About this recipe:This jerk chicken recipe takes inspiration from the classic, then makes a few additions to the marinade for a mouth-watering result. The longer you marinate, the better the flavour. Great served with a saffron rice.
75ml olive oil
3 tablespoons distilled vinegar
1 1/2 tablespoons lime juice
1 tablespoon caster sugar
1 teaspoon dried thyme leaves
3/4 teaspoon ground allspice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/3 teaspoon ground cayenne pepper
1 Scotch bonnet chilli, minced
4 tablespoons minced spring onions
2 cloves garlic, minced
4 skinless chicken breast fillets
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In a large dish, mix the olive oil, vinegar, lime juice, sugar, thyme, allspice, cinnamon, salt and cayenne pepper. Stir in the Scotch bonnet chilli, spring onions and garlic. Pierce chicken on all sides with a fork, and place in the dish. Cover, and marinate up to 24 hours in the refrigerator, turning occasionally.
Preheat the barbecue for high heat.
Lightly oil barbecue cooking grate. Discard marinade and barbecue chicken 8 minutes on each side, or until juices run clear.