Recipe: Jerk Chicken

Spice up your poultry with Jamaican spices
ByJasmine BandaliWednesday , 08 April 2015
Recipe: Jerk Chicken


2kg whole chickens, quartered
¾ cup packed light brown sugar
¾ cup ground allspice
¾ cup minced scallions
½ cup peanut or canola oil
⅓ cup ground black pepper
¼ cup salt
¼ cup minced ginger
¼ cup fresh lime juice
2 tbsp. soy sauce
1 tbsp. dried thyme
1 tsp. ground cinnamon
1 tsp. freshly grated nutmeg
½ tsp. ground cloves
8 cloves garlic, minced
3 Scotch bonnet peppers, stemmed and minced

1 Combine the sugar, allspice, scallions, oil, pepper, salt, ginger, lime juice, soy sauce, thyme, cinnamon, nutmeg, cloves, garlic, and chillies in a bowl.
2 Add the chicken; and toss to coat.
3 Cover with clingfilm and allow to marinade in the refrigerator for at least six hours, or for best results, overnight.
4 Heat a charcoal barbecue to a medium high heat or heat a gas grill to medium.
5 Add the chicken, skin side down and cook, turning once, until the marinade forms a crust on the outside, about 8 minutes.
6 Cover the barbecue and continue cooking until cooked through, about 40 minutes, or transfer the chicken to a foil-lined baking sheet. Bake at 180C until done.








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