Jerk Chicken My Way




Introduction: Jerk Chicken My Way

I like giving a twist to the same old menues.
Where I live BBQ means grilled pork! I thought that a bit of chicken was needed to lift up a bit the flavours.
I decided then to prepare some jerk chichen for the 1st May BBQ! Real jerk would have knocked down a few people so I prepared my version of the jerk marinade after reading a recipe on one of the many cookery books I own.
Here it is my jerk chicken recipe:

• 16 chicken drumsticks
• 6 large spring onions roughly chopped
• 2 cloves of garlic
• 7 cm ginger, peeled and roughly chopped
• 1 pinch of hot chilli powder ( to taste)
• 1 tsp dry thyme
• 1 little bunch of fresh dill, chervil, and tarragon
• 1 tsp allspice
• 1/4 tsp cinnamon
• 1/4 tsp cloves powder
• 6 tbsps white wine vinegar
• 4 tbsps soy sauce
• 5-6 tbsps sunflower oil

Put all the ingredients - except for the chicken, in a mixer and mix till you get a thick and dense marinade.
Put the chicken drumsticks in a tray and pour over the marinade, making sure that all the pieces are covered.
Refrigerate for 24 hours and then cook on the grill for 30 minutes turning and basting with the marinade.
As we were grilling for 23 people there was no space for the chicken on the barbecue so I cooked it under the oven grill at the highest setting for just less then an hour, turning the pieces several times.
We had a great chicken dish, tasty and not too hot.

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    10 years ago on Introduction

    I liked your fried green tomatos recipe so I looked up your others and actually made this one. WOW!! Big hit. I only bought 8 pieces of legs and thighs and I wish I could have done more. Thanks for this one. I used a slightly larger pinch of chili pepper and it's the best jerk chicken I ever had.


    Reply 10 years ago on Introduction

    It's fanstastic isn't it?
    I had to be careful with the chillies as there where children and people who didn't much appreciate it at the barbie, but I find this the best way to spice up boring chicken legs!


    Reply 11 years ago on Introduction

    It is, isn't it!
    I made a point of preparing it every time we'll make a bbq this summer, it's so easy and such a great taste!