Cook up this spicy rice and jerk chicken for a taste of the Caribbean, and easy family dinner. This Jamaican jerk chicken recipe is flavoursome and perfect for a special dinner with all the family. 24 hour marinated, jerked chicken leg quarters in fresh homemade jerk marinade with a hint of scotch bonnet. Serve with spicy rice and side of creamy mac and cheese. Flavourful jerk dinner recipe created by CRAVE.
- 8 chicken leg quarters, bone in
For the jerk marinade
- 4 scotch bonnet, roughly chopped
- 4 cloves garlic, roughly chopped
- 1 tablespoon dried thyme
- 1 tablespoon ground allspice
- 2 onions, chopped
- 1 tablespoon light brown sugar
- ½ tablespoon nutmeg
- ½ tablespoon minced ginger
- 1 tablespoon olive oil
- 2 tablespoons lime juice
- ½ cup white vinegar
- Salt, to taste
For the spicy rice
- 3 cups white rice (600g)
- 2 teaspoon vegetable oil
- 2 cloves garlic
- 1 small onion, diced
- 1 teaspoon chilli flakes or powder (add more if you like it spicy)
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ chicken stock cube
- Salt and pepper, to taste
- To make the jerk marinade, in a blender or food processor, combine the scotch bonnet chillies, garlic, thyme, allspice, onions, brown sugar, nutmeg, ginger, olive oil, lime juice, vinegar, and salt. Blend until smooth. Taste the jerk mixture for seasoning – it should give you hints of sweet, salty and lots of spicy. You can now throw in more chilies, and blend, if it’s not spicy enough for you.
- Make a few slashes in chicken legs, and put in a large bowl, pour the jerk marinade over the chicken legs. Rubbing it into all the crevices, toss to fully coat the chicken, then cover with plastic wrap and marinate in the fridge for 30 minutes. For a flavourful jerked chicken, leave to marinate overnight in the fridge.
- Preheat the oven to 400°F (200°C), roast the chicken for 45-50 minutes, turning until cooked through. OR
- For the authentic Jamaican jerk experience, get the coals and wood chips burning about an hour before you’re ready to barbecue. Jerked meats are grilled over wood-burning ovens. Barbecue your chicken over slow, indirect heat for 30 mins, turning occasionally.
- While the chicken is grilling, prepare the spicy rice. Rinse the white rice in plenty of cold water, then pour it into a cooking pot. Stir fry pepper and onion in heated oil for 2 minutes; stirring constantly. Add other spices to the pan and cook for further 1 minute.
- Add rice, water and seasoning stock to the hot pan, and bring mixture to boil, then turn the heat to low, cover pot and cook for around 30 minutes, until cooked.
- Once completely cooked, stir and serve with jerked chicken, and a side of mac and cheese.
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