Jamaican Jerk Chicken
Jamaican Recipes

Jamaican Jerk Chicken

Grilling
serves 4

This Jamaican jerk chicken uses a bold homemade marinade of Scotch bonnet, spring onion, allspice, thyme, ginger, garlic and lime. A long marinating time gives the chicken deep flavour before it hits the grill.

Cook it until the skin is charred at the edges and the meat is juicy, then serve with rice and peas, coleslaw, grilled corn or a simple salad for a proper Caribbean-style dinner.

SpicyDinnerMainHigh-Protein
20 mins prep35 mins cook4 hrs 55 mins total

  1. Put the spring onions, Scotch bonnet, garlic, ginger, thyme, allspice, cinnamon, nutmeg, brown sugar, soy sauce, vinegar, lime juice, oil, salt and black pepper into a blender. Blitz to a thick, spoonable marinade.

  2. Slash the chicken pieces two or three times through the skin, then put them in a large non-reactive bowl or food bag. Add the jerk marinade and rub it well into the cuts and under the skin where possible.

  3. Cover and chill for at least 4 hours, preferably overnight. Remove the chicken from the fridge 30 minutes before cooking so it is not fridge-cold when it reaches the grill.

  4. Heat a barbecue or grill to medium-high and oil the bars lightly. Cook the chicken skin-side down first, turning regularly, for 30–35 minutes until deeply charred in places and cooked through.

  5. Check the thickest pieces reach 74°C, or that the juices run clear with no pink meat at the bone. Rest for 5 minutes before serving with rice and peas, coleslaw, lime wedges or salad.

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