Jamaican Jerk Chicken Stew

The deep flavors of this Jamaican Jerk Chicken Stew comes from a mixture of scotch bonnet peppers, sweetness from molasses and acidity from a lime & orange.
Course dinner
Cuisine Caribbean food, Chicken, Gluten free
Prep Time 2 hours 5 minutes
Cook Time 40 minutes
Total Time 2 hours 45 minutes
Servings 6 people
Author Feed Your Soul Too


  • 12 Whole Boneless, Skinless Chicken Thighs
  • 1 Tbsp Ground Allspice
  • 2 Whole Scotch Bonnet Peppers
  • 4 Whole Garlic Cloves chopped
  • 2 Inches Fresh Ginger grated
  • 1/2 Whole Lime squeezed
  • 1/2 Whole Orange squeezed
  • 3 Sprigs Thyme
  • 1/4 Cup Gluten Free Soy Sauce
  • 1 Tbsp Black Peppercorns
  • 1/2 Tsp Ground Nutmeg
  • 1/2 Tsp Cinnamon
  • 2 Tsp Salt
  • 2 Tbsp Molasses
  • 3 Whole Carrots peeled and diced


  1. Put allspice, thyme, garlic, scotch bonnets, peppercorns, salt, nutmeg, cinnamon, ginger, soy sauce, molasses, orange juice and lime juice in a blender and puree until combined.

    Put chicken in a bowl, and cover with the marinate. Refrigerate for at least 2 hours, preferably overnight.  

    Remove chicken from the marinate.  In a cast iron skillet on medium high heat, add the chicken and brown on both sides - about 2 minutes per side.  Put the chicken in a baking dish with the marinate added back. 

    Turn oven on to 350 degrees.  Put the baking dish in the oven, uncovered.  Bake for 45 minutes to 1 hour.  Finish the dish under the low broiler for a minute or so to add to the char.  Remove and serve with rice and red beans and tostones.