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Jerk Chicken Recipe

Posted by Bernie Des-Rivieres on

Serves 6 people – prepare 24 hours in advance (prep time10 mins)

1.5 kilo of chicken (any part you prefer)
⅓  – ½   Jar of Chef Bernie’s Jerk Marinade more = hotter

Method

You will need either a pyrex dish that has a lid, if you don’t have one of these use a dish that you can cover with cling film.

Also: Chef Bernie’s Jerk Marinade, a large spoon, a sharp knife, a chopping board.

  1. Take out you meat and make cuts about ⅓ of the way through, turn over and do the other side. Careful not to cut right through
  2. Put the meat into the dish you are using
  3. After washing your hands open the Jerk Marinade and poor ⅓ to a ½ onto the meat, take care not to get the raw meat on the jar.
  4. If you don’t want to use your hands use a large spoon to mix all the meat and marinade together
  5. Cover and place in the fridge for 24 hours
  6. Cook by your chosen method, bbq, grill, bake.
  7. Ensure your meat is cooked through by cutting a piece open, use the thickest piece, there should be no blood, however don’t overcook or you will dry the meat out.

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