Jerk Chicken

Along with lots of other cheerfully low in calorie recipes, I read about this Jerk Chicken rub in The Times' Saturday magazine recently... I think it was intended for dieters (Fast Dieters to be precise), but it transpires that their (day off?!) eating objectives are very similar to those of would-be cholesterol lowerers and healthy eaters everywhere, and thus I warmed to many of the recipes they featured the other weekend. This Jerk rub is spicy and tasty, and served with a slightly all-spicey Pilav is a veritable joy of a supper dish, especially if you get to BBQ the chicken, which is undoubtedly the best way to cook this brilliant recipe...


  • 2 tsp Allspice
  • 1tsp Ground Cinnamon
  • 3cm Fresh Ginger (chopped) or 1 tsp Ground Ginger
  • 5 Crushed Garlic Cloves
  • 1 tbsp Chilli ‘puree’ (I used chilli table sauce)
  • 1 tbsp Olive Oil
  • 1 tbsp Lime Juice
  • Handful fresh Thyme leaves
  • Salt & Pepper

[I used Free Range Chicken - but this rub (as per the original recipe) would work well with all sorts of meat, fish and BBQ veg too]

Get the Chicken prepared for BBQing or roasting… Breasts, legs and wings are all good with this marinade; I tend to joint the chicken before adding the marinade, but you could roast a whole bird with this rub…

Mix all the ingredients together and smear over your chicken

[If you're BBQing the Chicken, leave the skin on for cooking and remove it before eating but make sure you spread marinade under the skin as well as on top of it... If you're oven baking this, I'd remove the skin before rubbing on the marinade...]

Leave to Chicken pieces marinade – overnight is good, but a few hours works too

To cook; BBQ or roast in the oven until the Chicken pieces are cooked through, with no pink left (25 – 40 minutes maybe?)

Leave for 10 minutes or so to rest the meat before serving

Is particularly good with a Pilav – and some Tomato Salad

[I think this recipe is from The Fast Diet recipe book by Mimi Spencer and Dr Sarah Schenker, but am not totally sure as don't own it!  The article in the magazine was written by Tony Turnbull]

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