Glostonbury; Jerk Chicken Recipes

Alas, another Glastonbury has been and gone, as I write this the people who managed to go are in the 'this time last week...' phase. Sadly I didn’t manage to get a ticket this year so as a more than worthy alternative my better half’s parents threw a very elaborate garden party – Glostonbury was born. Being the team player I am I offered to make some of the food for the Glostonbury extravaganza. As the feedback was pretty good on my two types of jerk chicken and vegan dahl I thought I’d run through the recipes for anyone who thinks they might be a good option for a BBQ.

So with out any further ado, lets get on with it;

Spicy Jerk Chicken; this one is really red in colour and has quite a bit of a kick to it. If possible I would leave this to marinate over night. This batch should be enough for around 18-22 pieces of chicken thigh.

  • 8-12 red chillis or 5 Scotch Bonnet peppers (Scotch Bonnet would be a natural option here but I tend to stick to small red ones as I know what I’m getting.)
  • Two red onions – chopped
  • 3 teaspoons of All Spice
  • 4 cloves of garlic - chopped
  • 120ml of chopped spring onions
  • 3 teaspoons of chopped thyme leaves
  • 2 teaspoons of sea salt
  • 2 teaspoons ground black pepper
  • ¼ tea spoon of nutmeg
  • ½ teaspoon ground cinnamon
  • 100ml olive oil
  • 60-80ml of brown sugar
  • 3 tablespoons of soy sauce

Method Quite simple really – once all the ingredients are suitably chopped mix them together in a bowl and then mix using a food processor or a hand blender (remember to suitably cover if using a hand blender – I didn’t).

Once all the ingredients are mixed together it should be a slightly thick red paste – apply this to the chicken and let it sit for at least a couple of hours (overnight is better)

Sweet Jerk Chicken;

As I was catering to an obviously mixed audience I thought I’d make a more mild version, this is the same as above but I used only 4 chilli’s and a big chunk of ginger - this will come out a lot more orange due to the ginger.

When prepping the chicken I would recommend making small slits in to it so the marinade can really get in to the meat.

When it comes to the cooking – on a BBQ will probably bring the best results although some people are understandably a little wary of cooking chicken on this way. As the traditional way to cook jerk is to slow cook it, I would suggest putting it on first – as soon as the coals are ready really.

If you prefer to use the grill I cook them at 130 for about an hour and a half, turning once the top has become crispy.

Honestly, this is probably the best variation I’ve made of jerk in terms of coming close to the real thing so please do feel free to give it a go!!

I will be running through the dahl next time I make it so keep an eye out! If you manage to give this a go let me know how it went on twitter or in the comments!

Cheers for reading, Jon