A nice change from the same-old grilled chicken

Recipe: Jerk Chicken
Photo by sporkist/

Marinate the day before and throw it on the barbeque for some authentic jerk flavor! This recipe makes a large batch, designed for an outdoor party.

by Nell Stephenson


3 Habanero peppers (less if you want less heat!)
8 scallions
6 tablespoons olive oil
2 tablespoons black peppercorns
1 tablespoon ground allspice
1 tablespoon ground nutmeg
2-inch fresh ginger root, peeled
2 tablespoons honey
1 small lime, juiced, plus 2 limes, cut in wedges, reserved
2 large free-range hens, 2 -3 pounds each, broken down


Combine all ingredients except chicken in a mini food processor and whiz to combine until a paste is formed.

Using a pastry brush, spread the paste on all the chicken pieces and place in a large, flat glass or ceramic dish. Cover tightly with plastic wrap and refrigerate overnight.

Prepare your outdoor grill and when hot, place chicken over the flames. Cook, flipping at least once, until the internal temp reaches 160F.

Remove from grill and tent with foil. Serve with lime wedges on a bed of your favorite greens.


Nell Stephenson is an IRONMAN athlete, nutritional consultant, and author of "Paleoista: Gain Energy, Get Lean, and Feel Fabulous With the Diet You Were Born to Eat," now available from Amazon. Tweet or direct message her on Twitter (@nellstephenson) to "paleoize" your favorite recipes and get it featured here at