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Mexican Jerk Chicken

Mexican Jerk Chicken

Home | Recipes | BBQ

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

    20mins

  • Cook time

    40 mins

  • Total time

    1hr

  • Ideal for

    BBQ

  • Make it

    Mexican

  • Serves

    4-6

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 until crispy and browned, moving around regularly to prevent burning. Move to the oven at 180°C for 25 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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Amanda
Amanda
3 months ago
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Hiya, just wondering how long you cook this on the stove before popping it in the oven? The recipe doesn’t give times for either action.

Thanks,
Amanda

Editor
3 months ago
Reply to  Amanda

Hi Amanda, get it crispy and browned on a barbecue or griddle pan, then move to the oven at 180°C for 25 minutes, or until cooked through (cut open the thickest piece and make sure it’s not pink). Thanks for pointing out – I am going to add this to the instructions!

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