Ainsley Harriott Ultimate Jerk Chicken Recipe
Ainsley Harriott's Ultimate Jerk Chicken is a bold, smoky Caribbean classic marinated in Scotch bonnet chillies, fresh ginger, allspice, and dark soy sauce. The definitive Jamaican BBQ dish, ready to grill in 40 minutes after an overnight marinade.
Equipment
- Food Processor
- Barbecue with Lid
- Shallow Dish
- Sharp Knife
- Kitchen Paper
Ingredients
Jerk Marinade
- 225 g onions peeled and quartered
- 2 Scotch bonnet chillies halved and de-seeded (use 1 for mild heat)
- 50 g fresh root ginger peeled and roughly chopped
- 3 cm fresh turmeric root peeled, or 1 tbsp ground turmeric
- 1/2 tsp ground allspice
- 15 g fresh thyme leaves
- 120 ml white wine vinegar
- 120 ml dark soy sauce use tamari for gluten-free
- sea salt and freshly ground black pepper to taste
For the Chicken
- 1 whole chicken (1.5kg) spatchcocked — backbone removed
To Serve
- mixed salad or crunchy coleslaw
- rice and peas optional
Instructions
- Place the onions, Scotch bonnet chillies, ginger, turmeric, allspice, thyme, white wine vinegar, and dark soy sauce into a food processor. Blend until completely smooth.
- Season the marinade with sea salt and freshly ground black pepper. Taste and adjust seasoning as needed.
- Using a sharp knife, cut deep slashes into the skin side of the spatchcocked chicken so the marinade can penetrate deep into the flesh.
- Place the chicken in a shallow dish. Pour the jerk marinade over the top and rub it thoroughly into every part of the meat — especially into the slashes. Cover and refrigerate for a minimum of 2–3 hours, ideally overnight, turning occasionally.
- Remove the chicken from the fridge 30 minutes before cooking to bring it to room temperature. This ensures even cooking throughout.
- Preheat your barbecue. Place the chicken on the grill skin-side down and cook with the lid closed for 40–50 minutes, turning occasionally and basting with any leftover marinade, until the juices run clear when the thickest part of the thigh is pierced.
- Remove from the barbecue and rest for 5 minutes before carving. Serve with mixed salad, coleslaw, or rice and peas.
Video
Notes
The longer you marinate the chicken, the deeper and more authentic the jerk flavour. Overnight is strongly recommended. If you don't have a barbecue, roast at 190°C (170°C fan) for 45–55 minutes and finish under the grill for 5 minutes to char the skin.
Scotch bonnets are very hot — start with one de-seeded chilli if you prefer a milder heat. Swap dark soy sauce for tamari to make this recipe gluten-free.