Jerk Chicken

After posting some rather disturbing photos of men in tight Lycra on THC Blog yesterday, I had to run for cover at lunch time and headed for some more spice at my favorite local Caribbean eatery. The delightful Patti Island in Sunny Balham 

Being a cold afternoon there was only one thing I wanted from the menu – jerk chicken or jerk chickaaaaaaaarn! Full of spice, peas and rich jerk sauce it can be frustrating picking the shards of bone from the hacked up carcases hidden amongst the sticky sauce, but there is something wonderfully Neanderthal about eating like this and my Lycra induced confusions were quickly banished and I soon felt like a man again.carcases hidden amongst the stick sauce, but there is something wonderful neaderthosl about eating like this and my Lycra induced confusions were quickly banished and I soon felt like a man again.

However getting a jerk recipe of the experts at Patty Island would be like asking Mr Coca Cola for a recipe for his favorite soft drink, so her is a recipe I use at home when im feeling gloomy and need a little Caribbean fix. It works great for chicken on the BBQ in summer, but in these cold times I find slipping some Bob on the radio or perhaps some Test Match Special soon gets me in the mood.

In the words of the great Bob Marley.

'Your recipe is, darlin, is so tasty When you show and stir your pot'
Stir it up folks…
  • 8 chicken thighs
  • 1/2 onion diced
  • 1/2 tsp thyme
  • 1 garlic clove, crushed
  • 1/2 tsp oregano
  • 1/2 tsp chili powder
  • 1/2 tsp brown sugar
  • 1 pinch ground cinnamon
  • 1 pinch black pepper
  • 1 tsp tomato puree
  • 3 spring onions chopped

1. In a large bowl mix all the ingredients except the onion and spring onion. Use your hands and make sure each piece of chicken is smothered in the sticky sauce. 

2. Leave the marinated chicken in the fridge over night. 

3. Brown your chicken on each side in a little oil in hot pan. Put the chicken in a roasting tin and set aside. 

4. In the same pan you browned the chicken sweat off the onion. 

5. Now add the onion and spring onion to the chicken and bake in the oven at gas mark 6 (200) for 20 minutes.

6. Serve with rice and peas.

This entry was posted on Tuesday, March 10th, 2009 at 10:49 and is filed under Caribbean Recipes, Costa Rican Recipes. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.


  1. richard

    Thats so not the recipe i was given for Jerk seasoning altohough you dont actually say its Jerk. I’ll go and look for it and mail you it back. I forget where we got our recipe but we’ve been usining it since 1996 when we visited the island.
    One main ingredient should be Scotch Bonnet peppers. so hot they melt teeth. Alternatively, a good shop bought product which is very very close to authentic is Walkerswood Jamaican Jerk Seaoning this is sold in stores in jamaica so must be good.
    jerk recipe to follow

  2. richard

    in addition, should you find yourself in Leeds, try the Dutch Pot in Chapletown. run down part of leeds but my god…a taste explosion in your mouth. Curried Goat is the best i ever tasted. No frills restaurant too. plastic boxes as plates. its fabulous. I’ll be eating there tonight while my girl i in St James Hospital tonight.

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