zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Jamaican Jerk Chicken

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Jamaican Jerk Chicken

    'Jerking' is a Jamaican way of using a special combination of herbs and spices to flavour meat or fish before cooking. Barbecuing is a traditional way of cooking the prepared meat but it may also be grilled, fried or roasted. The marinade should be fiery but you can reduce or increase the amount of chilli depending on your tolerance! As an alternative to chicken portions use pork or lamb steaks or chops or rub the marinade over a whole fish before grilling. Try spreading the same mixture over a joint of pork or lamb for a different Sunday roast. Serve with a fruity salsa.

    • Preparation time: 10 minutes plus overnight chilling
    • Cooking time: 50 minutes to 55 minutes
    • Total time: 60- 65 minutes plus overnight chilling

    Serves: 4

    Ingredients

    • 2 tbsp Waitrose Groundnut Oil
    • 2 onions, finely chopped
    • 2 tsp chilli paste
    • 2 cloves of garlic, crushed
    • 2 tsp minced ginger purée
    • 2 tsp dried thyme
    • 1 tsp ground allspice
    • 1 tsp ground cinnamon
    • ½ tsp ground nutmeg
    • Juice 1 large orange
    • Grated rind and juice 1 lime
    • 2 tsp Encona Hot Pepper Sauce
    • 2 tsp unrefined soft brown sugar
    • Salt
    • Freshly ground black pepper
    • 4 chicken portions

    Method

    1. Heat the oil in a frying pan. Add the onions and cook gently for 10 minutes until soft. Add the chilli paste, garlic, ginger, thyme, all spice, cinnamon and nutmeg and fry for a further 2 minutes.
    2. Stir in the orange juice, lime rind and juice, Encona hot pepper sauce and sugar.
    3. Simmer until the mixture forms a dark paste. Season with salt and pepper and leave to cool.
    4. Slash the chicken flesh and rub the paste all over. Cover and chill overnight.
    5. Place the chicken pieces on a rack in a roasting tin in a preheated oven 190°C, gas mark 5, for 40 minutes or until thoroughly cooked.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars