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Jerk Chicken

HT   West Indian   BBQ   MC  30mins plus marinating



Serves   4     Hot    Barbecue  Poultry  herbs spices  Main Course  Dairy Free  Eggless  Caribbean West Indies




   4 Boneless Chicken Breasts

   4 tbsp  Soy Sauce

   120ml/4fl.oz. White Wine Vinegar

   2 Garlic Cloves, roughly chopped

   1 Onion,  chopped

   60ml/2fl.oz. Vegetable Oil

   2 tbsp Brown Sugar

   1 tbsp Dried Thyme

   1/2 teasp Allspice

   1/2teasp Ground Cloves

   1/2 teasp Ground Nutmeg

   1 Jalapeno Chilli, roughly chopped




1.  Place all the ingredients apart from the chicken in a food processor and process until smooth.


2.  Make 4 parallel cuts about 1cm/½ inch deep in each chicken breast and place in a shallow dish. Pour the puréed mixture over the chicken and rub it in with your hands, making sure the mixture gets into the cuts. Cover and refrigerate for 4 to 6 hours or overnight.


3. Grill over medium coals for 15-20 minutes turning occasionally and basting with any remaining marinade or until cooked through. Alternatively, cook conventionally under a hot grill.



Main equipment required to make this Recipe


Food processor

Shallow dish

Basting brush


Key techniques required to make this Recipe

Marinate - To soak foods in a marinade to enhance the flavour. It also sometimes has the effect of tenderising foods such as meat.

Baste - To moisten with the pan juices or other liquid during cooking. This aids in moisture retention.



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A Guide to BBQ Equipment  |  Barbecue General  Cooking Times for Fish, Poultry, Meat, Vegetables and Fruit  |  Barbecue Cooking, Planning and Safety tips


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