Sunday, 17 August 2014

PicNic-Style Jerk Chicken

My variation of Jerk Chicken reduced the chili and spice to create a meal that the whole family can enjoy - of course this doesn't make it any less flavor-packed! I have left a perfect little hint of spice, not so spicy so children will still enjoy it as well. It's really easy too!

I know there are a lot of differences between my recipe and "traditional" Jerk Chicken - based on availability of ingredients in NZ, and a flavor combination that I think tastes great!

This is a great dish to make on the BBQ, but it works just as well inside on the stove-top. And that's exactly how I have done it here! The Jerk Marinade Gravy is delicious drizzled all over the chicken and mixed into the rice. It has a perfect balance between sweet and spice. We always manage to run out pretty quickly!

Jerk Chicken

Serves 4


2 Spring Onions (scallions), chopped
4 cloves garlic, chopped
1 green chili, chopped*
1 onion, chopped
1/2 Cup orange juice
Grated zest of 1 orange
1 Tbsp olive oil
1 Tbsp white wine vinegar
1 tsp paprika
1 tsp cumin
1 tsp nutmeg
2 tsp allspice**
1 tsp salt

8-10 Chicken Thighs
1/2 Cup plain, unsweetened yogurt
1 Tbsp Brown sugar

1.  Make the marinade by placing all of the marinade ingredients into a food processor or blender. Process until smooth.

2. Place the chicken in a large saucepan. Add the marinade and coat the chicken well. Place in the refrigerator to marinade for at least a couple of hours.

3. Remove the saucepan from the fridge and place over a medium-high heat on the stove-top. Bring to a boil and simmer for about 10 minutes to partially cook the chicken. Keep the marinade on the heat.

4. Remove the chicken from the saucepan and grill in a griddle pan or on a BBQ for about 10 minutes, until the chicken is cooked through (about 5 minutes on each side).

5.  Simmer the marinade and allow to reduce and thicken. Stir in the yogurt and brown sugar. Season with salt and pepper to taste and pour into a gravy boat.

6. Serve the grilled chicken with the gravy and rice.

*Note on Chili: Normal Jerk Chicken recipes call for Scotch Bonnets. If you are able to get these at your local store then use these! They are not readily available in NZ (I have never seen one in my life!), also the chili in this recipe is significantly reduced to make this recipe family friendly, so again, if you want more heat then increase your chili use!
** Note on Allspice: Again, normal Jerk Chicken recipes call for a lot more allspice. This can be increased at least 2-fold if you wish. My recipe uses less again for the sake of making this recipe more family-orientated.


  1. The Hubby will be very happy that your PicNic-Style Jerk Chicken is not too spicy for Children! ;) Pinned!

    1. Thank you KC :) I'm glad the reduced spice is appreciated!

  2. The way you adjusted the spices is perfect for my tastebuds! Looks delicious, Nicole!

  3. G'day! Love jerk chicken! Wish could try now Nic!
    Cheers! Joanne

  4. I sometimes find traditional Jerk Chicken too spicy, Nicole, but I love the ingredients in your version! It sounds delicious! Thank you for sharing the recipe with the Hearth and Soul hop. Pinned and will tweet :-)

  5. Thank you so much for dropping by #TheWeekendSocial ! I loved this blog post and can not wait to try it out!!!

  6. Thank you for sharing your fantastic blog post on #TheWeekendSocial! I adored it and hope to see you this Thursday at 9 Pm! I am excited to see what you will bring this time!!!

    Heidy L. McCallum