Jerk Chicken Recipe

This is a tasty spicy chicken recipe guaranteed to wow anyone you serve it to. Try it with either cool pittas and soured cream, or with some sticky white rice. Either way, it will be yummy. For the soured cream, add to a tub of soured cream finely chopped coriander, and a minced garlic clove or two for some extra bite.

You could also sprinkle a little sweet smoked paprika through it for some colour and zing. Make sure you use a big healthy pitta, not anything too small so you can fit all the yummy chicken in without it falling out! You could always serve with some crunchy lettuce, or just stick to the chicken. The flavours speak for themselves.


  • 8 chicken quarters – skin on
  • Lemon juice
  • BBQ sauce to serve

Dry jerk seasoning

  • 1 tsp. chicken seasoning
  • 1 tsp. ground allspice
  • 1 tsp. oregano
  • 1 tsp. thyme
  • 1 tsp. rosemary
  • 1 tsp. basil
  • 1 tsp. tarragon
  • 1 tsp. salt
  • 1 tsp. black pepper

Wet jerk seasoning

  • 4 scotch bonnet chillies (make sure they are completely deseeded)
  • 1 spring onion
  • 1 onion
  • 2 garlic cloves
  • 1 thumb-sized piece of ginger
  • 2 tbsp. allspice
  • 3 tbsp. dried mixed herbs
  • 1 tbsp. basil
  • 3 tbsp. chicken seasoning
  • 1 tbsp. nutmeg
  • 1 tbsp. cinnamon
  • 2 tbsp. coriander
  • 1 tsp. salt
  • 2 tbsp. pepper
  • 500ml tomato ketchup


Wash the chicken. Sprinkle it with the juice of one lemon, pat dry and leave to one side.

Mix all of the dry seasoning together and rub this into the chicken.

With the wet seasoning, finely chop all of the solid ingredients i.e. the onion, ginger, garlic, and make sure they are really fine as you don’t want a big bit of chilli in your mouth. You could always blend this in a food processor.

Pour this mixture over the chicken, cover with cling film and leave to cool for a good four hours or overnight.

Stick the BBQ on. When it is very hot, put the chicken on. Cover it up and cook for at least ten minutes. When the juices run clear, it is completely cooked so take it off the BBQ.

Chop it up once cooked and pour over a BBQ sauce to serve. Add the pitta or rice and you’re done.

Preparation time: 10 minutes (plus chilling time of 4 hours or more)
Cooking time: 10 minutes

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