Jerk chicken

A richly piquant marinade adds a glorious depth of flavour to chicken in Emma Sharp's recipe for a Caribbean classic
Jerk chicken
  • Rating:
  • Serves: 8
  • Cook Time: 40 minutes
  • Prep Time: 20 minutes plus overnight marinating
  • Effort: easy



  • 2 chicken

For the marinade:

  • 1 tbsp allspice berries, freshly ground
  • 3 scotch bonnet peppers
  • 2 bunches of spring onions, chopped
  • 2 onions, chopped
  • 2 clove garlic, chopped
  • 2.5 cm ginger
  • 1 bunch of thyme, chopped
  • 1 tbsp vegetable oil
  • 1 tbsp water
  • 1 tsp sugar
  • 1 tsp salt
  • freshly ground black pepper
  • buttered hard-dough bread, to serve


1. Using a food processor or a pestle and mortar, blend or crush the allspice berries, Scotch bonnet peppers, spring onions, onion, garlic, ginger, thyme, oil, water, sugar, salt and freshly ground pepper into a paste.

2. Toss the chicken quarters thoroughly with the marinade. Cover and marinate overnight in the refrigerator.

3. Preheat the oven to 200°C/gas 6 or heat a barbecue to cooking point. If using the oven, preheat a griddle pan until hot. Brown the chicken quarters on the griddle pan, transfer to a roasting tin and roast for 30 minutes until cooked through. If using a barbecue, cook the chicken pieces on it for around 40 minutes, turning often and basting with the marinade.

4. Serve with buttered hard-dough bread.

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