Barbecued Jerk Chicken recipe
ingredients
Jerk refers to the blend of herb and spice seasoning rubbed into meat, before it is roasted over charcoal sprinkled with pimiento berries. In Jamaica, jerk seasoning was originally used only for pork, but jerked chicken is equally good.
8 chicken pieces
For the marinade
5 ml (1 tsp) ground allspice
5 ml (1 tsp) ground cinnamon
5 ml (1 tsp) dried thyme
1.5 ml (1/4 tsp) freshly grated nutmeg
10 ml (2 tsp) demerara sugar
2 garlic cloves, crushed
15 ml (1 tbsp) finely chopped onion
15 ml (1 tbsp) chopped spring onion
15 ml (1 tbsp) vinegar
30 ml (2 tbsp) oil
15 ml (1 tbsp) lime juice
1 hot chilli pepper, chopped
salt and freshly ground black pepper
salad leaves, to serve
5 ml (1 tsp) ground cinnamon
5 ml (1 tsp) dried thyme
1.5 ml (1/4 tsp) freshly grated nutmeg
10 ml (2 tsp) demerara sugar
2 garlic cloves, crushed
15 ml (1 tbsp) finely chopped onion
15 ml (1 tbsp) chopped spring onion
15 ml (1 tbsp) vinegar
30 ml (2 tbsp) oil
15 ml (1 tbsp) lime juice
1 hot chilli pepper, chopped
salt and freshly ground black pepper
salad leaves, to serve
method
1. Combine all the marinade ingredients in a small bowl. Using a fork, mash them together well to form a thick paste.
2. Lay the chicken pieces on a plate or board and make several lengthways slits in the flesh. Rub the seasoning all over the chicken and into the slits.
3. Place the chicken pieces in a dish, cover with clear film and marinate overnight in the fridge.
4. Shake off any excess seasoning from the chicken. Brush with oil and either place on a baking sheet or on a barbecue grill if barbecuing. Cook under a preheated grill/broiler for 45 minutes, turning often. Or, if barbecuing, light the coals and when ready, cook over the coals for 30 minutes, turning often. Serve hot with salad leaves.
Cook's Tip
The flavour is best if you marinate the chicken overnight. Sprinkle the charcoal with aromatic herbs such as bay leaves for even more flavour.
2. Lay the chicken pieces on a plate or board and make several lengthways slits in the flesh. Rub the seasoning all over the chicken and into the slits.
3. Place the chicken pieces in a dish, cover with clear film and marinate overnight in the fridge.
4. Shake off any excess seasoning from the chicken. Brush with oil and either place on a baking sheet or on a barbecue grill if barbecuing. Cook under a preheated grill/broiler for 45 minutes, turning often. Or, if barbecuing, light the coals and when ready, cook over the coals for 30 minutes, turning often. Serve hot with salad leaves.
Cook's Tip
The flavour is best if you marinate the chicken overnight. Sprinkle the charcoal with aromatic herbs such as bay leaves for even more flavour.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
