Are you looking to try something new on the grill this Summer? Try this!
I love the bold, almost pungent flavors of chicken shawarma. I also go head over heels for the earthy, aromatic taste of jerk chicken.
So it only makes sense that I had to combine the two styles into one - the Jerk Chicken Shawarma.
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| Sliced jerk chicken, roasted garlic lime sauce, seasoned sweet potato fries, and pickle on naan bread. |
Authenticity
This dish is styled after its Middle Eastern and Jamaican influences, but it is NOT an authentic representation of either.
Jerk Chicken
Jerk chicken is a celebration of spicy, smoky, and aromatic goodness.
- Bone-in vs Boneless - While I like both versions, for the past several years my go-to has been boneless, skinless chicken thighs. They seem to take the marinade more quickly and they cook faster.
- Marinade - All things equal, I like to use this recipe for Marinade for Jerk Chicken. But I also like the classic Walkerswood Jerk Seasoning and I cut that with an ounce or two of orange juice, a splash of lime juice and 2 ounces of peanut oil.
- Pimento Wood - For peak authenticity, pimento wood is the ticket. However, it is a slow growing wood so Jamaica has tight restrictions on the export of pimento wood. Honestly, quality lump charcoal works for me.
