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Jerk chicken (Jamaican spiced grilled chicken)
Jerk chicken is Jamaica's best-known spiced dish: chicken rubbed with allspice, cinnamon, ginger and hot chilli, marinated for a long time and traditionally grilled over smoky charcoal. A unique meeting of sweet, spiced and hot flavours.
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Method
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- Blend the spring onion, chilli, garlic, ginger, soy sauce, sugar, allspice, cinnamon, thyme, lime juice and oil into a smooth paste in a food processor or with a stick blender.
- Coat the chicken thighs thoroughly in the paste and chill, covered, for at least 4 hours, ideally overnight.
- Place the thighs on a baking tray and bake at 200°C (180°C fan) for 30-35 minutes, until the meat is cooked through and the skin is browned.
- If grilling, start skin-side down over medium heat and turn often, cooking for 25-30 minutes.
- Rest for a few minutes after cooking, then serve hot.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The longer the chicken marinates, the deeper the flavour, so leave it overnight if you have time.
- Scotch bonnet chilli is very hot; if unavailable, habanero or ordinary chilli can be used, reducing the amount to taste.
- Skin-on thigh stands up to long cooking better than breast, which dries out easily.
- Wear gloves when handling the chilli, as the hot compounds can irritate your hands and eyes.
Frequently asked questions
What is allspice?
A Central American spice that combines the flavours of cloves, cinnamon and nutmeg; available whole or ground in Jamaican or spice shops.
What's it best served with?
Traditionally with rice and peas (coconut rice with kidney beans) and fried plantain.
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