This easy Jerk Chicken Marinade is Caribbean-inspired and full of spice and flavor. Recipe makes enough marinade for 2 boneless, skinless chicken breasts (approx. ½ pound). For 1 pound (approx. 4 breasts), you can double the recipe).


  • 2 boneless/skinless chicken breasts, or bone-in chicken breast legs split (choose your preference)
  • 1 package of Chef Laura’s Don’t be a Jerk spice blend
  • ½ cup plain yogurt
  • 4 tbsp. grapeseed or any mild flavour oil
  • 2 tbsp. lime juice
  • Zest of 2 limes
  • 2 tbsp. olive oil
  • 2 tbsp. lime juice
  • ½ tsp Cayenne (optional, if you like extra heat)


  1. Add Chef Laura’s Don’t be a Jerk spice blend, yogurt, grapeseed oil, freshly squeezed lime juice, and lime zest in a mixing bowl. Stir to combine.
  2. Prepare the chicken by rinsing and pat dry. Put the chicken in a shallow casserole dish and cover completely with Chef Laura’s Don’t Be a Jerk spice marinade making sure it coats the chicken.
  3. Place in the fridge to marinate for at least 30 minutes, up to overnight.
  4. Cook the chicken your favorite way by baking, grilling or BBQ.
  5. Garnish with grilled limes slices, fresh thyme, cinnamon stick, or ginger.