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Jerk Chicken

Total Time 1 minute
Servings: 4 4–6 servings
Course: Main Course
Cuisine: Jamaican
Ingredients Method Notes

Ingredients
  

Jerk Marinade
  • 6 spring onions roughly chopped
  • 4 –6 Scotch bonnet chillies adjust to heat preference
  • 6 cloves garlic
  • 3 cm fresh ginger
  • 3 tbsp soy sauce
  • 2 tbsp dark rum
  • 2 tbsp brown sugar
  • 2 tbsp vegetable oil
  • Juice of 2 limes
  • 2 tsp dried thyme or 4 sprigs fresh
  • 2 tsp allspice
  • 1 tsp cinnamon
  • 1 tsp black pepper
  • ½ tsp nutmeg
  • Salt to taste
Chicken
  • 1.5 kg chicken pieces thighs and legs, skin-on

Method
 

  1. Blend all marinade ingredients together until smooth.
  2. Score the chicken pieces deeply with a knife. Rub the marinade thoroughly all over and into the cuts. Cover and marinate overnight in the refrigerator.
  3. Remove from the refrigerator 30 minutes before cooking.
  4. Grill over medium heat (charcoal is traditional) for 30–40 minutes, turning occasionally, until the chicken is cooked through and charred at the edges.
  5. Alternatively, roast at 200°C (400°F) for 40–45 minutes, finishing under the grill for 5 minutes for extra char.
  6. Serve with festival (fried dumplings), rice and peas, and coleslaw.

Notes

Source: Classic Jamaican recipe. Estimated values per serving (excl. sides). For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

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