Jerk Chicken

Average: 5 (1 vote)
1 hour 4 Servings Print RecipeEmail Recipe


4 chicken portions
1bunchscallions (trimmed)
1 scotch bonnet chili (or other hot pepper to taste – seeded)
1 2 inch piece gingerroot (peeled and roughly chopped)
1⁄2teaspoondried thyme
1⁄4teaspoonground allspice
1pinchground cinnamon
1pinchground cloves
4tablespoonwhite wine vinegar
3tablespoonlight soy sauce


Rinse the chicken portions and pat them dry on paper towels. Place them in a shallow dish.

Place the scallions, chilies, garlic, ginger, thyme, paprika, allspice, cinnamon, cloves, wine vinegar, soy sauce, and pepper to taste in a food processor and process to make a smooth mixture.

Pour the spicy mixture over the chicken. Turn the chicken portions over so that they are well coated in the marinade. Transfer the chicken to the refrigerator and leave to marinate for up to 24 hours.

Remove the chicken from the marinade and grill over medium hot coals for about 30 min., turning the chicken over and basting occasionally with any remaining marinade, until the chicken is cooked through.

Transfer the chicken portions to individual serving plates and serve at once.


Preparation time does not include marinating time.

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