A classic Jamaican dish that’s popular across the Caribbean. Jerk refers to the spicy seasoning the chicken is marinated in. Can be cooked in the oven or on the barbecue.
Serves
4
Prep
15 minutes + 6 hours to marinate
Cook
25 minutes
Each 219g serving contains (excludes serving suggestion)
KCal
272
Carbs
6.90g
Fibre
1.30g
Protein
30.70g
Fat
13.20g
Saturates
3.80g
Sugars
5.80g
Salt
0.70g
Ingredients
Ingredients
4 spring onions, chopped
2 Scotch Bonnet chillies, finely chopped
1 tsp freshly ground black pepper
half tsp cinnamon
half tsp ground nutmeg
1 tsp ground allspice
2 tsp dark brown sugar
2 cloves garlic, crushed
3 cm fresh ginger root, grated
1 tbsp fresh thyme leaves or 1 tsp dried thyme
1 tbsp reduced-salt soy sauce
grated zest and juice 1 lime
juice 1 orange
1 tbsp wine vinegar
4 chicken drumsticks and 4 chicken thighs (1 kilo), excess skin trimmed
Method
Method
- To make the jerk seasoning, add everything except the chicken to a blender and blend to a paste. Or use a stick blender or pestle and mortar.
- Prick the chicken with a sharp knife and add to a food bag with the jerk seasoning. Leave for at least six hours or overnight, if possible.
- Preheat the oven to 190°C/gas 5. Spread the marinated chicken out onto a baking tray and bake for 25 minutes, until crisp and golden and starting to char on the edges.
- Alternatively, if barbecuing cover in foil and cook in the oven for 20 minutes. Then switch to the barbecue for another 10 minutes.
Chefs tips
- Try serving with rice and peas and plenty of salad.
- You could use this marinade on pork, fish fillets, large prawns or cubes of tofu.
- You can add the chicken and jerk seasoning to a food bag, mix well and freeze it ready for future use.
- Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge and reheat until piping hot throughout.
