You will need

  • 3 onions, roughly chopped
  • 8 cloves garlic, chopped
  • 6 habanero or jalapeño chilies, chopped
  • 30ml (2 tbsp) dried thyme
  • 30ml (2 tbsp) ground allspice
  • 30ml (2 tbsp) sugar
  • 30ml (2 tbsp) salt
  • 10ml (2 tsp) ground pimento/ allspice
  • 5ml (1 tsp) freshly ground black pepper
  • 5ml (1 tsp) each of ground cinnamon, nutmeg, and ginger
  • 125ml (1⁄2 cup) olive oil
  • 125ml (1⁄2 cup) soy sauce
  • Juice of 1 lime
  • 250ml (1 cup) fresh orange juice
  • 250ml (1 cup) white vinegar
  • 1 x 1.5kg chicken, cut into 4 pieces


Lend all the ingredients (except the chicken) in a food processor to make the jerk sauce. Rub the sauce all over the chicken, saving some for basting and dipping. Leave the chicken in the fridge to marinate overnight.

Roast in a preheated oven at 180°C for 30 minutes, turn and bake for a further 30 minutes. Or grill the chicken slowly over the coals, basting frequently with the sauce. Once cooked, use a cleaver to cut the chicken into smaller pieces. Serve with the extra marinade for dipping.