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Food for Thought: Winston Robinson's Jerk Chicken

Food for Thought: Winston Robinson's Jerk Chicken

Picture of Shane Houston

Shane Houston

R365’s Professional Services Manager Winston Robinson shares a family recipe for jerk chicken that reminds him of the powerful women is his life.


A key part of Restaurant365’s culture and a common thread between all the members of our community is an affinity for food.

Each month, an employee’s recipe is shared throughout the organization. These recipes are more than just a list of ingredients and instructions, they give us a sneak peek into the lives of our coworkers. We have the opportunity to see special recipes that hold memories, stand the test of time, and claim a significant place in someone’s heart. 

What better way to bond and share pieces of our personal lives than with our core value of Love Good Food?

Now, enjoy this family recipe shared by our very own Winston Robinson, Professional Services Manager.

A Note from Winston

With Mother’s Day in a couple of months, I find myself thinking of my grandma’s Jerk Chicken recipe. It is a really amazing dish that my Jamaican grandmother used to prepare for my mom and I all the time when we would go to her house. Jerk is a combination of Native American, West African, and West Indian influences. It has a balance of spice, heat, and smoke with a punch of flavor. Traditionally, it is smoked.

This dish is important to me because I can always remember spending time with my Grandma when I was younger watching her throw this beautiful spice blend together to serve jerk chicken and rice & peas. As I began a career in hospitality I slowly started to realize that a majority of my passion for food and service really originated from watching my grandmother prepare meals like this one for our family.

With this recipe there is an amazing spice blend that you can really use on any meat. In my family, we used the BBQ a lot as well as cooking it on the stovetop. My Grandma would tell me stories about when she was living in Jamaica, and how she would traditionally cook this recipe over an open flame. Controlling the level of smoke and the type of wood would change the flavor profile.

The thing that I am most excited about is to pass this recipe down to my one-year-old daughter who will hopefully develop a passion for cooking as I did watching my Grandma always cook for us.



  • Pre-heat oven to 425 degrees

  • Clean off chicken and dry off prior to cooking (let sit until about room temperature)

  • Lightly cover chicken with olive oil

  • Mix all of the spice blend ingredients into a small bowl

  • Massage spice blend into chicken and fully coat

  • Place chicken onto a large baking sheet (drizzle some olive oil on the chicken once more)

  • Bake for about 40 minutes to an hour

  • Once fully cooked let rest for about 10 minutes on a separate tray or cutting board.

And you’re ready to serve! Always recommend serving with rice & beans (subbing kidney beans is what my family does). Also be sure to serve with some lemon or lime juice squeezed over the top.


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