Jerk Chicken Recipe

Serves: 4–6 Prep: 15 mins Cook: 45–60 mins

6–8 chicken thighs or drumsticks (bone-in, skin-on preferred)

3 tbsp jerk seasoning (store-bought or homemade)

2 tbsp soy sauce

1 tbsp brown sugar

2 cloves garlic (minced)

1 tbsp fresh ginger (grated)

1–2 scotch bonnet peppers (chopped, adjust to taste)

2 tbsp vegetable oil

Juice of 1 lime

1 tsp dried thyme

1 tsp allspice (pimento)

1 onion (sliced)

Salt & pepper, to taste

Marinate chicken: In a bowl, mix jerk seasoning, soy sauce, sugar, garlic, ginger, scotch bonnet, lime juice, thyme, allspice, salt, and pepper. Coat chicken well. Cover and marinate for at least 1 hour (overnight for best flavour).
Preheat oven or grill: Heat oven to 200°C (180°C fan) or prepare a grill.
Prepare chicken: Place chicken on a baking tray or grill rack. Scatter sliced onions around. Drizzle with oil.
Cook: Roast or grill for 45–60 mins, turning halfway, until chicken is cooked through and slightly charred.
Finish: Let it rest for 5 mins. Spoon over any juices from the tray for extra flavour.
Serve: Enjoy with rice & peas, fried plantain, or a fresh salad.

SHOPPING LIST

• Chicken (thighs or drumsticks)

• Jerk seasoning

• Soy sauce

• Brown sugar

• Garlic

• Ginger

• Scotch bonnet peppers

• Lime

• Thyme

• Allspice

• Onion

• Vegetable oil

• Salt & pepper

• Rice

• Tomatoes

• Red pepper

• Tomato paste

• Stock

• Curry powder

Allergen note: Check stock cubes, jerk seasoning, and soy sauce for allergens (e.g. gluten, soy, celery).

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