• People

    Serves : 6

  • Prep Time

    20 min.

  • Cooking Time

    15 min.

  • Method



the Ingredients

Jerk Chicken 692X636Px 346X318
  • 12 Bone-in chicken thighs
  • Sour cream
  • 1/2 Large onion
  • 2 Scotch-bonnet peppers
  • 4 tsp Garlic powder
  • 2 tsp Ground allspice
  • 2 tsp Dried thyme
  • 1 tsp Cayenne pepper
  • 1 tsp Ground black pepper
  • 1 tsp Dried sage
  • 1/2 tsp Ground nutmeg
  • 1/2 tsp Ground cinnamon
  • 2 tsp Salt
  • 2 tsp Granulated sugar
  • 2 tbsp Vegetable oil
  • 2 tbsp Soy sauce
  • 4 tbsp White wine vinegar
  • 2 tbsp Lime juice


    In the Kitchen

  • Peel the onion for the marinade and chop it finely.
  • Wash the peppers and remove the seeds, then chop finely.
  • Mix the onion and peppers with the rest of the ingredients for the marinade in a bowl and then add the chicken thighs - make sure you coat them evenly , allowing for all the thigh to be covered.
  • Cover, and allow to marinade for 12-24 hours in the fridge.
  • At the Barbecue

  • Prepare the barbecue for direct heat, approx. 200 ºC.
  • Cook the chicken thighs for around 7 minutes on each side until the core temperature reaches 75ºC – test using a thermometer.
  • Remove the chicken from the grate and allow it to rest for 5-10 minutes and serve with sour cream.
  • Serving Suggestion

  • This dish pairs brilliantly with peas, and a sour cream dip, to refresh you from the heat.

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