Jamaican jerk chicken

all details

This West Indian jerk recipe has a bite to it, and the paste - which lasts in the fridge for up to a month - can also be used to season pork, fish and even vegetables such as eggplant. You will need to begin preparing this recipe the night before serving as the chicken needs to marinate in the jerk paste.

Flavours of the Caribbean: Spicy jerk chicken will light up your taste buds.
Flavours of the Caribbean: Spicy jerk chicken will light up your taste buds. Photo: Marcel Aucar

Ingredients

1.5kg chicken thighs, bone in

1/4 bunch coriander leaves, chopped

10 mint leaves, chopped

2 limes

Jerk paste

2 tbsp allspice berries

1 tsp coriander seeds

1 tbsp black peppercorns

2 tbsp  thyme leaves

1 tsp ground cinnamon 

1/2 tsp ground nutmeg

1/4 tsp ground cloves

5 garlic cloves, peeled

4 green onions, white and pale green part only, chopped

1 small bunch coriander, washed and roots removed

4 hot red chillies, cored and deseeded

2 tbsp fresh ginger, peeled and chopped 

2 tbsp brown sugar

3 tbsp vegetable oil

2 tbsp lemon juice

To serve: steamed rice

Method

For the jerk paste, grind the allspice, coriander and peppercorns in a mortar until fine.

Tip into a blender or food processor with the other jerk ingredients and blend to a smooth paste.

In a large bowl, turn the chicken pieces in the paste so they are well coated, cover and refrigerate overnight.

For the chicken

Remove from the fridge 30 minutes before cooking.

Heat oven to 190C. Line a roasting tray with baking paper and lightly brush the paper with vegetable oil. Lay the chicken in a single layer and roast for half an hour, turning occasionally, so it browns all over. Test by piercing the meat near the bone - if bright red blood appears, return to the oven for another 10 minutes.  

To serve: Once cooked, place on a plate and serve with steamed rice and a crisp green salad. Top with chopped herbs and half a lime.

Tip: The jerk paste can be stored in the fridge for up to one month.

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  • Main Ingredients - Chicken, Rice
  • Cuisine - South American
  • Course - Main-course
  • Occasion - Family meals, Midweek dinner

2 comments so far

  • Recipe sounds good. Will give it a go. I'm originally from London and we are used to jerk chicken courtesy of a large jamaican population. Its so tasty. Good to see its now catching on here. There are even places that serve it here now so you dont have to make your own. I recently went to www.slimjimsbbq.com.au and can recommend it

    Commenter
    JAinAUS
    Location
    Sydney
    Date and time
    July 21, 2014, 11:41AM
  • Made this the other night and it was pretty easy. Having it for lunch right now at work and 4 people already have said Yum , that smells great! It is great. Definately on the recipe rota now.

    Commenter
    Factwit
    Location
    At Lunch
    Date and time
    August 08, 2014, 1:25PM

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