Jerk Chicken


Fakeaway Jerk Chicken (serves 4)

A real taste of the Carribean and one of my all time favourite things to eat. This time were cooking this banging Fiery Jerk Chicken. For best results this has to be cooked over charcoal, so this is a perfect one for cooking up on your barbecue. Serve with some rice and peas and some creamy coleslaw on the side.



  • 4 whole chicken legs
  • 1 tbsp. All Purpose seasoning


  • ½ onion diced
  • 5 cloves garlic
  • 1 thumb-sized piece fresh ginger
  • 6 spring onions
  • 2 scotch bonnet chillies
  • Small bunch fresh thyme
  • 1 tbsp. All Purpose seasoning
  • ½ tsp. ground cinnamon
  • 1 tsp. all spice
  • ½ tsp. black pepper
  • 1 tbsp. red wine vinegar
  • 2 tbsp. soy sauce
  • 70ml water
  • 1 can Red Stripe optional


  1. Blitz up all of the marinade ingredients until smooth. Add enough water until you form a paste. Generously dust the chicken with All Purpose seasoning, then pour over the marinade. Leave covered in the fridge for 24 hours for an ultimate flavour sensation.
  2. Cook the chicken on the barbecue until it reaches an internal temperature of at least 75c. Give it a little spray with red stripe for that additional flavour bomb. Alternatively you can cook in your air fryer, transfer the marinated chicken onto the crisp plate within your air fryer drawer and cook at 170c for 40 minutes or until cooked through. Serve up with rice and peas and coleslaw.

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