Jamaican Jerk Chicken Recipe

My inspiration for this jerk chicken recipe comes from my friend from Jamaica who’s going to be a daddy soon!

He loves to use lots of spices, especially hot ones like paprika and chilli.

When we started to make this (yes I make recipes without my Chef sometimes), I wasn’t sure I was going to like this because I’m not very fond of lots of hot spices!

When I told him this, he said “Don’t worry. I’ll serve some beer!”

And he was right!...

This recipe works really together with a nice glass of beer. Especially on a hot sunny summer day!....

Of course, he was using lots of other more ‘warmer’ spices - the kind I’m used to. He even used honey!

You don’t have to be Jamaican to make this Jamaican jerk chicken recipe.

And nothing is carved in stone - you can always go lighter on some of the hotter, spicier ingredients according to your tastes and delights. (You should let me know about your changes too!)

The best thing about this jerk chicken recipe is that it’s fun - and it’s easy! Just like all my recipes.

Ingredients (Serve 2 jerks!):

4 chicken breasts with the bones

Liquid:

½ tablespoon soy sauce
2 tablespoons oil
1 tablespoon honey
1 finger of Scotch
2 tbsp of lemon juice

Dry:

1 chopped medium onion
1 tbsp allspice
1 tbsp peppercorns
1 tbsp chili flakes
1 chopped garlic clove
½ tablespoon brown sugar
freshly chopped ginger
dried parsley
salt and pepper

Directions:

Wash and dry the chicken breasts.

First we have to make the marinade.

Well this is really simple!

We take all the liquid ingredients and mix them well together in a large sized mixing bowl.

Put the chicken breasts into the marinade. Make sure it is well coated and evenly covered.

Next, you’ll need a re-seal-able plastic bag. Place all the dried spices into the bag.

Depending on the size of the bag, place as many chicken breasts as you can inside the bag. Seal the bag well. This is important.

Now comes the fun part!...

Shake the bag so that spices cover the chicken breasts as evenly as possible.

Put the coated chicken, covered, in the fridge for one hour.

Now heat up the barbecue to 380º F/190º C.

Then place the chicken breasts on the barbecue grill.

Cook the breasts thoroughly (without burning of course) and evenly.

After about 10 minutes, your chicken should be nice and crispy. If not, keep heating for no more than 2 to 3 minutes.

Serving:

When my friend and I were done, he served this jerk chicken recipe up on a lovely serving plate with some bread and butter, sliced cucumbers, sliced onions so that the onions come apart into rings, and sliced tomatoes.

And, of course, the beer!!

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