Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Fiery, aromatic grilled chicken — Jamaica.
plus marinating
Equipment: Blender; roasting tin or barbecue
Measures and names
Ingredients
- 800 g chicken thighs and drumsticks
- 3 tbsp jerk seasoning or paste
- 3 spring onions (scallions), chopped
- 3 garlic cloves
- thumb of ginger
- 1 tbsp soy sauce
- 1 tbsp oil
- Juice of 1 lime
- Thyme
Method
- Blend the jerk seasoning, spring onions, garlic, ginger, soy sauce, oil, lime juice and thyme to a paste — check the jerk seasoning label for added sugar, or use a dry jerk spice blend.
- Slash the chicken pieces a few times, rub the paste all over and into the cuts, and marinate for at least 30 minutes — overnight is best.
- Heat the oven to 200°C (fan 180°C). Roast the chicken on a rack over a tin for 30–35 minutes (or barbecue over indirect heat), until charred and cooked through — juices should run clear at the bone.
- Rest for 5 minutes.
- Serve with a crisp vinegary slaw or salad. Taste before adding salt — the soy sauce already seasons the dish.
Swaps and tips
Jerk paste can contain sugar, so check the label or make your own. Serve with a vinegary slaw instead of rice and peas. Use tamari instead of soy sauce to keep it gluten-free.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 28 g | 3 g | 1 g | 19 g | 303 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
