Mains
Jerk chicken
Jerk is Jamaica's great barbecue tradition, built on Scotch bonnet chillies, allspice and fresh thyme. This home version uses chicken thighs, which stay juicy on the grill and take the marinade well. Serve with rice and peas, slaw or grilled pineapple.
Scotch bonnets are properly hot, with a fruity flavour that's the heart of jerk. Use one for warm, two for authentic, and wear gloves when you handle them.
- Prep 20 min
- Cook 25 min
- Total 45 min
- Serves 4
Ingredients
- 1 kg boneless chicken thighs
- 1 to 2 Scotch bonnet chillies, stems removed
- 6 spring onions, roughly chopped
- 4 cloves garlic
- 3 cm piece ginger
- 1 tbsp fresh thyme leaves
- 1 tbsp ground allspice
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 tbsp brown sugar
- 3 tbsp soy sauce
- 2 tbsp lime juice, plus lime wedges to serve
- 2 tbsp neutral oil
- 1 tsp salt
Method
-
Step 1
Make the marinade
Wearing gloves, blend everything except the chicken to a thick paste.
-
Step 2
Marinate
Coat the chicken all over in the marinade, cover and refrigerate for at least 4 hours, or overnight.
-
Step 3
Grill
Heat a barbecue to medium. Cook the chicken for 10 to 12 minutes a side, turning now and then, until charred in places and cooked through to 75°C in the thickest part. Or roast at 200°C fan bake for 25 to 30 minutes.
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Step 4
Rest and serve
Rest for 5 minutes, then slice and serve with lime wedges.
Grow your own
The chillies in this recipe are easy to grow from seed in New Zealand.
