Paleo Jerk Chicken

Paleo Jerk Chicken | The Paleo Diet

Special thanks and congratulations to Alison Rost, The Paleo Diet Recipe Contest Winner!

Paleo jerk chicken adds a punch of fragrant and fiery spices for added kick to your menu.


Serves 3-4

  • 1-1/2 lbs boneless, skinless chicken thighs
  • 1 tsp freshly ground black pepper
  • 1/4 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp dried thyme (** or 1/2 teaspoon ajwain seeds)
  • 1/4 tsp garlic powder
  • 1 tsp bright red paprika
  • 1/2 tsp salt
  • 3 Tbsp olive oil, divided


1. Preheat the oven to 350 F.

2. In a small bowl, mix together the spices. Set aside.

3. Cut each chicken thigh into 1-inch segments and place into a separate bowl.

4. Add the spice mix along with 1 Tbsp of the oil to the chicken. Mix well and set aside for 10 minutes.

5. Heat the remaining oil in a wok or large, nonstick frying pan over very high heat. When the oil is very hot, add the chicken.

6. Stir-fry quickly until the pieces are lightly browned or have turned opaque on the outside.

7. Place chicken pieces into a baking dish, and cover loosely with lightly oiled wax paper (which should sit inside the dish and directly on top of the chicken pieces) and bake for 8 – 10 minutes or until the chicken is cooked.

8. Enjoy while hot or remove from hot baking dish to maintain moisture for eating later.

Live Well, Live Longer.
The Paleo Team

About The Paleo Diet Team

The Paleo Diet TeamThe Paleo Diet, the world’s healthiest diet, is based upon the fundamental concept that the optimal diet is the one to which we are genetically adapted. The therapeutic effect of The Paleo Diet is supported by both randomized controlled human trials and real-life success stories.

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“10” Comments

  1. *Warning* This is not jerk chicken.

    I followed the recipe to a “t”. For something called “jerk chicken”, it was horribly bland and underspiced in all regards. You could have easily doubled the amount of every spice/herb in there. Putting it in the baking pan makes it even worse since in the oven, it will bleed huge amounts of water and dilute the already tasteless spice rub while it sits in the bath of “spice water”.

    To make this edible, I had to take the “spice water” and reduce it to a sauce with a large amount of additional spices and much-needed salt.

    The lesson here is to never trust a recipe where the marinating time is only 10 minutes.

  2. Loved it. Forgot to add the tumeric and didn’t realize until after it was done but it was still very good. I tossed some broccoli in the drippings from the chicken and roasted it in the oven for about 10 min. Turned out very well.

  3. Pingback: 9 Different Ways to Make Jerk Chicken | BCNN1 WP

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  5. I made this tonight. It was delicious and easy. I put it over half a baked yam and topped it with Sprouts brand “Pineapple Salsa.” The sweetness of the yam and the salsa were good compliments for the spiciness of the chicken. Although eating plain would probably be fine too. I also had steamed cabbage and zucchini with it.

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