Mexican Jerk Chicken

Mexican Jerk Chicken

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We love jerk chicken and we had a sneaky suspicion that it might just work just as well with chipotle chilli paste as it does with scotch bonnet, making for a slightly milder but equally delicious result. We weren’t disappointed!

We recommend serving with our Roasted Pepper and Halloumi Salad, Crispy Homemade Chips and Baked Mexican Elotes. Our Chipotle Chicken Marinade is also a great option for your summer BBQ.

Chef’s tip

If you’ve got the time, toasting the spices before grinding them will release more flavour.

  • Prep time


  • Cook time

    40 mins

  • Total time


  • Ideal for


  • Make it


  • Serves


How to make it


  1. Put the cinnamon, nutmeg, allspice berries, peppercorns, thyme, spring onions, chipotle chilli paste, sugar, salt, soy sauce and lime juice in a food processor (everything apart from the chicken).
  2. Blitz to a paste, then pour over the chicken. Massage in as much as possible (putting it all into a freezer bag is the easiest way).
  3. Leave covered in the fridge for as long as possible, preferably overnight.
  4. Place the chicken on a hot barbecue or grill for 10 minutes, moving around regularly to prevent burning. Move to a cooler spot and continue to cook for another 10 minutes, or until cooked through (cut into a thick piece to check the colour). Remove and leave to rest for 5 minutes before serving.

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