Jerk chicken
Jerk chicken is a popular dish from Jamaica, known for its spicy and smoky flavor.
Equipment
- 1 Food processor
- 1 Large bowl or resealable plastic bag
Ingredients
Marinade
- 1 kg chicken (thighs, drumsticks, or a whole chicken cut into pieces)
- ½ cup spring onions (chopped)
- 1 med onion (chopped)
- 4 cloves garlic (minced)
- 1 Scotch bonnet pepper or red chilli (minced)
- 1 tbsp fresh thyme leaves or 1 teaspoon dried thyme
- 2 tsp ground allspice
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
- 2 tbsp brown sugar
- 2 tbsp vinegar preferably apple cider vinegar or white vinegar
- 1 lime (juice)
Seasoning - to taste
- rock salt
- black pepper
Instructions
- Combine all the marinade ingredients and blend until smooth in a food processor or blender.
Marinade
- Place the chicken pieces in a large bowl or a resealable plastic bag and pour the marinade over the chicken. Make sure the chicken is well coated with the marinade. If using a plastic bag, press out the air and seal it. Marinate in the refrigerator for at least 2 hours, or preferably overnight for best flavor.
Grill/Bake/Barbecue
- Preheat your grill to medium-high heat or preheat your oven to 190°C. Better still, fire up the barbecue and wait until the coals are glowing red.
- If grilling, oil the grill grates to prevent sticking. If baking, place the chicken pieces on a baking sheet lined with foil or parchment paper. If barbecuing on a charcoal grill, oil the grill to prevent sticking.
- Grill or bake the chicken for about 25-30 minutes, turning occasionally, until the chicken is cooked through and the juices run clear. If you prefer a charred and smoky flavor, you can cook the chicken over a charcoal grill.
- Serve the jerk chicken hot with your favourite side dishes, such as rice and peas, coleslaw, and/or roasted vegetables.
Notes
Feel free to adjust the level of spiciness and sweetness according to your taste preferences. Enjoy your homemade jerk chicken!