St Paul's Bristol Jerk Chicken
Tender chicken thighs and drumsticks marinated in fiery Scotch bonnet, allspice, and herbs, roasted and grilled until smoky and charred.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 510 kcal
Equipment
- •Food processor
- •Large mixing bowl
- •Baking tray
- •Greaseproof paper
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 510 kcal
- fat
- 34 g
- carbs
- 8 g
- fibre
- 1 g
- protein
- 42 g
- calories
- 510 kcal
Instructions
- 1
Put the spring onions, garlic, ginger, and Scotch bonnet chillies into a food processor.
- 2
Add the thyme leaves, allspice, brown sugar, dark soy sauce, lime juice, oil, salt, and black pepper.
- 3
Blend the ingredients thoroughly until a thick, paste-like marinade forms.
- 4
Score the chicken pieces lightly with three diagonal cuts using a sharp knife.
- 5
Rub the jerk paste all over the chicken in a large mixing bowl until fully coated.
- 6
Cover the bowl and leave the chicken to marinate in the fridge for at least four hours.
- 7
Preheat your fan oven to 180°C and line a large baking tray with greaseproof paper.
- 8
Arrange the chicken pieces skin-side up in a single layer on the lined baking tray.
- 9
Roast in the oven for 35 minutes until the chicken is tender and cooked through.
- 10
Switch your oven to the high grill setting and cook for 5 to 8 minutes until charred.
- 11
Rest the chicken for five minutes before serving to let the juices settle.
Chef's tips
For the most authentic flavour, leave the chicken in the marinade overnight. Wear gloves when handling Scotch bonnet chillies to avoid lingering skin irritation. If you prefer less heat, remove the inner membranes and seeds from the chillies before blending.
Ingredient substitutions
- Scotch bonnet chillies → habanero chillies
- dark soy sauce → tamari (for a gluten-free option)
- fresh thyme → 1 tsp dried thyme
Storage
Store leftover chicken in an airtight container in the fridge for up to three days.
Reheating
Reheat on a baking tray in a fan oven at 170°C for 15 minutes until piping hot.
Common mistakes to avoid
- •Skipping the scoring step, which prevents the marinade from penetrating deep into the meat.
- •Grilling at too high a temperature immediately, burning the exterior before the chicken cooks inside.
- •Omitting ground allspice, which provides the quintessential aromatic flavour profile of authentic jerk.
Serving suggestions
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