Mains
Poultry
Caribbean
Easy Jerk Chicken
2
30 mins +
An easy take on the classic and super flavourful dish!
Ingredients
  • 4 bone in skin on chicken thighs 
  • Juice of 1/2 lime 
  • 1 (or more) scotch bonnet peppers 
  • 1 cm ginger, peeled and chopped
  • 2 garlic cloves
  • 1/2 onion, chopped
  • 2 stalks spring onion, chopped 
  • 2 tbsp soy sauce 
  • 1 tbsp olive oil 
  • 1 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg 
  • 1/2 tsp turmeric 
  • 1/2 tsp dried thyme 
  • Salt and pepper to taste 
Needed kitchenware
  • Item A
  • Item B
  • Item C
Instructions
1.
Add all the ingredients other than the chicken into a blender or food processor.
2.
lend into a thick paste. Stop and hand mix every so often if it isn’t blending nicely.
3.
Make a few holes or slashes in the chicken so that the paste can deeply into the chicken.
4.
Marinate the chicken in the paste, and refrigerate for at least an hour and up to overnight.
5.
Use a grill to cook chicken until internal temperature is 75c, about 15-20mins.
6.
To use an oven, preheat to 180c and cook for about 40 mins.
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Tip
If you are using a grill pan and want to be cautious about it being cooked through, you can brown it on the grill pan and then pop it in the oven.
Cost-saving tips
Halal Friendly
Kosher Friendly
Abbi
Head Chef
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