Pickapeppa Chicken


Pickapeppa sauce is kind of the Jamaican version of a Worcestershire or steak sauce. It’s a spicy/sweet/savory blend of tomatoes, onions, cane vinegar, peppers, mangoes, raisins, tamarind, and secret spices. While it smells a lot like jerk seasoning, it doesn’t have anywhere near the heat. Often called “Jamaican ketchup,” you can use it as a condiment, a barbecue sauce, or (as in this recipe) a marinade.

8-12 chicken thighs
1 bottle Classic Pickapeppa Sauce
1 tablespoon dried thyme
2 tablespoons soy sauce
2 tablespoons brown sugar

Combine all of the ingredients, except the chicken, and stir until the sugar has dissolved. Put the chicken in a Ziploc bag and cover with the marinade. Squeeze the air out of the bag and seal. Marinate in the refrigerator for at least 2 hours, overnight is better, 48 hours rocks.

Set your grill up for an indirect cook over medium-high  (400°F) heat. Put the thighs on the grill skin side down. Close the lid and cook for 20 minutes. Flip and cook  until the internal temperature has reached 180°F in the thickest part of the thighs, about another 40 minutes.


When the chicken is done, remove it to a warm plate and let it rest for 5-10 minutes. Serve with more Pickapeppa sauce and a Caribbean hot sauce on the side.

4 thoughts on “Pickapeppa Chicken”

  1. Wow, those are some of the most perfect looking thighs (chicken that is) that I’ve ever seen. Beautiful color and the season sounds amazing. Going to find me some of this pickapeppa sauce that you speak of.

  2. I just made them, roasting them in a 400º F oven. The second side needed only 30 minutes and possibly only 25—probably less time needed because the oven is better insulated than the grill.

    Next time I’ll add just a small dash of liquid smoke to the marinade. And I want to make this with chicken wings.

Comments are closed.

%d bloggers like this: