Jerk Chicken

“Although chicken was a popular dinner dish in my childhood, I didn’t start coming to eat jerk chicken until I was a teenager.” -Ziggy Marley

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Serves: 4 to 6


  • 1 whole chicken, separated into pieces
  • 2 Scotch bonnet peppers, seeds removed
  • 1 tablespoon salt, or to taste
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg
  • 4 garlic cloves
  • 1 1/2 teaspoons thyme, dried
  • 1 teaspoon fresh thyme
  • 1/2 cup scallions, chopped
  • 1 tablespoon Ziggy Marley’s Coco’Mon Coconut Oil, or coconut oil of your choosing
  • 1 lemon, sliced into 4–6 pieces


  1. Set chicken aside.
  2. Using a food processor, blend remaining ingredients into a paste (except for the lemon slices).
  3. Rub all over chicken.
  4. Grill chicken over medium or medium-high heat for 5–6 minutes on each side, or until thoroughly cooked.
  5. Serve with lemon slices.

Recipes written by Ziggy Marley and excerpted fromZiggy Marley and Family Cookbook: Delicious Meals made with Whole, Organic Ingredients from the Marley Kitchen, copyright 2016 by Tuff Gong Worldwide, used with permission of Akashic Books ( and Tuff Gong Worldwide.