Jerk Chicken

READY IN: 1hr 5mins
Recipe by Lene

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.

Top Review by Chef floWer

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

Ingredients Nutrition

Directions

  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.

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