Jerk chicken

  • Servings: 3 to 6

This Jamaïcain recipe has become quite famous in the U.K.. Like most Caribbean dishes, it can be fiery hot! But you can adjust the chili to your taste and enjoy this very tasty grilled chicken.

The most important preparation in this recipe is the marinade. And the longer you marinate your chicken (thighs, drumsticks, breasts or a whole chicken cut into small pieces), the better; overnight would be ideal.

The chicken is usually barbecued but you can grill it in the oven like I do. Use an oven dish with a stainless steel grill. See photo.


  • Six chicken thighs (or other pieces of chicken)
  • 1 thumb sized ginger, peeled and shredded
  • 6 cloves of garlic, peeled
  • 1 big onion, diced
  • 1 small bunch of spring onions, cut in pieces
  • Few sprigs of green thym (leaves only)
  • 1 scotch bonnet or other chili of your choice, deseeded
  • Juice of 1 lime or lemon
  • 2 tbsp of white vinegar
  • 1 tsp of allspice
  • 1 tsp of cinnamon
  • 1 tsp of nutmeg
  • 1 tsp of turmeric (healthy supplement)
  • 2 tbsp of olive oil
  • 4 or 5 tbsp of dark soy sauce (replacing the salt)
  • Salt and pepper, to taste


Step 1

Prepare the marinade by putting all the ingredients in a food processor and whiz until you obtain a smooth dark sauce. (See photo)

Step 2

Arrange the chicken pieces in a large glass dish, pour the sauce over, cover and leave to marinate in the fridge, preferably overnight.

Step 3

Grill the chicken on a hot BBQ, basting with the marinade every now and then; or broil in the oven (200C) by putting the chicken on an oiled stainless grill over a large dish. Baste the chicken with the marinade a few times.

Step 4

Serve hot with fries or rice & beans and a salad.


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