London Jerk Chicken
Succulent chicken marinated in fiery scotch bonnet, allspice, and fresh thyme, roasted and charred for a smoky London street food classic.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Food processor or blender
- •Large mixing bowl
- •Baking tray
- •Wire rack
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 30 g
- carbs
- 10 g
- fibre
- 1 g
- protein
- 42 g
- calories
- 480 kcal
Instructions
- 1
Slash the chicken skin and meat diagonally with a sharp knife to allow the marinade to penetrate deeply.
- 2
Put the scotch bonnets, spring onions, garlic, ginger, thyme, allspice, sugar, soy sauce, lime juice, oil, spices, and salt into a blender.
- 3
Blend the ingredients into a coarse paste, scraping down the sides as needed.
- 4
Rub the marinade thoroughly all over the chicken, cover, and chill in the fridge for at least four hours.
- 5
Preheat your fan oven to 180°C and set a wire rack inside a large baking tray.
- 6
Arrange the chicken pieces skin-side up on the rack, shaking off excess marinade.
- 7
Roast in the oven for 35 minutes until the chicken is cooked through and tender.
- 8
Turn on the oven grill to high and cook for 5 to 8 minutes until the skin is blistered and charred.
- 9
Rest the chicken for 5 minutes before serving hot.
Chef's tips
For authentic street-food smoke, finish the chicken over a hot charcoal barbecue instead of the oven grill. Always wear gloves when chopping scotch bonnet chillies to protect your skin and eyes.
Ingredient substitutions
- scotch bonnet chillies → habanero chillies
- dark soy sauce → tamari (for a gluten-free option)
Storage
Store leftover chicken in an airtight container in the fridge for up to 3 days.
Reheating
Reheat on a baking tray in a fan oven at 180°C for 12 to 15 minutes until piping hot throughout.
Common mistakes to avoid
- •Grilling under high heat too early, which scorches the sugary marinade before the meat cooks through.
- •Skipping the marinating time, leaving the meat near the bone under-seasoned.
- •Removing all chilli seeds if you want an authentic London street food heat level.
Serving suggestions
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