Jamaican jerk chicken
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Jamaican jerk chicken

By Delroy Dixon

Make your own jerk seasoning to use as a marinade for chicken. Scotch bonnet peppers and spices bring heat and plenty of flavour

  • Prep:15 mins
    Cook:55 mins
    plus 24 hrs marinating
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 556
  • fat 33g
  • saturates 9g
  • carbs 20g
  • sugars 0g
  • fibre 3g
  • protein 43g
  • salt 3g

Ingredients

  • 2 chicken thighs
  • 2 chicken legs
  • 2-3 tsp crushed/powered allspice (pimento)
  • 1 tsp fine salt
  • 4 spring onions, trimmed
  • 1 medium white onion
  • 1- 2 Scotch bonnet peppers
  • 6-8 garlic cloves
  • 2-3 tbsp picked thyme leaves
  • 240ml lime juice or orange or pineapple juice
  • 60ml white or malt vinegar
  • ½ tsp mixed spice
  • 1-2 tbsp dark sugar

Method

  1. Whizz all the ingredients for the marinade in a blender to form a thick paste. It shouldn't be too runny, similar to the consistency of sweet chilli sauce. Taste and adjust seasoning if needed. Will keep in an airtight container in the fridge for up to three weeks.

  2. Slit the chicken skin with a sharp knife, then put into a container. Pour over the jerk marinade, making sure the chicken is completely covered. You may not need all the marinade. Cover the chicken and place in the fridge for at least 4 hrs, but ideally 24 hrs.

  3. Heat the oven to 220C/200C fan/gas 7. Put the chicken in an ovenproof dish, cover with foil and cook for 30-45 mins. Remove the foil and baste the chicken with the juices from the dish, then cook for a further 10 mins. The skin should start to crisp up. Check the meat is cooked by cutting into the deepest part of the chicken. If the juices run out red, return to the oven for 10 mins more, or until the juices run clear. Serve with rice & peas or any of your favourite side dishes.

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