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Jamaican Jerk Chicken

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Recipe by Haresh Ramchandani of

A mouth watering experience from Jamaica

Ingredients non vegetarian 4 servings

  • 1 no. Chicken, medium size
  • 1 bunch Spring Onion
  • 2 tbsps. Ginger
  • 2 tbsps. Garlic
  • 1 pinch Thyme
  • 5 nos. Green Chili Paste
  • 1 tbsp Soy Sauce
  • Salt to taste

Jerk Seasoning or paste (if available)


  1. Clean chicken and remove skin.
  2. Cut it up in 4/8 pieces. Make slits all over the chicken. keep aside.
  3. In a bowl mix 2 tablespoons each of ginger and garlic paste.
  4. Add one tablespoon of Soya sauce along with one cup of cut spring onions/pinch of thyme/5 freshly ground chilies and one teaspoon of jerk seasoning. (You can make your own jerk seasoning with the following; won’t be as good as the original, but good nonetheless)
    Jerk seasoning
    1/2 teaspoon each of white pepper powder, allspice, pimento, a dash of MSG and black pepper powder, pinch of ginger powder/pinch of dry thyme.
  5. Rub this paste into the chicken very well, going deep into the flesh.
  6. Marinate for at least 3 hrs, turning the chicken after every 1/2 hr.
  7. Try to ensure that the spring onions remain inside the slits, as they tend to drop out every time you turn the chicken.
  8. The rest is easy...roast in oven till done. Then just eat it. Goes well with bread.



excellent recipe....finger licking delicious.....amazingly great