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Salt Roads Recipe

Jerk Chicken

​

Jamaica

Servings

4

Prep

25 mins

Cook

45 mins

Total

1 hr 10 mins

Ingredients

  • 1.5 kg chicken (bone-in pieces or whole, spatchcocked)

Jerk marinade

  • 4 spring onions, chopped

  • 4 cloves garlic

  • 1 thumb-sized piece fresh ginger

  • 1 small onion, chopped

  • 2 scotch bonnet chillies (adjust to taste)

  • 1 tbsp fresh thyme leaves

  • 1 tsp ground allspice (pimento)

  • ½ tsp ground nutmeg

  • ½ tsp ground cinnamon

  • 2 tbsp soy sauce

  • 2 tbsp brown sugar

  • 2 tbsp lime juice or vinegar

  • 1 tbsp vegetable oil

  • Salt, to taste

Steps

  1. Blend all marinade ingredients into a thick paste.

  2. Score the chicken deeply and rub the marinade thoroughly into the meat.

  3. Cover and refrigerate for at least 8 hours, preferably overnight.

  4. Bring the chicken to room temperature before cooking.

  5. Cook over indirect heat on a grill, barbecue, or oven, turning occasionally, until cooked through and lightly charred.

  6. Rest briefly before serving.

Serve hot, often with rice and peas, fried plantain, or simple bread. Traditionally eaten fresh from the grill.

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