliced Fresh Lime Juice
  • 1/2 cup Water


  1. Wash chicken and pat dry. In a slow cooker insert add thyme and rosemary then add chicken. Add jerk seasoning getting under the skin of chicken breast, garlic, Hill's Jamaican Jerk Sauce and do the same. Add Hill's Jamaican Jerk BBQ Sauce and place covered insert in the refrigerator to marinate overnight.

  2. Add water to the reserved pineapple juice equaling 1 1/2 cups and add to slow cooker insert ensuring not to wash off BBQ sauce. Cook chicken in slow cooker for 6 hours.

  3. Remove chicken from slow cooker and pulled meat from bones. Remove thyme, rosemary from slow cooker and skim off excess rosemary from the top using a small strainer and discard. Return meat to the slow cooker and mix in with liquid.

  4. PINEAPPLE SLAW: Add all the other ingredients together in a bowl and put in the refrigerator for 15 minutes. You should have this prepared before chicken is done.

  5. Heat Tortilla wraps , add a small amount of slaw, add a small amount of chicken then a small amount of slaw again. fold and enjoy.


Maple Glazed Jerk Wings


  • 2 lbs Wings
  • 5-6 tbsp Hill's Jamaican Jerk Sauce med or hot
  • 1 tsp Ground Black Pepper
  • 4 cloves Garlic minced
  • 3 tbsp Dijon Mustard
  • 2 tbsp Balsamic Vinegar
  • 2 tbsp Soy Sauce
  • 2 tbsp Hot Sauce optional
  • 1/4 cup Maple Syrup
  • 1 tbsp Butter
  • 3 tbsp Cornstarch
  • 2 tbsp Cold Water


  1. Rinse wings under cold water and trim off excess fat. In a bowl, pat dry and add Hill's Jamaican Jerk Sauce. Cover and allow to marinate in the fridge for at least 3 hours overnight is best.

  2. Preheat oven to 400°F. Add wings to a lined baking sheet. Bake until cooked through and skin is crispy, 45-50 minutes. Be sure to flip wings half way through.

  3. SAUCE: Melt butter on medium heat in a small frying pan, add garlic and cook for 10 seconds. Add all the other ingredients (except cornstarch and water) and cook for 2 minutes on low heat. Mix cornstarch and water and slowly stir in mixture to your thickness preference.
  4. Place wings in a bowl, add maple glazed sauce toss all over. 

Recipe Notes

Fantastic Appetizer everyone will love.


Yields1 Serving



Jerk Chicken Recipes
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