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Jerk Chicken

Prep Time:

1-48 hours

Cook Time:

30-60 minutes

Serves:

Serves 6-8

Level:

BBQ

About the Recipe

Ingredients

For the Grill 

8 Chicken Legs, skin on 

Handful of Pimento Berries 


For the Marinade

60g Ginger, roughly chopped

4 Spring Onions, roughly chopped

1 Small Onion, roughly chopped 

2 tbsp Pimento Berries 

2 tsp Salt 

2 tbsp Sugar 

6 Cloves Garlic, peeled 

15 Thyme Sprigs, roughly stripped 

4 tbsp Apple Cider Vinegar 

1 tbsp Black Peppercorns 

1 Scotch Bonnet, deseeded (leave the seeds in if you want it extra spicy) 

Preparation

Base

  • Stab the chicken legs with your knife to create pockets to push your marinade into. 

  • Combine the marinade ingredients in a food processor and blitz to a fine paste. Pour the paste over the legs and rub it in all over including the slashes. Cover and refrigerate for 1 hour to 48 hours. The longer the better. 


On the BBQ

  • Light the Barbecue and once the coals are glowing white set a 2 zone grill by pushing the coals to one side. 

  • Place the chicken on the grill over the indirect section and cook for 30 minutes to 1 hour depending on the barbecue temperature or until the juices run clear. 

  • Finish over the coal (direct heat) to brown the skin. 


In the Oven

  • Preheat the oven to 180C/ Gas Mark 4. Place the chicken on a tray and cook for 30 minutes. 

  • Check the legs are cooked through and finish under a hot grill/ broiler for 6 minutes to brown the skin.


  • Rest the chicken for 10 minutes then portion and serve with Rice and Peas and Coleslaw. 

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