BBQ Magazine
  Say Hello
  BBQ magazine Merchandise

Join us on      

@thebbqmag for all




Jamaican jerk paste (for chicken)

his recipe hails from Jamaica and habanero chillies are the key ingredient. They are a beautiful bright orange color and look like tiny lanterns. Supposedly the hottest chillies in the world, you may want to use gloves when handling them. The sweetness of the other spices makes for an incredible explosion of flavours. You can use this paste on anything and it is perfect for any barbecue dish.

 Valerie Aikman-Smith   Summer 2021 Join us on        @thebbqmag

 #ValerieAikmanSmith #Jerk #Jamaican







Jamaican jerk paste (for chicken)

  • 8 habanero or scotch bonnet chillies 
  • a 10cm piece of fresh ginger, peeled and roughly chopped 
  • 1 yellow onion, roughly chopped
  • 8 garlic cloves, peeled and smashed 
  • 4 sprigs fresh thyme, roughly chopped 
  • 1 tbsp ground cinnamon
  • 1 tbsp ground allspice
  • 1 tbsp grated nutmeg
  • 3 tbsp molasses
  • 60ml Jamaican rum
  • Sea salt and ground black pepper 




  • Put all the ingredients in a food processor or blender and process to a coarse purée. 
  • Store the paste in an airtight container in the fridge for up to two weeks.


All Recipes



We'd love to hear your feedback on this recipe! Why not be the first to review it?

note your review will not appear immediately upon submission





There are no videos linked to this story


There are no audio files linked to this story


There are no image galleries linked to this story




Still hungry?


Get BBQ insights

Join our mailing list to be kept up-to-date with everything that is going on at BBQ HQ.

Every now and again, we'll email you the latest BBQ news, new recipes to try, BBQ community news, and a preview of what is coming in our next edition.

Simply fill in the form opposite - we won't bombard you with click bait, and you can opt out at any time.






Copyright ©2023 The BBQ Magazine. All rights reserved. The BBQ Magazine is a company registered in England and Wales with company number 13094123.


BBQ magazine uses cookies for analytical and technical purposes to improve our service to you. Please choose whether to only allow technical cookies, or accept all. more information here