Jerk Chicken

Cooking time
Serves4 people

Here it is - our twist on Jerk Chicken courtesy of menu maven Sorrel. Our free-range chicken legs are ripe for whipping up into this traditional carnival favourite. It's perfectly salty, spicy and sweet.

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layout 1 comment

Ingredients

  • 1 lime, zested and juiced
  • A bunch of spring onions
  • A thumb of ginger
  • 2 garlic cloves
  • 2 chillies, seeds left in for a hot jerk or removed for a milder jerk
  • 8 sprigs of thyme, leaves picked
  • 1 tbsp soy sauce
  • 2-3 tsp honey
  • 1 tsp mixed spice
  • 4 organic chicken legs

It's carnival time. Fire up your barbecue and party with jerk chicken and barbecued sides. Wash down with a fruity Planter's Punch. For our Grilled Pineapple Salsa recipe click here. For our Orange Rubbed Corn recipe click here. For our Planter’s Punch recipe click here.

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Method

1. Chuck all the jerk marinade ingredients in a food processor and blitz till smooth. Add honey to taste. It should be slightly sweet to balance the salty spiciness.
2. Cut deep slashes into the chicken. Place the chicken legs in a large dish. Coat with the marinade, pushing some under the chicken skin.
3. Cover and leave to marinate in the fridge for a few hours, or overnight if possible.
4. When ready to cook, fire up your barbecue at least an hour before cooking. The coals should be glowing white. Make sure the rack is not too close to the heat. Barbecue the chicken for 30 mins, turning regularly. To check if the chicken is done, pierce the thickest part, near to the bone. When the juices run clear, it’s ready.
5. Alternatively, heat your oven to 180°C/Fan 160°C/Gas 4. Cook the chicken for 45 mins covered with foil. Finish on a hot griddle pan for crispy skin and a smoky flavour.
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Sorrel's jerk chicken

Rating

5 stars - quite simply the best marinade to accompany chicken. Highly recommended.