Jerk Chicken

Jerk Chicken recipe - The Cooks Pantry


Michael Weldon


  • 9x Coles Chicken Thigh fillets
  • 1 packet Little Lucifer Ready-To-Use Smoking Wood Chips Savoury Herb Flavour


  • 1 Habanero chilli
  • 2 tbsp Honey
  • 6 sprigs of thyme, finely diced
  • 2 tsp allspice
  • 4 cloves of garlic, diced
  • 4 spring onions (reserve dark parts for garnish), sliced
  • 1 tbsp Brown sugar
  • ½ tbsp cinnamon
  • 1 teaspoon of grated nutmeg
  • Juice of 1 lemon
  • 1 cup Cobram Estate Light Extra Virgin Olive Oil
  • 2 tbsp Salt
  • 1 teaspoon white pepper

Specialty ingredients: 1 Kettle BBQ (or any BBQ that can be enclosed)


  • In a large bowl combine all marinade ingredients and whisk until emulsified. Add chicken thigh fillets and mix to coat each fillet, marinade for up to 24 hours.
  • Pierce the foil packaging of the wood chips and place on the grill and close the lid for 5-10 minutes.
  • Place the marinated chicken on the kettle BBQ to cook for approximately 4 minutes on each side or until cooked through.
  • Serve on a platter, garnished with reserved spring onions, lime juice and wedges.

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