Jerk Chicken

If you love jerk chicken then do yourself a favour and make this! Don’t be put off by the long list of ingredients because once you’ve blended them up you are halfway there. Anyway, you must do this the night before you cook it or it won’t be the same so time saved already. This is my Brother in Law’s recipe and when you try it you will want to buy him a beer. He grew up eating jerk chicken and if he loves it then you know it’s second to none. It’s delicious, full of flavour and makes you feel like doing a little dance it’s so good.

I made Caribbean Coleslaw and Rice and Peas to go with it and it was just another level, thank you to my lovely sister for the recipe. Recipes under my Sides section. Promise me you will make it!!

Serves 4


1 kg chicken wings ( you could use thighs if you prefer)

2 juicy limes

1 medium onion

5 spring onions

6-8 sprigs fresh thyme

5 cloves garlic – chopped

x3 scotch bonnet chillis ( must be these)

a heaped teaspoon of all purpose seasoning

1/4 teaspoon nutmeg

1/4 cup dark soy sauce

4 tablespoons cider vinegar

3-4 dessert spoons honey

1 dessert spoon grated ginger

4 tablespoons brown sugar

2 tablespoons orange juice

1/4 teaspoon ground cracked black pepper

1/4 teaspoon cinammon


You must without fail marinade the chicken the night before you cook it or else it won’t be how it should be.

Put the chicken in a large bowl, score with a knife and squeeze over the juice of 2 limes. Obviously wash your hands after you’ve handled raw chicken and all that.

Roughly chop your onion and spring onions, thyme, chillis, chopped garlic and all the spices and other ingredients for the sauce and blend so it is a bit of a gritty consistency, basically not too smooth. It will smell amazing.

Now pour this all over the chicken and rub in. I put sandwich bags on my hands and do this. Give it a little massage in!

Promise you’ll cover, refrigerate and leave overnight!

When ready to cook preheat oven to 220C / 200C fan and cook for approx 30 minutes ensuring you baste with the juices every 10 minutes or so. This bit is really important! I cook it on the top shelf. We are going for crispy here.

Then whack your oven up another 20C so 240C / 220C fan for another 15-20 mins or so, keeping an eye and when the chicken looks all crispy and delicious its ready to eat!

Serve with my coleslaw and rice and peas recipes under my sides section.

TIP: You can use this recipe on the BBQ but you must make sure that you make double the marinade as you will need to baste the chicken frequently while it’s sizzling on the BBQ. So you marinade the night before and save half the marinade for the BBQ the next day. The chicken must also be crispy or forget it! You are going to love it, everyone always asks for more so maybe make double!!