Jerk chicken
Jamaica’s fiery classic: chicken marinated in Scotch bonnet, allspice, thyme and lime, then roasted and charred until smoky.
- 60 min20 prep · 40 cook
- MediumDifficulty
- 520 kcalper serving
Ingredients
- Chicken thighs, bone-in, skin on8
- Scotch bonnet chillies, deseeded2
- Spring onions, roughly chopped4
- garlic4 cloves
- Fresh ginger, grated1 tbsp
- Ground allspice1 tbsp
- thyme4 sprigs
- Ground cinnamon½ tsp
- Soy sauce3 tbsp
- Brown sugar2 tbsp
- Lime juice3 tbsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
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Steps
- 1
Blend the chillies, spring onions, garlic, ginger, allspice, thyme leaves, cinnamon, soy sauce, sugar, lime juice, oil, salt and pepper into a paste.
- 2
Slash the chicken a few times, rub the paste in well (wear gloves) and marinate in the fridge, ideally overnight.
- 3
Heat the oven to 200 °C and lay the chicken skin side up on a rack over a tray.
- 4
Roast until cooked through, basting once with the juices.
- 5
Finish under a hot grill or on a barbecue until charred in spots.
- 6
Rest for 5 minutes and serve with rice and peas and lime wedges.
Tips and questions
- How can I make it less spicy?
- Use one Scotch bonnet with all the seeds and white membrane removed, or swap it for a milder red chilli. The allspice and thyme still give the jerk flavour.
- How long should I marinate it?
- At least 4 hours, but overnight is best. Don’t go past 24 hours or the lime starts to make the meat mushy.
- What do I serve with jerk chicken?
- Jamaican rice and peas, fried plantain and a crunchy slaw are the classic sides.
Enjoy your meal!
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