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Jerk Chicken

Making your own jerk marinade is the key to tasty, juicy, hot chicken. This marinade recipe can also be used for halloumi.

Method:

  1. Mix together the allspice, black pepper, cinnamon and nutmeg in a small bowl. Set aside.
  2. Roughly chop the spring onions and de-seed the scotch bonnets. Whizz together the thyme leaves, spring onions, scotch bonnets using a food processor. Add the brown sugar, salt, soy sauce, lime juice, and the spice mix and whizz together. This will make a thick marinade paste.
  3. Make slashes in the chicken drumsticks and thighs. Pour over the marinade and rub into the chicken thoroughly. Cover with cling film and marinade the chicken overnight in the fridge.
  4. Cook the chicken on the BBQ until thoroughly cooked all the way through. Alternatively, oven-cook the chicken at 200℃ for 30 minutes.

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Cheng Peng
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Jerk Chicken

Making your own jerk marinade is the key to tasty, juicy, hot chicken. This marinade recipe can also be used for halloumi.

COOK 35 MINS
4 SERVINGS

Ingredients

  • Allspice – 1 tbsp 
  • Black Pepper – 1 tbsp 
  • Ground Cinnamon – ½ tsp 
  • Ground Nutmeg – ½ tsp 
  • Thyme Leaves – 1 tbsp 
  • Spring Onions – bunch
  • Scotch Bonnet – 3 
  • Dark Brown Sugar – 1 tbsp 
  • Salt – 1 tsp 
  • Dark Soy Sauce – 2 tbsp 
  • Lime Juice – 2 tbsp 
  • Chicken Drumsticks and Thighs – 12