Jerk Chicken

Jerk Chicken


1 Whole Chicken –     cut length ways along the backbone and flatten out

2 Thumbs of Ginger

1 Brown Onion

3 Hot Chillies (red) – scotch bonnets if available

2 Tspn All Spice

2 Bay leaves

Spring Onion



Soy Sauce

Olive Oil


Some Marinade

Tomato Sauce

Dark Soy


1 Cup Rice

¾ Cups Kidney Beans

1 Cup Coconut Milk

1 Cup Water




  1. Pound all ingredients of the marinade to a semi fine paste (or food processor).  Marinate the chicken in the jerk spices.  Leave some marinade for the sauce.
  2. For the sauce, heat up the left over spice mix then add tomato sauce and dark soy.  Cook until melded together.
  1. Cook the chicken on smokey BBQ (Webber’s are good).  The smokey flavour along with the flavours of the marinade are the important aspects to get right in this recipe.
  2. For the rice, place the rice in the pot and wash until the water turns clear.  Add all ingredients in a pot, cook on low with a tight fitting lid for 14minutes without lifting the lid for a peek.
  3. Serve with rice or bread and the sauce.

I am always fascinated with food from other countries.  There is so much to learn from other cultures.  My sister lives in the Grand Cayman Islands.  It was on that island where I first experienced jerk chicken with much anticipation.  I watched it being cooked in an old tin shed with smoke bellowing out from it on a hot sunny day.  I fell in love with the smokey, spicy flavours of Jamaican food.  They served it wrapped in news paper and with bread that was slightly sweet.  Amongst other food I experienced and fell in love with on my trip, jerk chicken became a food memory I will never forget.

Photo by Jun Pang

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