How to make it: Warren Richards' jerk chicken recipe

The owner of Café Caribbean shares his family jerk chicken recipe

Sunday, 16 September 2018,
By Warren Richards
Photograph by Getty

This is my family recipe, which I was taught by my mother. It was handed down by her mother who grew up in Jamaica, and it's still a firm favourite in our house.

Serves: 4
Takes: 1 hr 5 mins

Ingredients
1 whole medium chicken
juice of half a lemon

For the marinade
4 garlic cloves
1 medium, roughly chopped onion
1 tbsp fresh or dried thyme
2 tsp allspice
2 tsp black pepper
½ tsp cayenne pepper
4 Scotch bonnet peppers
4 tbsp vegetable or olive oil
1 tbsp brown sugar
2 bunches spring onions
½ tbsp lemon juice

Method
1 Add all the marinade ingredients with 1 tsp salt to a blender and blend to a smooth paste. This can be kept in the fridge for up to 2 months to use with chicken, pork, fish or veg.
2 Chop the chicken into portions and lightly season with salt and lemon juice.
3 Massage 4 tbsp of the marinade into the chicken.
4 Cover and leave to marinate in the fridge for at least 30 mins, but preferably overnight.
5 Lay the chicken in a roasting tray and roast in a pre-heated oven at 180c/160c fan/ gas 4 for 45 mins, or you can finish it off on a barbecue after 25 mins in the oven for a nice smoky flavour. Serve with a side salad.

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Published in Issue 2 of National Geographic Traveller Food.

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