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Charred homemade jerk chicken thighs and drumsticks in a ridged pan on the hob
Jerk-spiced chicken fresh off the grill – dark, sticky and charred, with rice and lime wedges.

Jerk Chicken

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
4
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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.

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

Ingredients

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Method

8 steps

  1. Blend everything except the chicken into a rough marinade.

  2. Make shallow cuts in the chicken and coat it thoroughly.

    Chicken pieces with shallow cuts thoroughly coated in a rough green-brown jerk marinade on a kitchen tray

  3. Refrigerate for at least four hours, ideally overnight.

  4. Remove from the fridge 30 minutes before cooking.

  5. Roast at 200°C for 35–45 minutes, turning once.

  6. Grill for the final 3–5 minutes to create darker, charred edges.

    Naturally varied jerk chicken pieces with scattered caramelised spots and only a few dark edge tips

  7. Confirm the chicken reaches 75°C internally.

  8. Rest for five minutes, then serve with rice and peas, slaw and lime.

If it does not come out right

The faults this dish actually has. Open one for the fix.

Why is my curry bitter?

Curry turns bitter for four reasons, in the order they usually happen: burnt garlic, over-toasted ground spices, too much fenugreek – seed or kasuri methi – and too much turmeric, or turmeric fried for too long.

Read the full answer

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Authentic Lahori All Purpose Mix pouch

Make it with the Authentic Lahori mix

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

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