Jerk Chicken

by Lisa K. on Mon, July 10, 2017

Jerk is a way of cooking meat or any protein that have been marinated with all-spice and scotch bonnet peppers as the main flavour components. Don’t worry if you can’t find scotch bonnet, you can use jalapeño peppers. This is a Jamaican staple which can be found all over the island and you can enjoy it at the comforts of your own home.

Get your Caribbean mojo on!

Serves 4 - 5 people

The flavour intensifies and tastes much better if it is cooked over BBQ.

WASH YOUR HANDS immediately with soap and water after handling scotch bonnet peppers. They burn worse than cili padi!

Foodster's Verdict

Jerk Chicken


  • Preparation
  • Total
    8 pieces chicken drumsticks or mixed parts
    ½ yellow onion
    3 sprig spring onions
    6 cloves garlic
    3 Scotch Bonnet Peppers
    2 tsp. salt
    2 tsp. black pepper
    2 tsp. allspice powder
    ½ tsp. cinnamon powder
    ½ tsp. nutmeg powder
    ½ tsp. dried thyme
    2 tbsp. cooking oil
    3 tbsp. soy sauce
    2 tbsp. brown sugar
    Juice of 3 limes
    ¼ cup orange juice

1. Wash the chicken parts and set aside to drain. Score 2 slits on each piece down to the bone.

2. Measure out and blend the rest of the ingredients till smooth.

3. Marinade the chicken for at least 4 hours, or preferably overnight.

4. Shake off excess marinade from the chicken and roast it in the oven at 180 degrees Celsius for 25 minutes, or until the juices run clear. Baste the chicken with the remaining marinade halfway through.

5. Take out the chicken and let it rest for 5 minutes.

6. Turn the oven to grill mode and grill the chicken on both sides until slightly charred.

7. Serve the chicken with rice and a side of salad.

Note: I managed to buy fresh Scotch Bonnet Peppers from Hock Choon supermarket at Jalan Ampang and B.I.G at Publika.
If you guys know any other shops, do leave a comment so our foodies can hunt for these ingredients too!