Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

I like to use chicken on the bone for my jerk chicken and find that if i ask the butcher to cut a whole chicken into quaters, everyone gets to choose the piece that they like best.

Ingredients Nutrition


  1. Place the onions, chillies, garlic, ging sler and marjoram in a food processor and blitz until well blended. Add the allspice, cider vinegar, soy sauce and honey and whizz again until smooth. Add salt and pepper to taste.
  2. Deeply slash the chicken then place in a large, shallow dish. Pour over the sauce and chill for 2-3 hours, or overnight.
  3. Preheat oven to 200 degrees centigrade. Transfer the chicken to a rack and sit it inside a roasting tin. Pour over the marinade and roast for 40-45 minutes, basting occasionally with the marinating juices in the roasting tin until cooked through and blackened.


Most Helpful

I really enjoyed the dish. The only change I did is I added a red capsicum (for the colour) and a splash of Tabasco pepper sauce (for the heat) as I didn't have scotch bonnet peppers. I used chicken breast and because of the marinate it melted in my mouth as it was so tender. I've given it a 4 star as I felt it needed something more as the vinegar was a little overpowering, maybe an extra tablespoon of honey next time I make it? Thank you Lene

Chef floWer January 24, 2007

This is great tasting chiken!I also made half same as Bergy.Thanks Linda.

lin1 July 28, 2005

This is a special recipe! It goes right into my favorite chicken recipes. I made half the recipe no problem. I could not get Scotch bonnet peppers so used3 Jalapenos in the half recipe. The chicken looks wonder ful with it's burnt appearancem has a crunchy crust and tasted heavenly. Thanks Lene for a lovely dinner

Bergy July 18, 2005

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