---
title: "Jerk chicken (allspice + thyme + scallion + heat)"
slug: "omni-05-jerk-chicken"
diet: omnivore
protein: chicken
suggested_primary: "health_weight"
suggested_goals: ["sports_performance", "mens_vitality", "anti_inflammatory"]
combined_spice_step: true
---

# Jerk chicken — Caribbean combined wet rub / marinade

## Summary

**Jerk** seasoning is a **combined paste**: **allspice** (pimento), **thyme**, **scallions**, **garlic**, **ginger**, hot peppers, often **cinnamon/nutmeg** notes, **black pepper**, sometimes **brown sugar/citrus**. Chicken (or pork) marinates **as one spice matrix** then grills or smokes—maps well to HERBIX **combined_recipe** (caps still apply across the day).

## Core combined ingredients (varies)

- **Allspice** berries (ground or fresh pimento)
- **Thyme** (fresh)
- **Garlic**, **ginger**
- Scotch bonnet or habanero heat
- **Black pepper**, **cinnamon**, **nutmeg** in many recipes
- **Onion/scallion** bulk

## Suggested plan tags

| Plan focus | Notes |
|------------|-------|
| `health_weight` | High satisfaction grilling; **not** a fat-loss claim |
| `sports_performance` | Chili-forward plans—tolerance-dependent |
| `health_inflammation` | Allspice + garlic savory profile |

## Method outline

1. Blend **all aromatics and spices** into one wet paste.
2. Marinate **chicken** (time as recipe specifies).
3. **Grill or smoke** to safe internal temperature; rest.

## Recipe (for cooks)
**Serves:** about **3–4** (illustrative—scale to your household).

**HERBIX:** These amounts are **educational home-cooking cues**, not medical dosing. Adjust salt, fat, and heat to your health context.

### Ingredients

- **Chicken**, about 550 g boneless pieces
- **Cooking fat**: 2–3 tbsp olive oil or neutral oil
- **Aromatics / acid**: 1 onion or shallot; lemon, lime, or vinegar to finish

- **Allspice**, about ½ tsp ground (toast whole spices first if you like)
- **Thyme**, 1 tbsp chopped fresh (or 1 tsp dried)
- **Garlic**, 4–6 cloves, minced or grated
- **Ginger**, about 2 cm fresh, peeled and grated
- **Black pepper**, about ½ tsp freshly ground
- **Cinnamon**, about ¼ tsp ground (toast whole spices first if you like)
- **Nutmeg**, about ½ tsp ground (toast whole spices first if you like)
- **Onion**, 1 medium, diced
- **Fine salt**, to taste at the end

### Equipment

- Large pan with lid (braise/steam) **or** heavy skillet / sheet pan / grill as indicated by the template name.

### Steps

1. Blend **all aromatics and spices** into one wet paste.
2. Marinate **chicken** (time as recipe specifies).
3. **Grill or smoke** to safe internal temperature; rest.
4. ## Research & reference links
5. - [Serious Eats — jerk and Caribbean technique library](https://www.seriouseats.com/) — search “jerk chicken”
6. - [Food & Wine / NYT Cooking](https://cooking.nytimes.com/) — search “jerk marinade allspice” for vetted recipes
7. ## HERBIX notes
8. - **REFLUX / GI:** Chili and **black pepper** load can be high—use `reflux_sensitive` and cut Scoville.
9. - **Bleeding / surgery:** Garlic/ginger stacks—monitor calculator.
10. - **Smoke exposure:** Outdoor ventilation—separate from spice math.
11. - **Disclaimer:** Educational only.


## Research & reference links

- [Serious Eats — jerk and Caribbean technique library](https://www.seriouseats.com/) — search “jerk chicken”
- [Food & Wine / NYT Cooking](https://cooking.nytimes.com/) — search “jerk marinade allspice” for vetted recipes

## HERBIX notes

- **REFLUX / GI:** Chili and **black pepper** load can be high—use `reflux_sensitive` and cut Scoville.
- **Bleeding / surgery:** Garlic/ginger stacks—monitor calculator.
- **Smoke exposure:** Outdoor ventilation—separate from spice math.
- **Disclaimer:** Educational only.