Barbecued Jerk Chicken


Barbecued Jerk Chicken
Servings: 6


6 boned chicken breasts, skin on
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon mixed dried herbs
½ teaspoon freshly grated nutmeg
2 cloves garlic, crushed
½ onion, finely chopped
1 tablespoon sherry vinegar
2 tablespoons olive oil
juice of 1 lime
1 small fresh hot chilli, chopped
2 teaspoon soft brown sugar
salt and freshly ground black pepper
lime slices, to serve

Recipe by: Lauraine Jacobs
Publication: The Confident Cook (Jan 2006)
Recipe ID: 100290


Jerk bears no relation to the dried ‘jerky’ found around the world; it is the term given to the subtle spice mixture that Caribbean people use to flavour their pork and chicken before grilling it over hot coals. I first tasted this dish at the Jamaica Inn while in the Caribbean, and found a similar recipe to the one here in an old collection of recipes put out as a fundraising book in the Cayman Islands. Serve with ice-cold beer, or a chilled light white wine.



Pat the chicken breasts dry and keep refrigerated while you make the spice mix. In a bowl place the allspice, cinnamon, dried herbs, nutmeg, garlic, onion, sherry vinegar, oil, lime juice, chilli, salt and pepper. Mix together well, add the chicken breasts and marinate for at least four hours or overnight.

To cook, heat the grill and shake excess marinade from the chicken. Place skin side down over the heat and cook for about 20minutes, turning occasionally. Ensure the chicken is moist but thoroughly cooked. Serve with salad and slices of lime.




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