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Nira's World
🍳 Recipe Card · Jamaica
Episode · Jamaica
Jerk Chicken
Smoky, spiced, charred chicken marinated in Jamaica's most famous flavours. Nira cooked this over a fire pit on a beautiful beach in Kingston!
Ingredients
The Jerk Marinade
1
3 spring onions, roughly chopped
2
3 cloves garlic
3
1 tbsp fresh ginger, grated
4
1 tsp each allspice, cinnamon, thyme, smoked paprika
5
½ tsp black pepper
6
1 tbsp soy sauce
7
1 tbsp honey or brown sugar
8
1 tbsp vegetable oil
9
Juice of 1 lime
10
1 scotch bonnet (optional — very spicy!)
The Chicken
1
4 chicken thighs or drumsticks, skin on
2
Lime wedges to serve
3
Rice and peas to serve alongside
How to Make It
1
Make the marinade. Blend all marinade ingredients into a smooth paste. Taste and adjust — it should be fragrant, slightly sweet and spiced.
2
Marinate. Score the chicken pieces with a knife so the marinade soaks in. Coat thoroughly, cover and refrigerate for at least 2 hours — overnight is best!
3
Bring to room temp. Remove chicken from the fridge 30 minutes before cooking so it cooks evenly.
4
Cook. Bake at 200°C for 35–40 minutes, turning once halfway. For extra char, switch to grill for the final 5 minutes.
5
Rest. Leave to rest for 5 minutes before serving — this keeps the chicken juicy.
6
Serve!. Plate up with rice and peas, coleslaw and lime wedges. Squeeze extra lime over the chicken. Irie!
Nira's Fun Fact
"Jerk" cooking dates back to the Maroons — African people who escaped slavery in Jamaica and lived in the mountains. They preserved meat by rubbing it with spices and slow-cooking it over pimento wood. The word "jerk" comes from the Spanish charqui, meaning dried meat!
🗣️
Say it in Jamaican Patois!
"Di food nuff nice!"
The food is really delicious! · (di food nuf nice)
Jamaica