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Smoky Jerk Chicken

The Chipotle Oil in combination with all the spices gives the chicken just the right balance of smokiness and spice. This marinade is great for pork chops as well!


Smoky Jerk Marinade:

  • 3 tablespoons Olive Scene Chipotle Oil

  • 8 scallions, chopped

  • 6 garlic cloves, crushed or grated

  • 2 tablespoons low sodium soy sauce

  • 2 tablespoons grated lime zest (about 3 limes)

  • 2 tablespoons yellow mustard

  • 1 tablespoon fresh ground black pepper

  • 1 tablespoon packed brown sugar

  • 2 teaspoons salt

  • 1 teaspoon Kirmizi Aci Biber (roasted red pepper flakes)

  • 2 teaspoon ground allspice

  • 2 teaspoon ground coriander

  • 2 teaspoons tablespoon ground ginger

  • 2 teaspoons dried basil

  • 2 teaspoon dried thyme

  • ½ teaspoon dried rosemary

  • 8 chicken thighs, or combination of split chicken pieces


  1. Place all marinade ingredients into a blender jar and blend until smooth (1–3 minutes). Scrape down sides if necessary to blend all ingredients well. Set aside.

  2. Place chicken in a gallon-size zipper-lock bag. Pour jerk marinade over the chicken and coat completely.

  3. Close ziplock bag, making sure chicken is laying flat and coated with marinade, and refrigerate for 4 hours or overnight. Remove chicken from refrigerator and allow to sit at room temperature for 30 min before grilling.

  4. Preheat grill to medium high. Add chicken skin side down and grill slowly, flipping the chicken often, but finishing the final grilling with the skin side down.

  5. Grill 15-20 minutes per side. Spot-check the chicken’s internal temperature, using an instant read thermometer, until you reach 175° -185° F.

  6. Remove from grill to platter, and allow to rest 10 minutes. Serve.

*adapted from America’s Test Kitchen

Smoky Jerk Chicken