Jerk Chicken
Prep time
Cook time
Total time
Caribbean Jerk chicken is an all-time favourite and tastes even better with a home-made marinade.
Recipe type: Main
Cuisine: Caribbean
Serves: 12 chicken thighs
  • For Jerk Chicken:
  • 12 chicken thighs with bone
  • 1 big gralic sliced through the middle to go in the oven
  • 2 lemons halved to go in the baking tray
  • 1 pair of clean gloves if you have sensitive skin - to marinate the chicken
  • For the Jerk marinade:
  • 4 Garlic Cloves de-skinned
  • 1 small red onion
  • 1 bunch fresh spring onion roughly chopped
  • 1 piece ginger size that fits inside your closed fist, washed,skinned and roughly chopped
  • 1 tbsp thyme - I had none so I used 1 tbsp of Mixed Italian herb powder
  • 3 scotch bonnet chillies, de-seeded if you cannot handle very spicy
  • 2 tbsp soy sauce
  • 2 tbsp oil - I used sunflower
  • 4 heaped tbsp brown sugar - I used dark muscovado sugar
  • 1 tbsp ground allspice powder
  • Juice of 1 lime
  1. Blitz all the ingredients for the marinade in the mixer/food processor/blender and make a thick paste, do not add water as far as possible to ensure a thick puree like grainy paste
  2. wash and dekin the chicken thighs and make cuts using a knife
  3. Then generously apply the marinade paste all over rubbing into the cuts made to ensure the flavour really seaps into the chicken.
  4. Marinate overnight in the fridge.Cover vessel with cling film.
  5. Keep about 2 tbsp marinade aside for adding in the baking tray.
  6. When you are ready to prepare the chicken pre-heat the oven to 180 - 200 C , I have a fan oven.
  7. Prepare the baking tray by greasing with some oil ,place the marinated chicken pieces and surround them with the lime slices and place the garlic halved.
  8. Cook in the oven for about 45 minutes or until juices run clear.
  9. When the chicken is in the oven start with the rice
Recipe by Travels for Taste at