This spicy Hairy Bikers Jerk Chicken is made with bone-in chicken pieces, a homemade jerk marinade, and a variety of fiery spices. The result is a savory, deeply flavored, and wonderfully tender chicken with a distinctive spicy kick. This recipe is perfect for a summer barbecue or a flavorful family dinner and serves four people generously.
Hairy Bikers Jerk Chicken Ingredients
For the Jerk Marinade:
- 2 large onions, roughly chopped
- 6 spring onions, roughly chopped
- 6 garlic cloves, peeled
- 3 Scotch bonnet peppers, stems removed (adjust to your heat preference)
- 2 tbsp fresh ginger, roughly chopped
- 1 tbsp fresh thyme leaves
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp allspice berries or ground allspice
- 1 tsp black peppercorns or ground black pepper
- 1 tbsp demerara sugar
- 1 tbsp soy sauce
- 2 tbsp dark rum (optional)
- Juice of 1 lime
- 1 tbsp vegetable oil
- 1 tsp salt
For the Chicken:
- 8 bone-in chicken pieces (thighs and drumsticks work best)
How To Make Hairy Bikers Jerk Chicken
- Make the jerk marinade: In a food processor or blender, combine all the marinade ingredients: chopped onions, spring onions, garlic, Scotch bonnet peppers, ginger, thyme, cinnamon, nutmeg, allspice, black pepper, demerara sugar, soy sauce, dark rum, lime juice, vegetable oil, and salt. Blend until you have a smooth paste. Be careful when handling the Scotch bonnet peppers; you may want to wear gloves.
- Marinate the chicken: Score the chicken pieces with a few shallow cuts. This allows the marinade to penetrate the meat and infuse it with flavor. Place the chicken in a large bowl and pour the jerk marinade over it, making sure every piece is completely coated. Cover and refrigerate for at least 4 hours, or ideally, overnight.
- Prepare for cooking: Preheat your barbecue or grill to a medium-high heat. If you are using a regular oven, preheat it to 200°C (180°C fan).
- Cook the chicken: Place the marinated chicken pieces on the preheated grill. Cook for 15-20 minutes, turning every 5 minutes, until they are beautifully charred and cooked through. If using an oven, place the chicken on a baking tray and bake for 30-40 minutes, turning halfway through, until the chicken is cooked and has a nice char. The internal temperature of the thickest part of the chicken should reach 75°C (165°F).
- Serve: Once cooked, remove the chicken from the grill or oven and let it rest for a few minutes before serving.
Recipe Tips
- Handle the peppers with care: Scotch bonnet peppers are very hot. It’s a good idea to wear gloves when handling them and to wash your hands thoroughly afterward. You can remove some of the seeds and membranes for a milder heat.
- Marinate for a long time: The key to authentic jerk chicken is a long marinating time. The longer you let the chicken sit in the marinade, the deeper the flavor will be. Aim for at least 4 hours, but overnight is best.
- Score the chicken: Making a few shallow cuts in the chicken pieces helps the marinade get right into the meat, ensuring a more flavorful and tender result.
- Don’t burn the spices: Be careful not to let the marinade’s sugar and spices burn on the grill. If they start to char too quickly, you can move the chicken to a cooler part of the grill or turn the heat down.
What To Serve Jerk Chicken
This flavorful chicken pairs perfectly with sides that can handle its bold taste. Serve it with a classic rice and peas dish, which is rice cooked with kidney beans in coconut milk. A simple coleslaw or a fresh mango salsa provides a cooling contrast to the spicy heat. Grilled pineapple slices also complement the smoky, spicy flavors beautifully.
How To Store Jerk Chicken Leftovers
- Refrigerate: Once cooled, store the jerk chicken in an airtight container in the refrigerator for up to 3 days. It can be reheated in the oven or microwave.
- Freeze: Jerk chicken freezes very well. Once cooled, wrap individual pieces tightly in plastic wrap and place them in a freezer-safe bag. It will keep for up to 3 months. Thaw in the refrigerator before reheating.
Hairy Bikers Jerk Chicken Nutrition Facts
- Calories: 550 kcal
- Total Fat: 30g
- Saturated Fat: 8g
- Cholesterol: 120mg
- Sodium: 600mg
- Total Carbohydrate: 20g
- Dietary Fiber: 4g
- Sugars: 10g
- Protein: 45g
Frequently Asked Questions
- Can I make this in the oven? Yes, you can. Follow the same steps for marinating. Place the chicken on a baking tray and bake in a preheated oven at 200°C (180°C fan) for 30-40 minutes, turning halfway through. This will still give you a delicious result, but without the smoky flavor from a grill.
- I can’t find Scotch bonnet peppers. What can I use? Habanero peppers are a good substitute for Scotch bonnets as they have a similar heat level and fruity flavor. If you want a milder heat, you can use jalapeños, but the flavor will be different.
- Can I use this marinade for other meats? Yes, this jerk marinade is very versatile. It works wonderfully on pork, especially pork shoulder, and can even be used with firm fish like swordfish or salmon. The marinating time may need to be adjusted for different types of meat.
Try More Recipes:
- Hairy Bikers Fried Chicken Recipe
- Hairy Bikers Cumberland Sausage Pie Recipe
- Hairy Bikers Cranachan Recipe
Hairy Bikers Jerk Chicken
Description
Hairy Bikers Jerk Chicken is a bold and flavorful dish with tender bone-in chicken marinated in a spicy, aromatic homemade jerk paste. This recipe is perfect for the grill, resulting in beautifully charred and juicy chicken with a warm, spicy flavor that is simply irresistible.
Ingredients
For the Jerk Marinade:
For the Chicken:
Instructions
- Make the jerk marinade: Blend all marinade ingredients in a food processor until a smooth paste forms.
- Marinate the chicken: Score the chicken, then coat it completely in the marinade. Refrigerate for at least 4 hours or overnight.
- Prepare for cooking: Preheat your grill to medium-high heat.
- Cook the chicken: Place the marinated chicken on the grill and cook for 15-20 minutes, turning regularly, until cooked through and charred.
- Serve: Let the chicken rest for a few minutes before serving.
