To make the jerk marinade, combine all the ingredients in a food processor along with 1 tsp salt, and blend to a purée. If you’re having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up – don’t be tempted to add water, as you want a thick paste.

Taste the jerk mixture for seasoning – it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.

Make a few slashes in the chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.

If you want to barbecue your chicken, get the coals burning 1 hr or so before you’re ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins. To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the lime halves and cook for 45 mins until tender and cooked through.

While the chicken is cooking, prepare the rice  Rinse the rice in plenty of cold water, then tip it into a large saucepan. Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins.


12 chicken thighs, bone in

1 lime, halved

For the jerk marinade

thumb-sized piece ginger, roughly chopped

1 tbsp garlic infused oil

3 red chillies, deseeded if you want less heat

½ tsp dried thyme, or 1 tbsp thyme leaves

juice 1 lime

2 tbsp gluten free soy sauce

2 tbsp vegetable oil

3 tbsp brown sugar

1 tbsp ground allspice

For the rice

200g basmati rice

Jerk chicken with rice

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