Jerk Chicken
Makes / serves: 4 portions
Draft recipe
Method
- Blend marinade, coat chicken and refrigerate overnight.
- Barbecue indirectly with a little applewood, around 160–180°C, until breast and thigh reach 75°C, roughly 60–90 minutes.
- Finish over direct heat briefly for colour; rest 15 minutes.
- Serve with rice and peas and separately made jerk BBQ sauce.
Recipe details
Mild, chilli-free baseline. Fresh sauce avoids needing to reuse raw-chicken marinade.
Related recipes
Components and suggested sides, shown with their own batch quantities.
Jamaican Rice And Peas
4 portions. Use the amount specified in the main recipe.
- 240g basmati rice.
- 400ml coconut milk plus 200ml water, 600ml total liquid.
- 400g tin kidney beans, drained.
- 3 spring onions.
- 2 garlic cloves.
- 1 tsp thyme.
- 1/4 tsp allspice.
- 1/2 tsp salt.
- Rinse rice.
- Bring coconut milk, water, beans, sliced spring onions, garlic and seasonings to simmer.
- Add rice, bring back to boil and cover tightly.
- Cook on lowest heat 10 minutes, switch off and leave covered 10 minutes.
- Check tenderness and fluff.
Jerk BBQ Sauce With Red Stripe
About 300ml. Use the amount specified in the main recipe.
- 100ml Red Stripe beer.
- 100g BBQ sauce.
- 2 tbsp ketchup.
- 1 tbsp brown sugar.
- 1 tbsp red wine vinegar.
- 1 tsp Worcestershire sauce.
- 1/2 tsp allspice.
- pinch each cinnamon and nutmeg.
- 1 grated garlic clove.
- salt and pepper.
- Simmer all ingredients gently 10–15 minutes until glossy and thick enough to glaze.
- For smoke flavour, place in a small heatproof pan in the barbecue away from direct flame and stir regularly.