Kitchen notes · a little help before you start
Shortcut Jamaican jerk chicken marinade
Shortcut Jamaican jerk chicken marinade is made with chicken breast, dried thyme leaves, and ground allspice.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Original yield
- Serves 4
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Jamaican · Caribbean · Latin American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Allow for marinating
Check the marinating step before planning the cooking.
2. Preheat as directed
Have the oven at the specified temperature for its cooking step.
3. Include the thawing step
Follow the thawing instruction before continuing with preparation.
Get to know the ingredients
dried thyme leaves
In the method: Combine all spices, olive oil and lime juice in a plastic or reusable silicone freezer bag.
ground allspice
In the method: Combine all spices, olive oil and lime juice in a plastic or reusable silicone freezer bag.
cinnamon
In the method: Combine all spices, olive oil and lime juice in a plastic or reusable silicone freezer bag.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 teaspoon dried thyme leavesIngredient note
Source: 1 teaspoon ground allspiceIngredient note
Source: 2 tablespoon brown sugarIngredient note
Source: 1/2 teaspoon saltIngredient note
Source: 1/2 teaspoon pepperIngredient note
Source: 2 teaspoons garlic powderIngredient note
Source: 1/2 teaspoon cinnamonIngredient note
Source: 1/4 teaspoon cayenneIngredient note
Source: 2 tablespoon olive oilIngredient note
Source: 2 tablespoon lime juiceIngredient note
Source: 1 lb boneless skinless chicken breast (roughly 2 chicken breasts)
How to make it
0 of 7 steps completeMake room for Shortcut Jamaican jerk chicken marinade
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Cook as directed above.
A few questions you might have
What should I prepare first?
Set out the oven and baking dish. Start with this step: Combine all spices, olive oil and lime juice in a plastic or reusable silicone freezer bag.
Which preparation step should I plan for?
Check the marinating step before planning the cooking.
What check should I look for as it cooks?
Bake chicken in a shallow baking dish for 10 minutes, flip over, then bake for another 12-17 minutes, or until internal temperature reaches 165°F.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Storage Marinade may be mixed up 7 days before adding chicken. Cooked chicken may be stored in the fridge for up to 4 days or frozen for up to 3 months. Alternative cooking methods: grill - I recommend pounding the chicken flat before marinating to ensure it cooks through evenly. Cook over high heat 2 minutes per side until it reaches an internal temp of 155°F frying pan - cook in olive oil over medium heat in a nonstick skillet for 5-7 minutes per side air fryer - I recommend pounding the chicken before marinating. Cook at 390°F/ 200°C for 4 minutes + 2 minutes (flipping half way). Marinating time for other proteins: boneless chicken thighs- 2-24 hours marinating time shrimp or fish- 30 minutes marinating time pork tenderloin- at least 24 hours to marinate tofu- press first, then marinate for 2-24 hours
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: sweetpeasandsaffron.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.