Ainsley S Jerk Chicken

Ainsley S Jerk Chicken

Ainsley Harriott’s Ultimate Jerk Chicken

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Ainsley's Ultimate Jerk Chicken recipe is Ainsley Harriott's take on the Caribbean classic. The blend of spices creates a lip-smackingly tasty marinade that brings this much-loved dish its fantastic flavour, just in time for barbecue season.

Ainsley’s Caribbean Kitchen: Delicious feelgood cooking from the sunshine islands

All the recipes from Ainsley's hit ITV series

Comfort food classics with Caribbean flavours

Stress-free midweek dinners and delicious family feasts
‘Jerking’ is all about maximising flavour. The great thing about jerk cooking is that you can use either a dry rub or a wet marinade, which means that you can use the wonderful flavours in such a variety of dishes, from meat or fish, to vegetables or grains. Traditionally, the mix will include allspice and Scotch bonnet chillies, but the spices can be adapted to taste. Here’s my ultimate jerk marinade with spatchcocked chicken. If you prefer, you can use four chicken breasts with the skin on and cook on the barbecue for 15–20 minutes.
You will need: a barbecue with a lid.
First, make the marinade. Place all the ingredients, except the seasoning, into a food processor and pulse until smooth.
Season with a little salt and a generous grinding of black pepper.
Cut slashes into the smooth side of the spatchcocked chicken so that the marinade can penetrate the flesh and place the chicken in a shallow dish. Pour over the marinade and rub well into the meat. Cover and chill for at least 2–3 hours, or preferably overnight, turning every now and then.
Preheat a barbecue with a lid and take the chicken out of the fridge to come up to room temperature.
Cook the chicken on the hot barbecue with the lid down for 40–50 minutes, turning occasionally and basting with any leftover marinade, until the juices run clear when the thickest part of the thigh is pierced with a thin metal skewer.
Remove the chicken from the heat and rest for a few minutes, then serve with a simple mixed salad or a traditional crunchy coleslaw.

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Comfort food classics with Caribbean flavours

Stress-free midweek dinners and delicious family feasts

Ainsley’s Caribbean Kitchen: Delicious feelgood cooking from the sunshine islands

All the recipes from Ainsley's hit ITV series

Comfort food classics with Caribbean flavours

Stress-free midweek dinners and delicious family feasts

Ainsley’s Caribbean Kitchen: Delicious feelgood cooking from the sunshine islands

All the recipes from Ainsley's hit ITV series
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1.5kg chicken, backbone removed and spatchcocked (ask your butcher to do this)

small Scotch bonnet chillies, halved and de-seeded

fresh root ginger, peeled and roughly chopped

fresh turmeric root, peeled and roughly chopped (or use 1 tbsp ground turmeric)

Sea salt and freshly ground black pepper

(Ainsley's Caribbean Kitchen / Dan Jones)

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Ainsley’s ultimate jerk chicken
‘Jerking’ is all about maximising flavour. Here’s my ultimate jerk marinade with spatchcocked chicken. If you prefer, yo...
https://www.sbs.com.au/food/recipes/ainsleys-ultimate-jerk-chicken

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Ainsley’s ultimate jerk chicken
‘Jerking’ is all about maximising flavour. Here’s my ultimate jerk marinade with spatchcocked chicken. If you prefer, yo...
https://www.sbs.com.au/food/recipes/ainsleys-ultimate-jerk-chicken

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Ainsley’s ultimate jerk chicken
‘Jerking’ is all about maximising flavour. Here’s my ultimate jerk marinade with spatchcocked chicken. If you prefer, yo...
https://www.sbs.com.au/food/recipes/ainsleys-ultimate-jerk-chicken

‘Jerking’ is all about maximising flavour. Traditionally, the mix will include allspice and Scotch bonnet chillies, but the spices can be adapted to taste. Here’s my ultimate jerk marinade with spatchcocked chicken. If you prefer, you can use chicken breasts.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinading time: at least 2 hours, or overnight.
1. First, make the marinade. Place all the ingredients, except the seasoning, into a food processor and pulse until smooth. Season with a little salt and a generous grinding of black pepper.
2. Cut slashes into the smooth side of the spatchcocked chicken so that the marinade can penetrate the flesh and place the chicken in a shallow dish. Pour over the marinade and rub well into the meat. Cover and chill for at least 2–3 hours, or preferably overnight, turning every now and then.
3. Preheat a barbecue with a lid and take the chicken out of the fridge to come up to room temperature.
4. Cook the chicken on the hot barbecue with the lid down for 40–50 minutes, turning occasionally and basting with any leftover marinade, until the juices run clear when the thickest part of the thigh is pierced with a thin metal skewer. Remove the chicken from the heat and rest for a few minutes, then serve with a simple mixed salad or a traditional crunchy coleslaw.
• If you prefer, you can use four chicken breasts with the skin on and cook on the barbecue for 15–20 minutes.
Recipe and photograph from Ainsley’s Caribbean Kitchen by Ainsley Harriott (Ebury Press, hb, $39.99). Photography by Dan Jones.
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Ainsley's Jerk Chicken recipe is Ainsley Harriott's take on the Caribbean Jerk Chicken . ‘Jerking’ is all about maximizing flavor. You can use either a dry rub or a wet marinade, which means that you can use the flavors in such a variety of dishes, from meat or fish to vegetables or grains. Traditionally, the mix will include allspice and Scotch bonnet chilies, but the spices can be adapted to taste. If you prefer, you can use four chicken breasts with the skin on and cook on the barbecue for 15–20 minutes.

First, make the marinade. Place all the ingredients, except the seasoning, into a food processor and pulse until smooth.

Season with a little salt and a generous grinding of black pepper.

Cut slashes into the smooth side of the spatchcocked chicken so that the marinade can penetrate the flesh and place the chicken in a shallow dish. Pour over the marinade and rub well into the meat. Cover and chill for at least 2–3 hours, or preferably overnight, turning every now and then.

Preheat a barbecue with a lid and take the chicken out of the fridge to come up to room temperature.

Cook the chicken on the hot barbecue with the lid down for 40–50 minutes, turning occasionally and basting with any leftover marinade, until the juices run clear when the thickest part of the thigh is pierced with a thin metal skewer.

Remove the chicken from the heat and rest for a few minutes, then serve with a simple mixed salad or a traditional crunchy coleslaw.

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Cuisine: Caribbean

Recipe Type: Chicken

Difficulty: Easy

Preparation Time: 15 mins

Cooking Time: 50 mins

Serves: 4

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‘Jerking’ is all about maximising flavour. The great thing about jerk cooking is that you can use either a dry rub or a wet marinade, which means that you can use the wonderful flavours in such a variety of dishes, from meat or fish, to vegetables or grains. Traditionally, the mix will include allspice and Scotch bonnet chillies, but the spices can be adapted to taste.

Tip: you can use four chicken breasts with the skin on and cook on the barbecue for 15–20 minutes.
This recipe is from Ainsley’s Caribbean Kitchen by Ainsley Harriott (Eb
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Ainsley S Jerk Chicken

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