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Jerk chicken


  • Author: Nithya Narasimhan
  • Prep Time: 1 hour 30 Minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 3 1x
  • Diet: Halal

Description

Jerk Chicken recipe– If you love that smoky flavour partying in your mouth, join in for a Jamaican celebration of the Jerk Chicken. The aromatic flavours go right to the bone and even the last bite will never disappoint you. It is a bomb of an impression here.

 

 


Ingredients

Scale

To make Jerk Sauce: 

  • 3 sprigs spring onions 
  • 1/2 cup cilantro/ coriander leaves 
  • 1sprig of thyme 
  • 1 onion 
  • 2 garlic 
  • 2 green chili 
  • 1tablespoon ginger 
  • 1 jalapeño 
  • 1 teaspoon vinegar 
  • 1 teaspoon honey 
  • 1 teaspoon lemon juice 
  • 1 teaspoon soy sauce 
  • 1/2 tablespoon Cinnamon powder 
  • 1.5 tablespoon pepper powder 
  • 1/2 tablespoon clove powder 
  • 1/4 teaspoon Nutmeg powder 

To make Jerk Chicken: 

  • 1/2 cup Jerk sauce 
  • 1/2 kg Chicken (500 grams
  • 3 tablespoon Oil

Instructions

To make jerk Sauce: 

  1. Add all the jerk sauce ingredients into the blender and blend to a fine paste. (Sprinkle one tablespoon water if needed) 
  2. Jerk Sauce is ready to be used. 

To make Jerk Chicken: 

  1. Take the chicken in the bowl, add freshly blend Jerk sauce. Rub the sauce all over the chicken. 
  2. Let the jerk chicken marinate for 1 hour to 6 hours. 
  3. Pre-heat oven for 375 degrees F/ 190 degree C line a baking sheet, spray some oil/line an aluminum foil. Remove the chicken from the marinade and arrange the chicken pieces leaving space between them. 
  4. Spoon marinade over the chicken, spray oil all over the chicken, and bake for 15 minutes. 
  5. Remove the baking sheet from the oven, Flip the chicken, spoon some more marinade all over the chicken, spray oil and bake for another 15 minutes. The chicken has been thoroughly cooked.
  6. Lastly, Turn the oven to broil, broil the chicken for few minutes until you get the browning.

Notes

Marinating the chicken will give you the much needed flavour, preferably  24 hours or overnight

Poking holes into the meat is key to spreading the marinade well

Rubbing the marinade underneath the skin enhances flavour if you are using skin on meat.

For the best flavourful juicy chicken, thighs top the list or even drumsticks

If using boneless skinless chicken breasts, don’t keep the marinade for long (max 6 hours) and grill over medium high heat and watch them

  • Category: Starter
  • Method: Baking
  • Cuisine: African

Keywords: jerk chicken, jamaican jerk chicken, jerk chicken recipe