Recipes of Jerk Chicken

Jerk Chicken

Cuisine: Jamaican Cooking time: 45 minutes Preparation Time: 30 minutes
Serves: 4 – 6 people


One 3 1/2 lb chicken (3lb of chicken breasts may be used if preferred)
6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable)

Chopping the onion, garlic and peppers chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be liquidized by the blender.
Making the marinade Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce.
Cutting the raw chicken Cut the chicken up in to 4 pieces.
Preparing the meat Rub the sauce in to the meat, saving some for basting and dipping later.
Leave the chicken in the fridge to marinade overnight.


Cook the chicken Bake in the oven for 30 minutes; turn the meat then bake for a further 30 minutes.


Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook it over a charcoal barbeque (ideally over a rack of pimento wood).
Serving: Cutting the raw chicken Chop each quarter chicken portion in to 5 or 6 smaller pieces using a heavy cleaver.
Tip: Use a wooden spoon (or something similar) to hold the chicken in place whilst chopping and NOT YOUR HAND (you will be chopping with enough pressure to cut through bone!!!)