Authentic Jamaican Jerk Chicken Recipe

Authentic Jamaican Jerk Chicken

This authentic jerk chicken recipe incorporates a classic rub, a combination of spices, brown sugar and hot chili peppers that is applied to the chicken to enliven the dish.

Serves 4 to 6

25 g/1 oz chopped seeded fresh red chilies
4 tsp crushed allspice berries or I tsp ground allspice
6 garlic cloves, minced
2 tbsp peeled and chopped
Fresh root ginger
2 tbsp soft dark brown sugar
60 g/2 oz yellow mustard
1 tsp ground cinnamon
Hot pepper sauce, to taste
150 ml// pint olive oil
2 green onions, sliced
60 m1/2.5 fl oz cider vinegar
2 tbsp lime juice salt and pepper
1.5 kg/3-3/ lb chicken, jointed, 6 large whole legs, or 4 large breasts

Puree the chilies in a blender or food processor. Add the allspice, garlic, ginger, sugar, mustard, cinnamon, hot pepper sauce, olive oil, green onions, vinegar, and lime juice.

Process until the mixture forms a smooth paste. Add salt and pepper to taste and blend again.

Cut the chicken legs and thighs apart. Cut breasts in half crosswise, leaving the wings attached. Gently lift the skin up from the chicken, exposing the meat, and rub the paste underneath. Then rub into the outside of the skin. Place the pieces on a platter. Cover with cling film and refrigerate for 2 hours.

Barbecue or grill the chicken for about 40 minutes at low heat turning once, until the paste on the skin has formed a dark brown crust. Alternatively, bake the chicken in a preheated 180C/350F/Gas Mark 4 oven for 50 minutes, then transfer to the grill and grill for 2-3 minutes on each side until the skin is dark brown and the paste has formed a crust.

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