Jerk chicken

Whether cooked mid-winter in the oven, or at a Summer time BBQ, these chicken wings are delicious.

Serve with grilled, sugar coated blood oranges and rice.


For the marinade;

  • 100ml cider vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons light brown sugar
  • 1 tablespoon Worcestershire sauce
  • 3 spring onions (ends trimmed)
  • 1 chilli (as hot as you can handle)
  • 1/2 inch piece of ginger
  • 1 garlic clove (peeled)
  • 1 teaspoon thyme
  • 1 teaspoon parsley
  • 1 teaspoon ground allspice berries
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1/4 teaspoon nutmeg
  • 1 teaspoon paprika

You’ll also need;

  • 8-10 chicken wings

Stick all the ingredients into a food processor and blitz well.

Use to marinade the chicken wings for at least a couple of hours, or overnight before cooking for 15-20 minutes in an oven at 180 degrees C, or on a BBQ. Turning occasionally and basting with any leftover marinade.

Make sure the chicken is cooked through before serving.

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