Jerk Chicken Burgers

View my Step by Step video

As part of a very special Burger collaboration, with my YouTube friends, I bring you a smoky Jerk Burger. This is the perfect crowd pleaser – ground Chicken is mixed with a smoky homemade Jerk marinade and studded with red pepper and thyme before grilling to perfection. I always prepare a special burger recipe for the summer and this year Jerk was on the top of my list. Prepare these ahead of time and freeze them.


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Jerk Chicken Burgers


  • Ingredients
  • 6 tbsps Jerk marinade + additional 2 tbsps
  • 4 lbs ground Chicken
  • 3 tbsps Red Pepper confetti
  • 3 tbsps Thyme
  • Salt to taste
  • Oil


  1. Mix all the ingredients together and weigh them to make 7 oz patties
  2. Freeze atleast for an hour before grilling so they are nice and firm
  3. Brush the burgers with the 2 tbsps of jerk marinade mixed with oil and grill for a few minutes on each side till cooked.

Jerk paste – The perfect smoky marinade

Click here to watch my step by step video

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Inspired by my friend Mary Rocto’s Jerk sauce recipe, I created a new thicker Jerk marinade, perfect for burgers and pot roasts. Earlier I created a Jerk sauce recipe, perfect to marinate Chicken, but needed something thicker to flavour burgers without the patty falling apart.

I tweaked the recipe and happy to report that this marinade/paste is perfect for your homemade burgers. Just the smell of the marinade reminds me of sunny days in our backyard with the grass under my flip flops and the scent of seasonal blooms in the air.JerkPasteH2

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Jerk paste – The perfect smoky marinade


  • 1/4 cup Lime juice
  • 1/4 cup dark Soya sauce
  • 1/4 cup vinegar
  • 2 tbsps Orange rind
  • 2 tbsps of roughly chopped Ginger
  • 8 cloves Garlic roughly chopped
  • 1/2 red onion chopped
  • 3 Spring Onions bulbs
  • 2 tbsps fresh Thyme
  • 4 Scotch Bonnet peppers
  • 1 tsp Pimento berries(allspice)
  • 1 tsp black Peppercorns
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1 tsp Cinnamon powder
  • 1/4 tsp clove powder
  • 1 tsp Salt
  • 1 tsp Brown Sugar


  1. Process
  2. Put all the ingredients in a food processor and blend till a smooth paste
  3. Bottle and store in the refrigerator

Jerk Chicken

View my step by step video

Screen Shot 2015-06-16 at 6.57.45 AMJerk is one of my favorite flavors and you can’t make delicious Caribbean Jerk without one hot fiery recipe and you’re in luck as I found the perfect combination of jerk goodness.

430131_406151479410403_451356835_nIt’s summer and time to fire up that BBQ! This recipe came from my good friend Mary Rocto, a fabulous cook. When I asked her for her recipe, she not only sent me a recipe but also a video with a note – ‘use as many scotch boniness  as you like– you da boss’.

And Mary does know her jerk, we were both finalists in the show Recipe to Riches that aired both on the Food Network and CBC and in her season Mary won over the judges with her Jerk Bundles. Now I have to admit, before I tried this recipe, I tried several others but this one won hands down! This recipe yields a marinate with a sauce like consistency that is good to marinate about 4 pounds of chicken, meat or fish. I like that this can be made ahead and just poured on. I am developing another more paste like, thicker, jerk marinade so stay tuned for that recipe soon.

Making Jerk sauce from scratch this is not hard at all but there are several ingredients that go into into my blender and gets blended to jerk perfection

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Jerk Chicken


  • Ingredients
  • 1/2 cup of oil (your choice)
  • 1/3 cup of vinegar
  • 1/3 cup of soya sauce (dark, mushroom flavor)
  • 1/4 cup of lime juice
  • 1/2 cup of a freshly squeezed orange preferable Florida oranges
  • 3 teaspoons of Pimento allspice
  • 3 teaspoons of salt (or to taste)
  • 1 tablespoon of black pepper
  • 1 1/2 tablespoons of brown sugar
  • 1 1/2 teaspoons of cinnamon
  • 1 teaspoon of coriander powder
  • 1/2 teaspoon ground cloves
  • 2 tablespoons of fresh thyme leaves (or 3 teaspoons of ground thyme)
  • 3 stalks of small spring onions scallions 1/3 cup (chopped)
  • 2 tablespoons of fresh ginger (chopped)
  • 1 cup chopped onion
  • 3 large cloves of garlic 1/3 cup (peeled)
  • 3 scotch bonnet peppers ( substitute habanero, Jamaican pepper)
  • 4 lbs Chicken Drumsticks


  1. Process
  2. Process all the ingredients into a smooth paste
  3. Pour over skinned Chicken Drumsticks and cook on a BBQ till cooked