Jerk chicken
Jerk chicken, from above
Non vegJamaica

Jerk chicken

Chicken soaked in fiery scotch bonnet, allspice and thyme, grilled smoky and charred.

75 minTime
59 gProtein each
hotSpice
Smoke and pimento2 chapters · 1 min read

Make it your way

Grandma's wayJamaican jerk chicken.
The original
537kcalsame
59 gproteinsame
2 gfibresame
75minutessame

Jerk chicken.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, curry cut (bone in chicken, small pieces)1.2 kg legs and thighs, slashed
Spring onion (green onion, scallion)6, chopped
Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)2 to 3, seeded for less heat
Allspice2 tsp ground
Dried thyme1 tsp, or 6 sprigs fresh
Garlic6 cloves
Ginger4 cm
Soy sauce2 tbsp
Lemon juice2 tbsp lime
Jaggery1 tbsp, or brown sugar
Black pepper1 tsp
Cinnamona pinch
Cooking oil (vegetable oil)1½ tbsp
Saltto taste

Method

4 steps
  1. 1Blend spring onion, scotch bonnet, allspice, thyme, garlic, ginger, soy, lime, jaggery, pepper, cinnamon, oil and salt into a paste. Wear gloves.
  2. 2Rub deep into the slashes and marinate overnight in the fridge.
  3. 3Grill over medium coals, covered, turning often, for 35 to 40 minutes, or roast at 200°C and finish under a grill.
  4. 4Rest 5 minutes and chop into pieces.
Serve it like this

Chop into pieces and serve on a board with rice and peas, fried plantain and festival, with hot pepper sauce on the side.

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Make it a meal

What goes with Jerk chicken: a bread or rice, a side, something to drink and something sweet.

Bread or rice Rice and peas60 min
Bread or rice Festival30 min
On the side Maduros15 min
On the side Coleslaw15 min
To drink Jamaican carrot juice20 min
Something sweet Coconut drops45 min
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