In my head, I see myself as the beautiful model, Lorraine Pascale, who makes cooking look so exciting and yet look so effortless. Do you ever wonder if they eat what they cook? My good friend Jamie (that is Jamie Oliver to the rest of you) looks like has a good taste of whatever delights he produces from the kitchen. Yet, they don’t look fat. In fact, very few TV chefs are on the bigger side. Uhmm, enough with my rambling…

This is my very ever first food post on the blog and I decided to start with a dish I have only ever had at the London Carnival – August 2006 (That is a story for another day). The elusive Jamaican Jerk Chicken. In fact, when I mentioned it to my friends in Ireland, they had never even heard of it. What??? O.K. so I know it’s a small country and all that but really??? Anyway … my first taste of jerk chicken was truly a divine experience. The burst of flavour which included lime, fiery chilli and some unknown amazing spice made my head spin. The salivary glands were on overdrive. I had about 5 pieces that day. Unfortunately, it was like a taste of heaven dangled before your own very eyes, attached to a pulley string that goes away forever, pulled by the puppet master.

I then decided to go on a quest for a Jerk chicken marinade recipe that could re-stimulate my taste buds. I am no Mary Berry, but I love experimenting and the kitchen is my new playground. I found a mixture of recipes online from my good friend Jamie and Barb (www.wishfulchef.com) and adjusted accordingly. The key to it all "ALL SPICE"

The recipe is quite a simple one to follow and easy to make. In addition, you use very little oil, which makes it quite healthy (provided you aren’t having the coconut flavoured rice or rice with sautéed onions in butter – yumm)

Preparation time: 15-20 minutes
Cooking time: 45 minutes
Marinating time 2-12 hours
Serves 4
  • ·      4 large chicken legs
  • ·      8 cloves of garlic
  • ·      2 tablespoons of ginger
  • ·      4 stems of spring onion
  • ·      1 red chili (ideally scotch bonnets or jalapenos)
  • ·      4 tbsp. soy sauce
  • ·      3 tbsp. oil
  • ·      4 tbsp. light brown sugar
  • ·      4 tbsp. allspice
  • ·      2 tsp. ground cinnamon
  • ·      2 tsp. ground nutmeg
  • ·      2 tsp. ground thyme
  • ·      2 tsp. salt
  • ·      2 tsp. black pepper
  • ·      1 tsp. cloves
  • ·      1 whole lime cut to 4 halves
  • ·      Juice of 1 whole lime (can add the juice of orange for a bit of sweetness)
  • ·      Dash of Jamaican rum (optional)

  • ·      2 cups of rice
  • ·      1 small onion roughly chopped
  • ·      3 stalks of spring onions
  • ·      4 garlic cloves finely chopped
  • ·      A knob of butter
  • ·      1 tbsp. all spice
  • ·      Salt for seasoning

  1. ·      Score the chicken and rub the lime all over 
  2. ·      Roughly chop the spring onions, garlic, ginger and chili and put into a blender
  3. ·      Add the soy sauce, lime juice, oil and blend. Now add the rest of the ingredients and pulse    till well combined. (You don’t want a smooth purée)
  4. ·      Rub the marinade unto the chicken, place in an oven dish and refrigerate for as little as 2 hours to overnight.
  5. ·      Preheat the oven to 200oC/400OF
  6. ·      Remove chicken from fridge and put in oven.
  7. ·      Cook for approximately 45 minutes turning over midway through until juices run clear.
  8. ·      There should be extra marinade in oven dish to accompany the rice

  1. ·      While the chicken is cooking, sauté the onions in butter on medium heat until they become clear (approximately 3 minutes)
  2. ·      Add in the garlic and spring onions and stir for 1 more minute
  3. ·      Stir in the rice and fry for about 2 minutes.
  4. ·      Add water, season with salt and bring to boil
  5. ·      Reduce the heat, cover the pan and let it simmer until the liquid has been absorbed and rice is tender.

Serve the Jamaican Jerk chicken with flavored rice and some mixed salad.
Don’t forget Wine and Desert J

You Might Also Like


Like us on Facebook