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Jerk chicken served with lime and salad
Spicy and smoky Caribbean jerk chicken legs with a dark aromatic crust

Jerk chicken

Author: Flavelo
Recipes Main Courses Quick Meals
The term 'jerk' is not an insult, but an ancient Jamaican method of preserving and cooking. The soul of the spice mix is allspice and scotch bonnet chilli, which is brutally hot but fruity in flavour. Traditionally cooked slowly over pimento wood embers in smoke. The goal is a dark, almost black, caramelised crust and smoky, spicy, sweet meat.
🕒 Prep Time 20 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Caribbean (Jamaican)

Ingredients

Equipment Needed

  • Blender or mortar for marinade
  • Rubber gloves (because of the chilli!)
  • Baking tray or grill

Allergen Information

⚠️ Soya

Instructions

1 ✓

Score the chicken legs (cut through skin and meat to the bone) in 2-3 places.

Tip: Through the cuts, the marinade reaches deep into the meat, and heat penetrates more evenly (aiding heat conduction).
2 ✓

Blend all marinade ingredients (onion, garlic, chilli, spices, liquids) into a thick paste.

Tip: Wear gloves because of the chilli! Capsaicin dissolves in oil and is hard to wash off hands with water.
3 ✓

Massage the marinade into the chicken, including into the cuts. Leave to marinate in the fridge for at least 2-4 hours.

Tip: The acid (lime) and salt in the marinade begin to soften the fibres, while aromas diffuse into the meat.
4 ✓

Preheat the oven to 200°C. Place the chicken in a tray and bake for 40-45 minutes.

Tip: Because of the brown sugar, the chicken browns quickly. If it darkens too fast, cover with foil to prevent burning (caramelisation vs. charring).
5 ✓

If you have a grill function, switch it on for the last 5 minutes to crisp the skin.

Tip: Direct radiant heat (infra) dries out and crisps the skin best.
6 ✓

Serve with rice and extra lime wedges.

Tip: Fresh lime acidity balances the chilli heat.

Recipe FAQ

It was too hot.
Remove the seeds and veins of the chilli before use; that's where most of the capsaicin is. If it's already done, eat plenty of rice or yoghurt with it.
The colour wasn't dark enough.
The sugar and soy sauce in the marinade are responsible for the colour. Bake at a slightly higher temperature at the end, or grill it.

Ingredients

  • 4 pc Whole chicken legs
  • 2 stalks Spring onions
  • 3 cloves Garlic
  • 1 tbsp Fresh ginger (grated)
  • 1 pc Chilli pepper (Habanero or Scotch Bonnet)
  • 2 tbsp Soy sauce
  • 1 tbsp Brown sugar
  • 1 tsp Ground allspice
  • 1 tsp Dried thyme
  • 1 pc Lime juice
  • 2 tbsp Oil
  • 1 tsp Salt
  • 1 tsp Black pepper