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Israeli-Style Jerk Chicken with Tahini-Coconut Sauce

Israeli-Style Jerk Chicken with Tahini-Coconut Sauce 65.jpg

The tahini-coconut sauce ties in the Israeli and Caribbean flavors of this unique and exotic grilled chicken.

  • Duration
  • Cook Time
  • Prep Time
  • 10Servings


Chicken and Marinade:

  • 4 pounds boneless baby chicken
  • 1 small onion, chopped
  • 1 bunch scallions, chopped
  • 6 cloves garlic
  • 2 scotch bonnet or habanero peppers
  • 1 (2-inch) piece of ginger, chopped
  • ¼ cup fresh thyme
  • ½ cup soy sauce
  • ¼ cup cider vinegar
  • 1 cup canned unsweetened coconut milk
  • 2 teaspoons salt
  • 3 teaspoons brown sugar
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg

Tahini-Coconut Sauce:

  • ½ cup tahini paste
  • 1 cup unsweetened canned coconut milk
  • 1 teaspoon salt
  • ½ teaspoon ground cumin
  • ½ teaspoon ground nutmeg
  • 3 garlic cloves, minced
  • Juice and zest of half a lemon
  • Water, as needed


1. Place all ingredients in a food processor and process until smooth.

2. Place chicken in ziplock bags and pour marinade over it, making sure the marinade is well-distributed on the chicken. Refrigerate overnight.

3. Fire up your charcoal grill or heat a gas grill to medium-high. 

4. Place chicken on grill over direct heat and cook until nice and brown, about 3 to 4 minutes on each side.

5. Move chicken to a platter and serve with tahini-coconut sauce, toasted pita, sliced Persian cucumbers, fresh cilantro, and lime wedges.

Tahini-Coconut Sauce:

6. In a food processor combine all ingredients while adding a bit of water until smooth and a bit runny.

Recipe published in JOY of KOSHER with Jamie Geller Summer 2014. Subscribe Now. 


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