Jamaican Jerk Chicken

Ingredients

• 8 bone-in chicken thighs
• For the marinade: 3 spring onions chopped, 2 garlic cloves, 1 thumb ginger, 1 scotch bonnet (or to taste), 2 tbsp soy sauce, 2 tbsp brown sugar, juice of 1 lime, 1 tbsp ground allspice, 1 tsp dried thyme, 1 tsp cinnamon, 1/2 tsp nutmeg, 2 tbsp oil
• Salt

Instructions

1. Blend all the marinade ingredients to a thick paste.
2. Rub all over the chicken and marinate for at least 2 hours, ideally overnight.
3. Heat the oven to 200C; arrange the chicken on a rack over a tray.
4. Roast for 35-40 minutes until charred and cooked through.
5. Rest for 5 minutes before serving.

Serving suggestions

• Serve with rice and peas, fried plantain and a lime wedge.

Storage & reheating

Keeps 3 days in the fridge; great cold the next day in a sandwich.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions