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Jamaican jerk chicken

This is a perfect BBQ accompaniment. Have a big plate of jerk chicken wings for everyone to eat while they are waiting for the long-cooked meats on the grill. Hot Caribbean flavours doused with freshly squeezed limes make you feel that you are on the beach. Serve with ice-cold beers.

 Valerie Aikman-Smith   Summer 2021 Join us on        @thebbqmag

 #Jerk #Chicken #Jamaican #ValeriAikmanSmith




Serves 6. Paste recipe separate




Jamaican jerk chicken

  • 2kg chicken wings 
  • Jamaican jerk paste (recipe here)
  • Fresh limes, to squeeze




  • Wash the chicken wings under cold water and pat dry with a paper towel. Put the wings in a large glass or ceramic bowl and pierce all over with a sharp knife. 
  • (You want the marinade to get deep inside the chicken.) Pour over the Jamaican jerk paste and rub into the wings with your hands, being careful not to touch your face. Cover the baking dish with clingfilm and refrigerate for 24 hours. This is a long marinade and mustn’t be hurried. 
  • After this time, remove the chicken wings from the fridge and take off the clingfilm. Toss one more time to make sure they are all well covered with the jerk seasoning. 
  • Put the wings on a medium-hot barbecue and cook for 6–8 minutes. 
  • Turn the barbecue down and continue to cook the wings for a further 8 minutes, turning frequently until they are cooked through and crispy on the outside. 
  • Serve the chicken wings on a large platter and squeeze over the fresh limes. Eat immediately.


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