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Member recipe

Spicy Jerka Jerka Chicken

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Serves 2

A flavoursome jerk chicken recipe, packed with bold spices with I firerry hint of chilli. The perfect marinade for chicken thighs served with rice and pea.

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  • For the Marinade:
  • 1 tsp of Oregano
  • 4 tbs of Red Wine Vinegar
  • 1 tsp of Chilli Powder (or Scotch Bonnet finely chopped)
  • 1 tsp of Ginger Powder
  • 1 tsp of Mixed Spice
  • 3 Garlic Gloves
  • 3 tbs of Honey (or 1 tsp of Sugar)
  • 1 tsp of Paprika
  • Enough Oliver Oil to loosen the mixture
  • 1/2 tsp of Celery Salt
  • Salt how you like it
  • Black Pepper how you like it


    1. Measure spices into dish.
    2. Mix spices with the liquids olive oil and vinigar to loosen the mixture. Mixture should be deep brown and thing enough to spread on the chicken.
    3. Place chicken onto a tray and make lots of holes into the chicken on both sides, this works well using a kebab stick and allows the marinade to penitrate into the chicken.
    4. Leave the chicken for no less than 1 hour in the fridge, best left over night for a deep flavour.
    5. Cook in the oven for around 20 minutes at 180c then finish of on a griddle pan for an authentic charred effect, if you have any marinade left over you can spoon over while on the griddle pan.
    6. Serve with some rice, salad and even chips go well. Enjoy!

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