Home
Recipes
Jamaican jerk chicken

Jerk Chicken served on a plate with rice

Jamaican jerk chicken

Name: Jamaican jerk chicken
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 2
Ingredients: 2 chicken thighs; 2 chicken legs; 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

Delroy Dixon

Save recipe

Serves 2

Easy

Prep: 15 mins

Cook: 55 mins

plus 24 hrs marinating

A star rating of 3.8 out of 5.11 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Jamaican beer grilled fish

A star rating of 4 out of 5.2 ratings

Jamaican stuffing

A star rating of 5 out of 5.6 ratings

Rice & peas

A star rating of 3.7 out of 5.47 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal556
fat33g
saturates9g
carbs20g
sugars17g
fibre3g
protein43g
salt3g

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.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.8 out of 5.11 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now