Ramadan Recipe: Jerk Chicken

I must say this is one of my favorite, although this recipe is not traditional this is my own twist to make it simple, easy and fresh, no additives or perspectives and defo not out of a bottle, full of spice, smokin’ hot and made for sharing


  • 12 chicken wings
  • 1 white onion
  • 2 clove garlic
  • 1 inch ginger root peeled
  • juice of 1 lemon
  • 2 scotch bonnet
  • 1 tablespoon honey
  • 1 teaspoon ground all spice
  • 3 springs of thyme
  • 1 bunch coriander
  • 1 table spoon olive oil
  • salt to taste


  1. add all ingredients to a food processor except olive oil and salt (i find the salt does scratch the food processor bowl) this will be the marinade
  2. it should be a coarse paste and then add the olive oil while the food processor is still mixing
  3. wash and clean the chicken wings
  4. in a freeze proof bag add the chicken wings, marinade mix and salt close the bag and mix well by messaging the bag
  5. leave in fridge for 24 hours or min of 1 hour the long you leave it the better the flavor, also every couple of hours turn the bag this will help marinade the chicken
  6. before cooking the chicken take out 30 mins before cooking and leave on counter so chicken is room temperature
  7. pre heat oven to gas mark 5
  8. cook chicken until chicken skin is blackened but not burnt
  9.  turn them around and cook the other side the same way
  10. dont eat them pipping hot but its best enjoyed with rice and peas or roasted sweet potatoes

here is the video tutorial enjoy my beauties


JOHN LEWIS: £169.00-189.99 http://bit.ly/2qCvZHM

NISBET: £199.00 http://bit.ly/2qwfVMx


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