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Juicy Jamaican Jerk Chicken

A classic throughout the Caribbean but famously known as a Jamaican staple, this beloved style of barbecue finds its roots from the Spanish term charqui, which means “dried strips of meat” and is reflective of the jerky-style texture and smoky flavour of meats cooked over burning coals.

Prep time: 15 mins.
Cook time: 35 mins.
Total time: 172 mins.
Servings: 8

What you need

Ingredients

4 lbs (2 kg) mix of chicken legs and thighs
8 green onions, chopped
4 cloves garlic
2 Scotch bonnet peppers
1 white onion, roughly chopped
1/4 cup (60 mL) roughly chopped peeled fresh gingerroot
2 tbsp (30 mL) ground allspice
2 tbsp (30 mL) ground cumin
2 tbsp (30 mL) chopped fresh thyme
1 tbsp (15 mL) Chinese five-spice powder
1 tbsp (15 mL) ground nutmeg
1 tbsp (15 mL) black pepper
2 tsp (10 mL) ground cinnamon
1 pkg (34 g) MAGGI So Juicy – Mixed Herbs
1/3 cup (75 mL) dark soy sauce
2 tbsp (30 mL) vegetable oil
3 tbsp (45 mL) packed chopped cilantro

How to prepare

Instructions

1

In large resealable container, arrange chicken.

2

To blender, add green onions, garlic, Scotch bonnet peppers, white onion, ginger, allspice, cumin, thyme, Chinese five-spice powder, nutmeg, pepper and cinnamon. Add MAGGI So Juicy Mixed Herbs, soy sauce and oil. Blend until mixture is smooth and combined.

3

Pour half the jerk mixture over chicken and turn to coat evenly. Cover and refrigerate for at least 2 hours or up to overnight. (Refrigerate remaining jerk mixture until ready to use.)

4

Preheat grill to medium heat; grease grates well

5

Grill chicken (discard marinade), turning occasionally and basting with reserved jerk mixture, for 35 to 45 minutes or until chicken is well-marked and cooked through, and an instant-read thermometer registers 170°F when inserted into thickest part of chicken thigh and leg

6

Transfer to serving dish and garnish with cilantro

Tips

Tip 2

Serve Jerk chicken with traditional Caribbean-style rice and peas, fried plantains, coleslaw or callaloo

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