BBQ Jerk Chicken

Bring a little Jamaican flavour to your dining experience with this jerk chicken, which crisps up beautifully on the outside whilst the meat remains juicy and succulent.


  • 1 small onion, cut into large chunks
  • 2 spring onions, roughly chopped
  • 1 Scotch bonnet chilli, deseeded and roughly chopped
  • 1 clove of garlic, peeled
  • 1 tsp five spice
  • 1/2 tsp allspice
  • 1/2 tsp dried thyme
  • 1/2 tsp ground nutmeg
  • 3/4 tsp salt
  • 60ml soy sauce
  • 1/2 tbsp vegetable oil
  • 1.5kg chicken drumsticks, skin on


  1. Begin by making the jerk marinade. Combine all ingredients (except for the chicken) in a food processor and blitz everything together until you have a fine, smooth puree. The texture will be slightly gritty – this is normal.
  2. Place the chicken in a freezer bag and pour the marinade in. Squeeze the air out and securely fasten the bag, then massage the chicken and marinade together until everything is well coated.
  3. Pop the chicken in a bowl (still inside its bag) to prevent any leakages, and refrigerate for at least 8 hours.
  4. When it’s time to start grilling, remove the chicken from the fridge and allow it to come to room temperature. Place the chicken skin-side down on a smoking hot grill and cook, turning occasionally, until the skin is browned and crisp (usually around 10 minutes).
  5. Ensure the chicken is thoroughly cooked before serving.

Lead image: rez-art via Getty images.