Weekend Recipe | Rudie’s Jerk Chicken

Rudies- Jerk Chicken

Celebrate Notting Hill Carnival in your own back garden with this delicious  Jamaican Jerk Chicken recipe from critically acclaimed restaurant Rudie’s of Dalston


1 free-range chicken (1.8kg)

2 cloves of garlic

3 spring onion stalks

½ scotch bonnet pepper (preferably Jamaican yellow variety)

½ teaspoon of fresh thyme

2 bay leafs

½ teaspoon of freshly grounded pimento (allspice)

¼ teaspoon of grated nutmeg

½ teaspoon of sea salt

¼ teaspoon of freshly grounded black peppers

100g of brown sugar

1 teaspoon of vegetable oil



*Blend all the ingredients for the jerk marinade together in a blender or food processor

 *Cut chicken lengthways through breastbone and spatchcock. Put three slices in each breast and thigh

 *Rub the jerk marinade all over the chicken, ensuring it gets into all nooks and crannies

 *Clingfilm tight and leave the chicken for at least 24 hours (preferably 48) in the fridge



 *Light the charcoal in the BBQ (or preferably the jerk drum). Be patient in lighting and getting the charcoal to the right temperature (no flames, just simmering white coal) before starting to grill

*Cook the chicken on slow indirect heat for 60 mins by placing the charcoal on one side of the grill and chicken on the other, and finish off by lightly colouring the skin over direct heat (for 15 mins)

*Optional: throw in a handful of soaked woodchips on to the coal to get the real smoky flavour and cover the chicken with few bay leafs for the added aroma

*Chop the chicken into 2 inch pieces using a large cleaver before tucking in!

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