Jerk Chicken

This bold Jamaican-style Jerk Chicken is bursting with flavour and spice. Marinated in a punchy jerk blend and ready in just 30 minutes, it pairs perfectly with rice and peas or steamed vegetables for a satisfying dinner.

📝 Ingredients

• 1 kg or 2.2 Ibs of chicken thighs and drumsticks
• 3 sprigs of thyme or 2 tablespoon of dried thyme
• 3 spring onions
• 1 onion
• 1-3 Scotch bonnets
• 2 teaspoon of fresh ginger or ginger powder
• 1 tablespoon of soy sauce
• 4 cloves of garlic
• 1 tablespoon brown sugar
• 2 teaspoon of nutmeg
• 1 teaspoon of cinnamon
• 1/2 lime juice
• 1 tablespoon of vinegar
• 1.5 teaspoon of salt
• 1 teaspoon of black pepper
• 1/3 cup of olive oil
• 1 teaspoon of browning optional

👨‍🍳 Instructions

1. 1Add all of the marinade ingredients into a food processor and blend until smooth. Reserve 1/4 of the marinade for basting.
2. 2Then, add chicken thighs and drumsticks to a large bowl. Pour over jerk marinade and rub it in thoroughly, and make sure the chicken is well coated. Cover with plastic wrap and refrigerate for at least 1 hour or overnight for deeper flavour.
3. 3For roasting arrange marinated chicken on a wire rack, leaving space between each piece. Roast for 35–40 minutes, flipping and basting with extra marinade halfway through.
4. 4For grilling, cook chicken for 10–15 minutes, turning and basting midway for a smoky, charred finish.
5. 5Plate up the jerk chicken hot with a wedge of lime and a sprinkle of fresh herbs. Pairs perfectly with rice and peas, fried plantains, or steamed vegetables.