One of the most famous barbecue caribbean chicken dishes. The hot spicy coating gives the 'jerk' to the dish.
Preparation time: 15 minutes
Marinade time: 2 hours in a refrigerator, or overnight if possible
Cooking time: 30 minutes
6 chicken portions
3 small hot chillies (birds eye or Scotch Bonnet), deseeded for a milder strength
3 pieces of fresh root ginger, about 1" (25mm) cube each
6 spring onions, trimmed
2 to 3 cloves of garlic
1/2 teaspoon of ground allspice
1 teaspoon of paprika
1 teaspoon of dried thyme
pinch of ground cinnamon
pinch of ground cloves
5 tablespoons of light soy sauce
6 tablespoons of white wine vinegar
freshly ground black pepper
1. Place the spring onions, chillies, garlic, ginger, thyme, paprika, allspice, cinnamon, cloves, wine vinegar, soy sauce and pepper in a food processor and make into a smooth paste.
2. Place the chicken portions in a dish and pour the mixture over. Turn the portions so that they are well coated. Transfer to a refrigerator and leave to marinade for at least 2 hours, overnight if possible.
3. Remove the chicken from the dish, keeping the marinade for basting, and grill over hot coals for about 30 minutes. Turn occasionally and baste with the remaining marinade.
4. Serve at once on individual plates.
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