This Jamaican jerk chicken is absolute divine. Flavor combinations of spicy, refreshing and with lots of spices, perfectly balanced!
The main thing:
Made by Véronique
Published at 2017-05-17, this recipe is for 4 people and takes 55 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 16-02-2021
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If you're using whole allspice, you can ground them yourself using a mortar and pestle. Peel the onion and garlic cloves and roughly chop them. Squeeze the juice from the lemon and peel the ginger root.
Remove the stem of the pepper, but keep the seeds. Add onion, garlic, pepper, lemon juice, allspice, nutmeg, spring onions, dried thyme, soy sauce, sunflower oil and salt to the food processor or blender.
Keep on mixing until you've reach a quite smooth marinade. Use a sharp knife to carve the skin of the chicken. This way the flavours will get into the meat easier.
Rub the chicken with the marinade and place them in a zip-lock bag or bowl covered cling film. Refrigerate at least 4 hours, but preferably overnight. Heat up the barbecue in advance, so it's very hot when your chicken is ready to be grilled.
As soon as the barbecue is hot enough, place the grill rack quite high so the chicken will cook all the way through without burning. Grill the chicken on both sides for about 10 minutes.
After about 20 minutes, set the grill rack a bit lower and again grill them for about 10 minutes on both sides, until they're crispy and they have a nice color. Enjoy!