Jerk Chicken

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Scarf Jerk Chicken Sandwich with Pineapple Salsa Recipe – Category: Chicken

Scarf Jerk Chicken Sandwich With Pineapple Salsa Recipe


Makes 4


  • 1½ tbsp allspice berries, ground to a powder
  • ¼ cup (55g) dark brown packed (muscovado) sugar 4 garlic cloves, peeled
  • 1 tbsp fresh thyme leaves
  • a bunch of large scallions (spring onions)-about 5
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ tsp ground cloves
  • 3 fresh Scotch bonnet chilies, seeded
  • juice of 2 large limes
  • slug of dark rum
  • 1 tsp sea salt
  • black pepper, to taste
  • 4 chicken legs (or other chicken pieces of an equivalent size) Extra allspice berries soaked in water (optional)


  • 1 tsp runny honey
  • juice of 1-2 limes
  • 1 small fresh pineapple, peeled, cored, and finely diced 1 small red onion, finely chopped
  • a small bunch of fresh cilantro (coriander), finely chopped 1 red bell pepper, seeded and finely chopped
  • 4 white rolls, to serve

To Make the Marinade .For the jerk chicken, put al the ingredients, except the chicken and soaked al spice berries, in a blender and whizz together until smooth


  1. Smother the marinade over the chicken legs, rubbing it in wel
  2. Refrigerate for at least 4 hours, or overnight
  3. Allow the meat to come to room temperature and brush or wipe off most of the excess marinade before gril ing the chicken on the BBQ

To Set Up Your Bbq .For the indirect cooking method, light the coals in the middle in a kind of volcano shape, then wait :For the flames to disappear, leaving you with coals that have a light gray ash coating

  1. Move them to the sides
  2. This gets the indirect heat circulating around the kettle when you put the lid on
  3. I find it helps to also brush the grate with a little oil
  4. Chuck the soaked al spice berries into the coals before you start cooking, if using
  5. The chicken pieces wil probably take about 30 minutes to cook (although it depends on size)- always check that the juices run clear before serving
  6. While the chicken is cooking, make the pineapple salsa
  7. Mix the honey with the juice of 1 lime in a bowl
  8. Mix this with al the other ingredients in a larger bowl, plus some salt and pepper
  9. Add more lime juice to taste, if necessary
  10. To serve, split the rol s, fil with the hot cooked chicken meat (discarding the bones), top with the salsa, and serve

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