Jerk Style Chicken
Jerk Style Chicken
Ingredients
For the Chicken
- 12 pieces free range chicken, (drumsticks and thighs)
- 1 pinch salt, as needed
- 2 tablespoons olive oil
For the Marinade
- 4 green shallots, roughly chopped
- 4 cloves garlic
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh ginger, grated
- 1 tablespoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg, grated
- 1 teaspoon smoked paprika
- 2 tablespoons honey
- 1 lime, a good squeeze, plus a little zest
- 3 tablespoons apple cider vinegar
- 2 tablespoons soy sauce
- 3 tablespoons olive oil
To Serve
- 2 fresh jalapeños, thinly sliced
- 2 limes, cut into wedges
For the Yogurt Sauce
- 250 grams thick natural yogurt
- 1 cooking juices, reserved from the chicken
- 1 lime, squeeze of
- 1 pinch salt
Instructions
- 1
Combine all marinade ingredients (green shallots, garlic, fresh thyme leaves, grated fresh ginger, ground allspice, ground cinnamon, grated nutmeg, smoked paprika, honey, a good squeeze of lime plus a little zest, apple cider vinegar, soy sauce, and 3 tablespoons of olive oil) in a blender or food processor. Blitz until the mixture is smooth but still retains some texture. The marinade should taste spicy, slightly sweet, and sharp.
⏱️ 5 min
- 2
Lightly season the chicken pieces with salt. In a large bowl or resealable bag, toss the seasoned chicken with the prepared marinade, ensuring all pieces are thoroughly coated.
⏱️ 5 min
- 3
Cover the marinated chicken and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to meld.
⏱️ 240 min
- 4
Preheat your oven to 220°C (425°F). Arrange the marinated chicken pieces in a single layer on a baking sheet or in a roasting pan. Roast for approximately 35-40 minutes, or until the chicken has a good color, a slight char, and is cooked through. The exact cooking time may vary depending on the size of the chicken pieces.
⏱️ 40 min•🌡️ 220
- 5
Once cooked, remove the chicken from the oven and let it rest for 10 minutes. This allows the juices to redistribute, keeping the chicken moist.
⏱️ 10 min
- 6
While the chicken is resting, carefully pour any reserved pan juices from the roasting pan into a bowl. Stir these spicy juices into the 250 grams of thick natural yogurt. Add a squeeze of lime and a pinch of salt to the yogurt sauce, tasting and adjusting as needed.
⏱️ 5 min
- 7
Serve the roasted jerk chicken immediately with the prepared yogurt sauce, thinly sliced fresh jalapeños, and lime wedges for an extra squeeze of freshness. Add a touch more salt to taste if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Jerk Style Chicken
For the Chicken
- 12 pieces free range chicken, (drumsticks and thighs)
- 1 pinch salt, as needed
- 2 tablespoons olive oil
For the Marinade
- 4 green shallots, roughly chopped
- 4 cloves garlic
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh ginger, grated
- 1 tablespoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg, grated
- 1 teaspoon smoked paprika
- 2 tablespoons honey
- 1 lime, a good squeeze, plus a little zest
- 3 tablespoons apple cider vinegar
- 2 tablespoons soy sauce
- 3 tablespoons olive oil
To Serve
- 2 fresh jalapeños, thinly sliced
- 2 limes, cut into wedges
For the Yogurt Sauce
- 250 grams thick natural yogurt
- 1 cooking juices, reserved from the chicken
- 1 lime, squeeze of
- 1 pinch salt
Instructions
- 1
Combine all marinade ingredients (green shallots, garlic, fresh thyme leaves, grated fresh ginger, ground allspice, ground cinnamon, grated nutmeg, smoked paprika, honey, a good squeeze of lime plus a little zest, apple cider vinegar, soy sauce, and 3 tablespoons of olive oil) in a blender or food processor. Blitz until the mixture is smooth but still retains some texture. The marinade should taste spicy, slightly sweet, and sharp.
⏱️ 5 min - 2
Lightly season the chicken pieces with salt. In a large bowl or resealable bag, toss the seasoned chicken with the prepared marinade, ensuring all pieces are thoroughly coated.
⏱️ 5 min - 3
Cover the marinated chicken and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to meld.
⏱️ 240 min - 4
Preheat your oven to 220°C (425°F). Arrange the marinated chicken pieces in a single layer on a baking sheet or in a roasting pan. Roast for approximately 35-40 minutes, or until the chicken has a good color, a slight char, and is cooked through. The exact cooking time may vary depending on the size of the chicken pieces.
⏱️ 40 min•🌡️ 220 - 5
Once cooked, remove the chicken from the oven and let it rest for 10 minutes. This allows the juices to redistribute, keeping the chicken moist.
⏱️ 10 min - 6
While the chicken is resting, carefully pour any reserved pan juices from the roasting pan into a bowl. Stir these spicy juices into the 250 grams of thick natural yogurt. Add a squeeze of lime and a pinch of salt to the yogurt sauce, tasting and adjusting as needed.
⏱️ 5 min - 7
Serve the roasted jerk chicken immediately with the prepared yogurt sauce, thinly sliced fresh jalapeños, and lime wedges for an extra squeeze of freshness. Add a touch more salt to taste if desired.
⏱️ 5 min