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Jerked Chicken (Jamaican)

Jerked Chicken (Jamaican)

Jamaican Jerked Chicken

Prep Time ~1-2 Hrs Cooking Time ~20-30 mins
Approx Cost ~£? Difficulty ~Easy
Freeze ~Yes Serves ~6

Tip ~Serve with the pineapple chutney and plain rice.


25g / 1oz allspice berries

5cm / 2 inch piece cinnamon stick

1 teaspoon grated nutmeg

1 fresh red chilli, deseeded and finely chopped

4 spring onions, thinly sliced

1 bay leaf, crumbled

1 tablespoon dark rum

6 chicken pieces (breasts or thighs)

Salt and pepper

Pineapple chutney:

2 fresh pineapples, peeled and chopped

2.5cm / 1 inch piece fresh root ginger, finely chopped

1 onion, finely chopped

1 fresh red chilli, deseeded and finely chopped

125ml / 4 floz vinegar

250g / 8oz dark brown sugar


  • To make the jerk seasoning - pound the allspice berries, cinnamon and nutmeg in a pestle and mortar. Add the chilli, spring onions, bay leaf and salt and pepper to the mortar, continue pounding to a thick paste.
  • Stir in the rum and mix well. Slash the chicken deeply on the skin side 2 or 3 times and rub the jerked seasoning paste all over the chicken pieces. Cover and chill in the refrigerator for 1 - 2 hours.
  • Meanwhile, make the pineapple chutney. Put all the ingredients in a saucepan and stir well. Place over a moderate heat and stir until the sugar has completely dissolved. Bring to the boil and then reduce the heat a little. Cook vigorously, stirring occasionally, until the chutney thickens.
  • Pour the chutney into sterilised jars and seal. If wished it can be made in advance and kept for 2 -3 weeks in the fridge.
  • Roast the jerked chicken in a preheated oven, 200C, Gas Mark 6, for 20 - 30 minutes, or cook under a hot grill.