There are so many different ways to make Jerk Chicken and every recipe I have read, I have absolutely loved.
The first time I had Jerk Chicken was in a restaurant called Cicada (my favourite restaurant) in Tokyo. It was just juiciest chicken with delicious with perfect amount of spice, sweetness and it was loaded with flavours.
In Boston I had met a chef who spent a lot of time in Jamaica and learnt some amazing local delicacies and he was kind enough to share some tips with me. After reading so many recipes I came with this simple yet immensely flavourful version, loaded with herbs and spices. The traditional recipe requires Scotch Bonnet chillies but since I could’t find those in Singapore I added some Thai red chillies and Habanero chilli.
This chicken is perfect to make for BBQ, simple supper or for brunch, I served it with roasted potatoes and simple quinoa salad.
So here is how you can make this chicken!
- 4 chicken drumsticks
- 6 garlic cloves roughly chopped
- 6-7 thyme sprigs picked
- 1 tbsp coriander stems chopped
- 2 tbsp coriander roughly chopped
- 1 tbsp lemon juice
- 1 tsp smoked paprika
- 1 tbsp coriander powder
- 1 tsp black pepper
- 1 tsp clove powder
- ½ tsp ginger powder
- ½ tsp cinnamon powder
- ½ tsp nutmeg powder
- 3 thai red chillies
- 1 habanero (optional)
- 1 tbsp soy sauce
- 1 tsp grated jaggery
- Salt to taste
- 1 tbsp olive oil
In a pestle mortar or a food processor, add all the ingredients and make a coarse paste. Mix olive oil and salt, keep it aside.
Make gashes on the chicken and marinate it for 30 minutes to 2 hours.
Preheat the oven and grill the chicken for 20-25 minutes or till it becomes crispy and brown.