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Jerk Chicken Recipe

Caribbean Food Week is here!

Caribbean Week has started and we can't wait to enjoy all the goodness that Caribbean food offers us! We have come up with one of our favourite recipes and one we love to use at our BBQ or Street food events. The above photo was taken at one of our BBQ Events at Cornwell Manor using a Drumbecue to add a real Caribbean theme! Our catering team can offer many different services that fit with our clients personal wants and needs. Themes from BBQ, "hoedown" to Street food is just a few of the unique, personalised themes we offer to our clients.

The Caribbean cuisine is a fusion of African, Amerindian, European, East Indian, Arab and Chinese cuisine. The indigenous population of the Caribbean added their own touch as well. The Caribbean food has a distinct flavor and rich history. To decode its secrets, one must first give a respectful nod to the presence of its most vital ingredients: rice, plantains, beans, cassava, cilantro (coriander), bell peppers, chickpeas, tomatoes, sweet potatoes, and coconut among others. This blend creates flavors as vibrant as the colors of the islands themselves. To find out little more about Caribbean Food and its origins take a look at this article we found for you by clicking here.

So let's get down to business... We have a classic Caribbean recipe for you that only takes 15 minutes to prepare! It's the...

BBQ Jerk Chicken

Serves 6                                                 Prep time: 15 mins                              Cook time: 1 hr

One of the most famous dishes and a regular on the British Street Food scene. We have experienced some pretty average attempts but also some incredible versions. Our tip here is create some Jerk butter. We never understand why you just rub the skin. We like to get the rub under the skin and do this by creating the butter. Then cook slowly so the butter keeps the meat moist and meat flavoured with the spices. At some of our larger catering events the Drumbeque is jam packed so using the oven/BBQ technique helps with cooking space. On smaller events and at home we can cook indirect on the BBQ but like to start off in a foil tray to keep all the buttery jerk juices (like roasting a chicken) for amazing basting and then crisping up direct over the coals to finish off.

You will need:

12 x chicken thighs - bone-in, skin on

1 x jar Ross & Ross Jerk rub

1 x pack British unsalted butter - softened

2 x limes (optional)


1. Make the Jerk butter by mixing the pack of butter with 1 tbsp of the Jerk rub. Place onto a double layer of clingfilm and roll into a sausage shape. Tie the ends and place in the freezer to firm up.

2. Cut discs of the flavoured butter and tuck under the chicken skin.

3. Then gently cover the top and bottom of the chicken with some of the rub, cover and place in the fridge for a few hours or better overnight.

4. Preheat the oven to 140°c and light the BBQ. We like the Oxford Charcoal hardwood blend.

5. Season the chicken all over with salt, then wrap in a double layer of foil, place on a baking or foil tray and cook for 45 mins in the oven. You can also cook on the foil tray on the BBQ. Cook indirect (away from the flames and charcoal). We say cook in the tray to catch all the juices for basting. Add some wood chips (we like cherry chips) and close the lid to maintain the heat and smoke.

6. Then take the chicken to the direct side of the BBQ, remove from the foil (reserving the juices) and cook on direct heat for around 10 mins skin side down or until the skin is crisp. Turn regularly and baste with the buttery juices as you go using a tied up thyme and rosemary basting brush.

7. To serve, pour over any remaining juices and a squeeze of lime (optional)

See what else is happening during #UKBBQweek and find some more of our BBQ Recipes on our blog

We hope you enjoy this recipe and much as we do! Let us know your thoughts in the comments section below or show us some pictures of your delicious food on social media.



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