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.
If you want to make it even better it’s best to grill it over authentic Pimento wood from Jamaica. Since 2006 we are the only approved importer of pimento wood, leaves and sticks and spices. Let me know if you want to try some!!!
I wish to ask a favour from you. Can this recipe use for Fish.
Hello Krishna, If you use fish for this recipe, please adjust the cooking time.:)