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Jerk Chicken
Fiery Jamaican jerk chicken, marinated in scotch bonnets, allspice and thyme, then grilled over wood for a deeply smoky flavour.
Total time
45 min
Prep
15 min
Cook
30 min
Difficulty
medium
Cuisine
Caribbean
gluten-free
Ingredients
1.2kgchicken pieces
3scotch bonnet chillies
6 clovesgarlic
1small onion
3 tbspsoy sauce
2 tbspbrown sugar
2 tbspallspice berries, ground
1 tspcinnamon
1 tspnutmeg
2 tspdried thyme
juice of 2limes
2 tbspvegetable oil
Instructions
1
Blend all marinade ingredients until smooth.
2
Score chicken deeply and coat thoroughly with jerk paste.
3
Marinate minimum 4 hours, overnight preferred.
4
Grill over high heat 20–25 minutes, turning, until charred and cooked through.
5
Serve with rice and peas and festivals.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
762
Protein
82.7g
Fat
40.2g
Carbs
13g
Fiber
1.6g
Sodium
868mg
Reviews
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★★★★★
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