> Skip to content

Recipe  •  2 November 2016

 

Barbecued jerk chicken

Try this Jamaican delight from Stephanie Alexander’s The Cook’s Table.

This recipe is moderately hot. If you are unsure of the heat tolerance of your guests, perhaps keep the marinade moderate and have a purchased hot pepper sauce available for those who like it extra hot. All chillies need to be handled with care, so it is best to use disposable kitchen gloves when slicing or seeding them. Scrub your chopping board and knives and your hands really well and use a nailbrush to brush underneath your fingernails after handling them. I find a blender does a better job of reducing the ingredients to a paste than a food processor. While I prefer to barbecue this on a grill plate, in Jamaica it would be grilled on a flat sheet of iron, so please yourself.

 

BARBECUED JERK CHICKEN

Serves 8

Ingredients

  • 2 kg free-range chicken pieces (drumsticks, thighs on the bone, with skin on)
  • 1½ tablespoons extra virgin olive oil

Jerk Marinade

  • 1½ tablespoons whole allspice
  • 1½ tablespoons black peppercorns
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 tablespoon picked thyme leaves
  • 6 spring onions, chopped (use the white part and most of the green)
  • 3 small fresh red chillies or Scotch bonnet chillies (extra hot chillies for the serious chilli lover), finely chopped
  • 1½ tablespoons dark brown sugar
  • 3 teaspoons fine salt
  • ¼ cup (60 ml) dark soy sauce
  • juice of 2 limes
  • 1½ tablespoons extra virgin olive oil

 

Method

For the marinade, wrap the allspice and peppercorns in a clean dry tea towel and pound with a mallet or a heavy rolling pin to crush them both. Tip into a blender and add the cinnamon, nutmeg, thyme, spring onion, chilli, sugar, salt, soy sauce, lime juice and olive oil. Blend to form a coarse paste.

Scrape the marinade into a large glass bowl, add the chicken and, wearing disposable kitchen gloves, massage the marinade into the meat, making sure you also rub it underneath the skin. Cover and marinate in the refrigerator for at least 6 hours, or overnight. (I slip the marinated chicken pieces into a large oven bag and fold it closed, so that the aromas do not transfer to other things in the refrigerator.)

Preheat the oven to 180°C. Select a baking dish large enough to hold the chicken pieces in a single layer and add the olive oil.

Tip the chicken into the oiled baking dish, reserving any marinade still in the oven bag or bowl to brush on the chicken later.

Bake for 45 minutes or until a skewer easily penetrates the thickest part of one of the thigh pieces. (It can be prepared to this stage

1 hour before barbecuing. Keep in a cool place, covered tightly to prevent insect attack. If longer, then refrigerate, allowing extra time on the barbecue for the pieces to become really hot in the centre.)

Just before serving, heat a barbecue to high heat, brush the chicken with any leftover marinade, then sear, turning for 15 minutes, until slightly charred and crisp on all sides and thoroughly hot right to the centre of each piece and the marinade is heated through. Serve at once.
 

From Jamaican Jerk Party, The Cook’s Table by Stephanie Alexander


The Cook's Table Stephanie Alexander

In The Cook's Table, Stephanie shares 25 of her favourite menus for entertaining family and friends, from special occasions such as Christmas Eve, Christmas Day, Mother's Day and Father's Day, to menus inspired by her travels in France, Italy, Turkey and Peru. This must-have guide to entertaining includes 130 new tried and tested recipes.

Buy now
Buy now

More features

See all recipes
Recipe
Chocolate chiffon tart

Try this irresistible recipe from Stephanie Alexander’s The Cook’s Table.

Recipe
Strawberry old Cuban

A modern twist on an old classic.

Recipe
Spicy black beans with crispy sweet potatoes

An easy meal to whip up from mostly store-cupboard ingredients.

Recipe
Three veg curry with pea mash

A simple and tasty meal absolutely packed with veg that can be whipped up in no time.

Recipe
Beetroot, lentil and goat’s cheese salad

Enjoy this winning combination from Eat More, Live Well.

Recipe
Frankie and Olive’s roast chicken

An extra tasty roast that the whole family will love.

Recipe
Classic roast chicken

Try your hand at this classic Christmas recipe from Rebecca Wilson.

Recipe
Tangerine dream cake

A pleasure to make, this cake is joyous served with a cup of tea.

Recipe
Jam jar prawn cocktails

With cocktail sauce, avo, tomatoes & crispy pancetta crumbs.

Recipe
Spaghetti with anchovies and olives

A simple pasta dish that you can whip up in minutes from Claudia Roden's Med.

Recipe
Spiced saffron rice

Enjoy this aromatic Arabian rice as a side dish for a delicious dinner.

Recipe
Prawn wontons with spring onion, ginger and vinegar dressing

A delicious wonton recipe from Kylie Kwong to try at home.

Looking for more recipes?

See all recipes