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Grill & BBQ

Jerk Chicken

Serves 4 · Grill & BBQ

Recipe photo: Jerk Chicken (Grill & BBQ)
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Allspice, thyme and Scotch bonnet chillies give this Jamaican-inspired chicken its bold jerk seasoning. After a night in the marinade, it cooks over indirect heat and is briefly browned at the end.

Timing

  • Preparation: 25 min.
  • Marinating in the refrigerator: overnight.
  • Cooking: 50 min.
  • Minimum core temperature for poultry: 74 °C.

Estimated nutrition

per serving · Calculated for 4 servings.

Energy
≈ 415 kcal
Protein
≈ 33.4 g
Carbohydrates
≈ 0.8 g
Fat
≈ 30.5 g

The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.

Calculation basis

Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.

Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 370–450 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.

Chicken, leg (thigh and drumstick), with skin, raw

Ingredient amounts for the whole recipe; linked reference names retain the source language

Not included in the base calculation

  • 2 Scotch bonnet chillies (to taste) · Salt or small seasoning amount; no salt/micronutrient calculation
  • 1 tsp allspice · Salt or small seasoning amount; no salt/micronutrient calculation
  • 1 tsp thyme · Salt or small seasoning amount; no salt/micronutrient calculation
  • 1 tsp salt · Salt or small seasoning amount; no salt/micronutrient calculation

Matvaretabellen: Mattilsynet · Santa Maria

Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0

Ingredients

  • 1 kg bone-in chicken thighs
  • 4 spring onions
  • 2 Scotch bonnet chillies (to taste)
  • 1 tsp allspice
  • 1 tsp thyme
  • 3 tbsp lime juice
  • 2 tbsp oil
  • 1 tsp salt

Instructions

  1. Blend the spring onions and deseeded chillies with the lime, oil and spices; wear gloves when handling the chillies.
  2. Marinate the chicken all over and leave refrigerated overnight.
  3. Barbecue indirectly at around 180 °C, then briefly brown over the embers.
  4. Measure at least 74 °C in the thickest part without touching the bone.

Tips

  • Equipment: Drum barbecue / smoker
  • Food safety: Handle raw and cooked food separately; keep refrigerated; use a food thermometer. Check the minimum temperature and resting time specified in the recipe.
  • Technique: An interpretation of the country's cooking techniques for home barbecue equipment; regional traditional versions may differ.
  • Tip: Jerk is heavily seasoned; add heat gradually and wash hands thoroughly after handling chillies.

You can also find this recipe in Svens Feuerküche – Grillen um die Welt. Look inside the book · View on Amazon ↗