• Save to your scrapbook
  • Save to your scrapbook

    Jerk Chicken

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      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


      The recipe will be added to your scrapbook

    Jerk Chicken

    • Preparation time: 15 minutes plus 2 hours marinating time
    • Cooking time: 30 minutes to 40 minutes
    • Total time: 2 hours 45 minutes to 2 hours 55 minutes 60 minutes 60 minutes 55 minutes

    Serves: 4


    • 1 medium onion, peeled and finely chopped
    • 1 clove garlic, crushed
    • 3 salad onions, finely chopped
    • ½ small red chilli pepper, finely chopped, or 1 tsp red chilli paste
    • 1 tsp chopped fresh coriander
    • 1 tsp chopped fresh thyme
    • Sprig of marjoram, chopped
    • ½ tsp Jamaica allspice
    • Juice of 1 lime
    • 1 tbsp vegetable oil
    • Freshly ground black pepper
    • Few drops of Worcestershire sauce
    • 4 chicken breast fillets


    1. Mix the jerk marinade ingredients together and rub the marinade onto each piece of chicken. Cover and chill for at least 2 hours or overnight in the refrigerator. Allow the chicken to come up to room temperature before roasting. Preheat the oven to 200°C, gas mark 6.
    2. Place the chicken on a rack over a roasting dish and bake in the oven for 30-40 minutes until the chicken is cooked and the juices run clear. Cover with foil if necessary to prevent the meat charring. Alternatively, cook on a barbecue.

    Your recipe note

    Edit your recipe note

    Serving tips

    Serve hot or cold with salad, rice and the Caribbean Red Pepper Salsa recipe.

    Kitchen tools

    Equipment needed includes a sharp knife, chopping board, tablespoon, teaspoon, mixed bowl, juicer and ovenproof roasting dish with rack.


    Average user rating

    5 stars