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Jerk Chicken served on a plate with rice

Jamaican jerk chicken

A star rating of 3.9 out of 5.10 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 24 hrs marinating
  • Easy
  • Serves 2

Make your own jerk seasoning to use as a marinade for chicken. Scotch bonnet peppers and spices bring heat and plenty of flavour

Nutrition: Per serving
NutrientUnit
kcal556
fat33g
saturates9g
carbs20g
sugars17g
fibre3g
protein43g
salt3g
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Ingredients

  • 2 chicken thighs
  • 2 chicken legs

For the jerk marinade (3-4 servings)

  • 2-3 tsp crushed/powered allspice (pimento)
  • 1 tsp fine salt
  • 4 spring onions, trimmed
  • 1 medium white onion
  • 1- 2 Scotch bonnet peppers
  • 6-8 garlic cloves
  • 2-3 tbsp picked thyme leaves
  • 240ml lime juice or orange or pineapple juice
  • 60ml white or malt vinegar
  • ½ tsp mixed spice
  • 1-2 tbsp dark sugar

Method

  • STEP 1

    Whizz all the ingredients for the marinade in a blender to form a thick paste. It shouldn't be too runny, similar to the consistency of sweet chilli sauce. Taste and adjust seasoning if needed. Will keep in an airtight container in the fridge for up to three weeks.

  • STEP 2

    Slit the chicken skin with a sharp knife, then put into a container. Pour over the jerk marinade, making sure the chicken is completely covered. You may not need all the marinade. Cover the chicken and place in the fridge for at least 4 hrs, but ideally 24 hrs.

  • STEP 3

    Heat the oven to 220C/200C fan/gas 7. Put the chicken in an ovenproof dish, cover with foil and cook for 30-45 mins. Remove the foil and baste the chicken with the juices from the dish, then cook for a further 10 mins. The skin should start to crisp up. Check the meat is cooked by cutting into the deepest part of the chicken. If the juices run out red, return to the oven for 10 mins more, or until the juices run clear. Serve with rice & peas or any of your favourite side dishes.

Goes well with

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A star rating of 3.9 out of 5.10 ratings
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