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Jamaican Jerk Chicken

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A really nice way to Roast a Chicken, a lovely marinade with a little kick from the chilli.

A really nice way to Roast a Chicken, a lovely marinade with a little kick from the chilli.

Ingredients

Serves: 4

Metric Cups

For the Chicken

  • 1 chicken
  • 1 clove garlic
  • 40 millilitres full fat milk
  • 2 teaspoons turmeric
  • ½ onion

For the Marinade

  • 1 large red chilli (seeded and chopped)
  • 1 large onion (finely chopped)
  • 3 tablespoons red wine vinegar
  • 3 tablespoons soy sauce
  • 3 tablespoons pineapple juice
  • 1 tablespoon soft dark brown sugar
  • 1 teaspoon ground allspice
  • 5 centimetres piece of fresh root ginger (peeled and chopped)

For the Chicken

  • 1 chicken
  • 1 clove garlic
  • 1 fluid ounce whole milk
  • 2 teaspoons turmeric
  • ½ onion

For the Marinade

  • 1 large red chile (seeded and chopped)
  • 1 large onion (finely chopped)
  • 3 tablespoons red wine vinegar
  • 3 tablespoons soy sauce
  • 3 tablespoons pineapple juice
  • 1 tablespoon soft dark brown sugar
  • 1 teaspoon ground allspice
  • 1⅞ inches piece of fresh gingerroot (peeled and chopped)

Method

Jamaican Jerk Chicken is a community recipe submitted by MikeWSearle and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Begin by pre cooking the Chicken for 30 minutes in an oven preheated to 200 degrees Celsius.
  • Make the marinade buy chopping the onion and de-seeding the chilli. If you want extra heat add the seeds and another chilli if you desire a massive kick. Chop the chilli and add all the other ingredients for the marinade into a mixing bowl and mix thoroughly add to a food processer along with the chilli and onion. Puree until a smooth paste.
  • Take out the chicken and mix in the turmeric. Generously line the cavities with the milk mixture. Add the garlic clove that has been squashed and push in the onion that has been chopped in half and had the skin removed.
  • Pour over half the marinade and cook for 45 basting at regular intervals and pouring on the remaining marinade before the final 20 minutes. Make sure that the marinade has been well rubbed in and if needed add some more pineapple juice if the juices around the side of the chicken begin to burn.
  • When cooked, serve with roasted vegetables.
  • VARIATION: Pour the marinated over drumsticks for a barbecue, Pour over vegetables that are roasting half way through the coking process or use as a base to gravy.

  • Begin by pre cooking the Chicken for 30 minutes in an oven preheated to 200 degrees Celsius.
  • Make the marinade buy chopping the onion and de-seeding the chilli. If you want extra heat add the seeds and another chilli if you desire a massive kick. Chop the chilli and add all the other ingredients for the marinade into a mixing bowl and mix thoroughly add to a food processer along with the chilli and onion. Puree until a smooth paste.
  • Take out the chicken and mix in the turmeric. Generously line the cavities with the milk mixture. Add the garlic clove that has been squashed and push in the onion that has been chopped in half and had the skin removed.
  • Pour over half the marinade and cook for 45 basting at regular intervals and pouring on the remaining marinade before the final 20 minutes. Make sure that the marinade has been well rubbed in and if needed add some more pineapple juice if the juices around the side of the chicken begin to burn.
  • When cooked, serve with roasted vegetables.
  • VARIATION: Pour the marinated over drumsticks for a barbecue, Pour over vegetables that are roasting half way through the coking process or use as a base to gravy.

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    What 1 Other has said

    • This recipe is fabulous! ive just cooked it this evening and it was beautiful so thank you

      Posted by Millyh2906 on 27th April 2012
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