Spicy Jerk Chicken

    (97)
    3 hours 5 min

    You'll love the heat and flavour of this fiery marinade. Spicy and succulent Jamaican jerk chicken is a summertime BBQ treat.


    97 people made this

    Ingredients
    Serves: 6 

    • 6 skinless, boneless chicken breast fillets - cut into chunks
    • 4 limes, juiced
    • 250ml water
    • 2 teaspoons ground allspice
    • 1/2 teaspoon ground nutmeg
    • 1 teaspoon salt
    • 1 teaspoon dark brown soft sugar
    • 2 teaspoons dried thyme
    • 1 teaspoon ground ginger
    • 1 1/2 teaspoons ground black pepper
    • 2 tablespoons vegetable oil
    • 2 onions, chopped
    • 150g chopped spring onions
    • 6 cloves garlic, chopped
    • 2 Scotch bonnet or habanero chillies, chopped

    Method
    Prep:20min  ›  Cook:45min  ›  Extra time:2hr marinating  ›  Ready in:3hr5min 

    1. Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
    2. In a blender or food processor, place allspice, nutmeg, salt, dark brown soft sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, spring onions, garlic and chillies until almost smooth.
    3. Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
    4. Preheat an outdoor barbecue for medium heat.
    5. Brush barbecue grate with oil. Cook chicken slowly on the preheated barbecue. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

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    Reviews & ratings
    Average global rating:
    (97)

    Reviews in English (68)

    by
    194

    I found this recipe to be very good used in the crock pot. Instead of using the mixture as a marinade, just put it in the crock pot with either the chicken as indicated or with a good pork shoulder. The flavors REALLY come out in the slow cooking process and gives a very aromatic and great tasting jerk flavor. Note though, I used one habanero pepper. If you really like it hot, add more, but know that you get the full effect from the pepper in the crock pot!  -  30 Dec 2003  (Review from Allrecipes US | Canada)

    by
    74

    POOR TASTE; LONG TIME TO MAKE. VERY POOR COMPARED TO AUTHENTIC JAMAICAN CHICKEN.  -  15 Jun 2001  (Review from Allrecipes US | Canada)

    by
    65

    Excellent recipe for traditional jerk seasoning. The most important step is to marinate. The longer the better! Dont forget to get the jerk effect slow roast over coals and hardwood such as pimento or hickory.  -  08 May 2001  (Review from Allrecipes US | Canada)

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