Spicy Jerk Chicken

    Spicy Jerk Chicken


    95 people made this

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

    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

    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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