Cook Chef Lily's Jerk Chicken
Cook Chef Lily’s mild jerk chicken with an adult helper: measure spices, marinate chicken, learn safe cooking techniques, and enjoy tasting together.
Step-by-step guide to Cook Chef Lily's Jerk Chicken
Step 1
Wash your hands with soap and warm water for 20 seconds to start clean.
Step 2
Gather all the materials on a clean counter so everything is ready.
Step 3
Measure the spices into the mixing bowl: 1 teaspoon allspice; 1 teaspoon paprika; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 tablespoon brown sugar; 1 teaspoon salt; 1/2 teaspoon black pepper.
Step 4
Add 2 tablespoons of olive oil and the juice of one lime to the spices in the bowl.
Step 5
Stir the spice mixture until it becomes a smooth paste.
Step 6
Pat the chicken pieces dry with paper towels so the marinade sticks better.
Step 7
Put the chicken pieces into the zip-top bag or shallow container.
Step 8
Pour the marinade over the chicken and seal the bag or cover the container.
Step 9
Gently massage the marinade into the chicken for about 30 seconds so every piece gets coated.
Step 10
Put the marinating chicken in the refrigerator for at least 30 minutes and up to 2 hours.
Step 11
Ask your adult helper to preheat the oven to 400°F (200°C).
Step 12
Have your adult helper place the marinated chicken on a baking sheet and put it into the preheated oven to cook until a meat thermometer reads 165°F (74°C).
Step 13
Let the cooked chicken rest on a clean plate for 5 minutes before serving.
Step 14
Taste the mild jerk chicken with your adult helper and talk about what flavors you like.
Step 15
Share a photo and your cooking story about Chef Lily’s mild jerk chicken on DIY.org.
Final steps
You're almost there! Complete all the steps, bring your creation to life, post it, and conquer the challenge!
Help!?
What can we use if we don't have lime, olive oil, or a zip-top bag for the step that says 'Add 2 tablespoons of olive oil and the juice of one lime to the spices in the bowl' and 'Put the chicken pieces into the zip-top bag or shallow container'?
If you don't have lime, use 1 tablespoon lemon juice or apple cider vinegar in the 'add...juice of one lime' step, swap olive oil for 2 tablespoons vegetable or canola oil, and replace a zip-top bag by using a shallow, lidded container for the 'put the chicken pieces' step.
What should we do if the spices won't form a smooth paste in the 'Stir the spice mixture until it becomes a smooth paste' step or the marinade won't coat the chicken evenly?
If the spices stay dry during 'stir the spice mixture until it becomes a smooth paste', add a little more oil or a teaspoon of water and stir, and if the marinade won't coat the chicken evenly during 'gently massage the marinade into the chicken', rub with your hands for another 15–30 seconds or use a spoon to spread it before refrigerating.
How can we adapt tasks for different ages so kids can help safely with washing, measuring, massaging, and oven steps?
Younger children can do 'wash your hands' and measure spices into the mixing bowl with help, school-age kids can stir the paste and 'gently massage the marinade into the chicken' under supervision, and teens can help with oven-related steps like asking an adult to 'preheat the oven to 400°F' and checking the meat thermometer with an adult present.
How can we extend or personalize Chef Lily's jerk chicken after the 'Let the cooked chicken rest' step or before sharing on DIY.org?
To personalize the recipe, mix in chopped scallions or 1/2 teaspoon fresh thyme into the spice paste before 'pour the marinade over the chicken' or roast sliced sweet potatoes on the same baking sheet during the 'place the marinated chicken on a baking sheet' step, then photograph the plated result for DIY.org.
Watch videos on how to Cook Chef Lily's Jerk Chicken
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Facts about cooking with kids
🌶️ Scotch bonnet peppers, traditional in jerk recipes, can score about 100,000–350,000 on the Scoville scale — yikes! (mild versions use less heat)
🇯🇲 Jerk cooking comes from Jamaica and was developed by Maroon communities as a tasty, smokey way to preserve and flavor meat.
🍗 Marinating chicken for at least 2 hours (and often overnight) helps the spices soak in so every bite is flavorful.
🍍 Pineapple contains bromelain, an enzyme that can tenderize meat — a little pineapple in a marinade goes a long way!
🔥 Cook chicken to an internal temperature of 165°F (74°C) to be safe — always check with an adult and a meat thermometer.
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