There’s no way you can go to a Caribbean household and have not eaten jerk chicken. It’s one of those dishes that represent a country like Jamaica and makes a Jamaican proud. It’s spicy and more than just finger lickin’ chicken. Jerk chicken can be served with rice, salad, potatoes and boiled or fried dumplings. I have grown up eating up it but honestly never learnt how to make it.
I can now cook one of my favourite Jamaican foods. The key thing is not only the jerk marinade sauce but the oven setting. Trust me on this.
We can’t always have a nice BBQ to grill it especially with weather in the UK that we are famous for. So alternatively, using an oven is the only option mainly during these colder months.
Ingredients (Serves 2-3)
- 1 Tomato
- 2 Chicken Breasts
- 3 teaspoons of Dunn’s River Jerk seasoning
- Soy Sauce
- Black pepper
- White pepper
- Season the chicken breast along with the tomato, onion and garlic.
- Mix the jerk seasoning with the other ingredients together to be a marinade sauce. The soy sauce makes the chicken a lot more darker in colour but also creates a significant taste.
- The oven must be set at 180° at the turbo grill function (as pictured above) for the sauce and seasoning to marinade together.
- Put water in a baking sheet under the baking tray to steam and grill the chicken.
- The marinating should be for 30 minutes or until the chicken is cooked through. You can check with a knife or a metal skewer (like the ones from the kebabs) if you’re not sure. (Additionally, drumsticks and thighs might take 45 minutes).