Jerk Chicken – too hot to handle?
If you really want to turn the heat up try my Caribbean Jerk Chicken recipe and make it as hot as you like. This is delicious on the BBQ…
Ingredients:
- 6 spring onions
- 2 cloves garlic
- 3 scotch bonnet peppers
- 2 tsp all spice
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tbsp fresh thyme
- 1 tbsp honey
- 1 ½ tsp salt
- 1 tsp fresh black pepper
- ¼ cup vinegar
- 1 tbsp oil
Put all ingredients into a blender and blend until smooth, spread all over chicken and leave to marinade in the fridge over night. Cook on a BBQ or in a hot oven for 20 minutes or until cooked.
(You can add some honey and ginger to make a great variation.)
Watch my video tutorial:
Hey there, just wanted to let you know that I prepped your sauce using 4 peppers, for a little extra spice, and am going to marinate it overnight.
We are going to either BBQ or Bake it, will let you know how it turns out.
Much ♥♥ ☺ from me and the wifey boo from Toronto, Ontario.
I hope it turned out lovely for you!! let me know, and sending much love back x x
hi im about to cook this can i use white wine vinegar ? is that ok
Hi, yep that is totally cool, enjoy
X
thank you Caroline that is a fantastic recipe
and you are a fantastic cook also you are easy on the eye as well xx :]
but again thanks for the recipe looking forward to cooking more.
best wishes
James form London
Thanks so much James
Really appreciate the comment and hope you enjoy some more recipes!! X
Caroline!
This was so yummy, i was a tad worried about the chilly as I am very light weight when it comes to heat lol
but all turned lovely
Do reckon I could freeze the marinaded chicken or freeze the marinade, am always looking to cut corners- you know how it is
Thanks hun xoxo
Hiya, Thanks so much for the comment
so happy you enjoy the jerk chicken – one of my favourites!!! You can indeed freeze the marinade, I always do that. I make a huge batch and then put it in small freezer bags for whenever I fancy some 
Plus you can use it on pork or put it in homemade burgers to give a bit of extra spice! Have a great week and keep in touch x
How come the recipe is different to the vid??
sometimes I may tweak a ingredient if I think it needs more or less?
Hi Caroline,
Enjoyed the video tutorial, it helps lots! I do have a question though, I am not sure they sell the Scotch Bonnet Peppers down where I live. I was wondering, would I be able to add a substitute instead of the scotch bonnet peppers? I would like to make it, but not sure what would be a good substitute for the peppers? Perhaps I can buy them online? any tip will help Thanks again for the videos =)
Ericka.
Hi Ericka, Thanks for the question. If you can’t get scotch bonnet peppers then go for the next hottest chilli which would be a birds eye chili which are more readily available. If you try online for scotch bonnet some of the big supermarkets sell them now? Hope that helps and enjoy the jerk chicken
X
Hi, Miss
Enjoyed the recipe, enjoyed the video even more. Great help, i noticed some differences between de video and de recipe above… so i took the liberty to change also a little bit
As i could not find the Scotch Bonnet peppers I used Madame Jeanette, both are in the 100.000–350.000 Scoville range. (http://en.wikipedia.org/wiki/Scoville) But i did not use three.. only 1,5.
I will try this next week again on chicken breasts.
Keep up the good work !! And thanks for the recipes, the video’s and your site.
HI that’s so great
Thanks for letting me know x