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Benn's 'Carnival' Jerk Chicken recipe


Carnival is here and Benn has shared with us his favourite jerk chicken recipe that was taught to him when he visited Barbados last year. These traditional flavours really pack a punch, if you’re a hot head this is a must try.



Jerk Chicken

  • 1 bunch - spring onions, chopped (use the white part and most of the green)

  • 2 Scotch Bonnet chillies, finely chopped (1 if you aren’t mad on spice, 4 if you are)

  • 4 tbsp dark brown sugar

  • 2 tbsp allspice

  • 2 tbsp white peppercorns

  • 1 tbsp cinnamon

  • 1 tbsp ground nutmeg

  • 1 inch fresh ginger

  • 2 tablespoons fresh thyme

  • 6 cloves of garlic

  • 1 small handful of parsley, chopped finely

  • 1 tsp salt

  • 2 tbsp dark soy sauce

  • Juice of 3 lime

  • ¼ cup cider vinegar

  • 1 tablespoon of vegetable oil

  • 12 chicken legs (thigh with drumstick attached), skin-on


Rice and Peas

  • 1 can kidney beans

  • 1 can light coconut milk

  • 2 cups water

  • 2 cups of washed brown rice

  • 1 whole clove garlic

  • 1 diced onion

  • 1 sprig of thyme

  • ¼ Scotch Bonnet



  1. Place all of the ingredients into a food processor and blend into a chunky paste.

  2. Score the chicken skin with a knife then place chicken along with jerk paste into a freezer bag, setting some aside for basting. Seal and put into fridge for at least 1 hour but ideally overnight.

  3. Add coconut milk, beans (in their liquid), onions, garlic, thyme, Scotch Bonnet and water to the rice then bring to the boil and simmer with the lid on for 20 mins or until the brown rice is tender. You may need to add more water if it becomes too try.

  4. When rice done remove aromatics, set aside and cover with a tea towel until you’re ready.

  5. Grill Chicken legs on a medium heat BBQ with the lid on flipping every 5 minutes or so basting each side with the leftover sauce until cooked though, should take around 15-25 mins.

  6. Serve and enjoy!

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