Barbecue jerk chicken



  • A pack of filleted chicken thighs (or meat of your choice)

  • 100ml cup malt vinegar (or white vinegar)

  • Bunch of spring onoins (8ish)

  • 2 tablespoon olive oil

  • 2 teaspoons freshly ground black pepper

  • 4 teaspoons ground cinnamon

  • 4 teaspoons ground nutmeg

  •  4 teaspoons ground ginger

  • 2 teaspoons Worcestershire sauce

  • Lime (for juice)

  • Bunch of coriander


  1. Mix all the wet ingredients together in a blender

  2. Dice the spring onions and chilies. Mix in and blend until it is nice and smooth

  3. Add the powdered herbs and spices and continue to blend 

  4. Half the lime and squeeze into the mixture

  5. Cut off the coriander stalks and add these in to the mixture

  6. Jerk the thighs, let them sit for a few hours (overnight preferably)

  7. Pop chicken and sauce in the oven for 15 mins at 180

  8. Light the Charcoal barbecue - not gas, you will need the smoke while the thighs are cooking

  9. Baste the chicken again. Grill time, 8-10 mins either side, baste as you go, check it's thoroughly cooked

  10. Keep some sauce on the side and cook it through on the grill too.

  11. Serve with mac and cheese, mango salsa and a coating of the spare sauce.