Jamaican Jerk Chicken

The dish that started it all. Smoky, fiery, and deeply fragrant — this is the jerk your grandmother made on Sundays, the smoke curling over the yard, the smell that meant family was coming.

Ingredients

• 1.5 kg chicken pieces (bone-in)
• 3 tbsp TasteJamaica Jerk Seasoning
• 2 scotch bonnet peppers, deseeded
• 4 cloves garlic, minced
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp allspice (pimento)
• 1 tsp cinnamon
• 2 sprigs fresh thyme
• 3 spring onions, roughly chopped
• Juice of 1 lime
• 2 tbsp vegetable oil

Method

1. Combine all marinade ingredients in a food processor or blender and blitz until smooth.
2. Score the chicken pieces deeply with a knife — this allows the marinade to penetrate fully.
3. Coat chicken thoroughly with the marinade, cover and refrigerate for at least 4 hours (overnight is best).
4. Preheat your grill or BBQ to medium-high heat. If oven roasting, set to 200°C / 180°C fan
5. Grill chicken for 35–45 minutes, turning every 10 minutes, until cooked through and charred at the edges.
6. Rest for 5 minutes before serving. Serve with festival dumplings and rice & peas.