Jerk Chicken

Name: Jerk Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: American
Ingredients: 1kg chicken thighs and drumsticks; 4 spring onions; 2 garlic cloves; 1 thumb ginger; 1 Scotch bonnet, adjusted to taste; 1 tsp dried thyme; 1 tsp ground allspice; 1½ tsp Authentic Lahori All Purpose Mix; 1 tbsp brown sugar; 2 tbsp lime juice; 1 tbsp low-salt soy sauce; 1 tbsp oil

Allspice, thyme and Scotch bonnet stay dominant, with the mix underneath for depth. Marinate overnight if you can.

Prep

20 mins

Cook

40 mins

Total

60 mins

Serves

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Kitchen roadmap

Before you cook

The details that make or break this dish, mapped to the exact step where they matter.

Make sureCut shallow channels
Watch forChar is patchy, not burnt
Food safetyCheck the thickest piece

Ingredients

Cooking this? You will need the mix.Add to basket

Method

8 steps

Blend everything except the chicken into a rough marinade.
Make shallow cuts in the chicken and coat it thoroughly.
Make sure
Cut shallow channels
Score only the thick flesh, not all the way to the bone. Press the rough marinade into every cut and across the skin.
Refrigerate for at least four hours, ideally overnight.
Remove from the fridge 30 minutes before cooking.
Roast at 200°C for 35–45 minutes, turning once.
Grill for the final 3–5 minutes to create darker, charred edges.
Watch for
Char is patchy, not burnt
Grill just until darker edges appear. The honey and spices can blacken quickly, so keep the tray close to the heat only briefly.
Confirm the chicken reaches 75°C internally.
Food safety
Check the thickest piece
The chicken must reach at least 75°C internally. Rest for five minutes before serving.
Rest for five minutes, then serve with rice and peas, slaw and lime.

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One blend for karahi, curries, marinades, chips and everyday cooking.

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