Jamaican Jerk Chicken

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

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This authentic Jamaican jerk chicken is a vibrant celebration of Caribbean flavours, bringing together the heat of Scotch bonnet chillies with the warm, aromatic notes of allspice, nutmeg, and cinnamon. By marinating the chicken in a complex blend of dark rum, lime juice, and spices, the meat becomes incredibly tender and infused with a deep, savoury character that is quintessential to island cooking.

As a dairy-free main course, this dish is an excellent choice for autumn gatherings or summer barbecues alike. The recipe includes a versatile method for both oven-roasting and traditional grilling, ensuring you can achieve that characteristic charred finish regardless of the British weather. Serve it alongside coconut rice and peas for a wholesome, comforting meal that is sure to impress your guests.

Ingredients for Jamaican Jerk Chicken

45ml dark rum
2 cucchiai d'acqua
120ml malt vinegar
10 cipollotti, tritati
4 garlic cloves, peeled, chopped
2 tablespoons dried thyme
2 Scotch bonnet chillies or habanero chillies with seeds, chopped
2 cucchiai di olio vegetale
4 teaspoons ground allspice
4 teaspoons ground ginger
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 cucchiaini di sale
2 cucchiaini di pepe nero macinato
2 teaspoons dark brown sugar
240ml ketchup
3 cucchiai di salsa di soia
2 3- to 1.6kg chickens, halved lengthwise, rinsed, patted dry
120ml di succo di lime fresco

How to make Jamaican Jerk Chicken

Boil rum and 2 tablespoons water in small saucepan for 3 minutes.

Transfer rum mixture to blender; add vinegar and next 12 ingredients and blend until almost smooth. Transfer 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce. (Jerk seasoning and sauce can be made 1 day ahead; cover separately and refrigerate.)

Arrange chicken in large roasting pan or baking dish. Pour lime juice over; turn to coat. Spoon jerk seasoning over chicken and rub in. Cover and refrigerate at least 4 hours, turning occasionally. (Can be prepared 1 day ahead. Keep refrigerated.)

Preheat oven to 177°C or prepare barbecue (medium heat). Remove chicken from jerk seasoning marinade; sprinkle with salt and pepper. If roasting chicken in oven, arrange chicken, skin side up, on rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thickest part of thigh is pierced with fork, about 50 minutes. If grilling chicken, place chicken, skin side down, on grill rack, cover, and grill until chicken is cooked through, turning occasionally and adjusting heat if browning too quickly, about 50 minutes.

Cut each chicken half into pieces and serve with sauce.

Avvertenza

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