Jerk Chicken
Full of spices and smoking hot, this Jerk chicken is definitely a melt in mouth experience.
Chef Vicky Ratnani's Jerk Chicken recipe

- 1

Cooking Time

-30-35 Mins


- Medium

Preparation Time

- 20 Mins


  • 400 gm de boned chicken legs; 2 tbsp Vinegar; 2 tbsp oil; water; 2 tbsp tailed peppers (all spice); 1 tsp cloves; 2 tbsp black peppercorns; 2 to 3 cinnamon sticks; 1 inch ginger sliced; 4 to 5 garlic cloves; 2 bay leaves; 3 to 4spring onions; 2 to 4 tbsp vegetable oil; salt; 2 to 3 tbsp Vinegar; 1 tbsp honey; 1 tbsp soy sauce


  1. 1

    In a mixer add the tailed peppers, cloves, black peppercorns, cinnamon sticks, sliced ginger, garlic cloves, bay leaves, chopped spring onions, vegetable oil, salt, vinegar and honey.
  2. 2

    ; Blend them all well.
  3. 3

    ; Add soy sauce and mix well.
  4. 4

    ; Marinate the de boned chicken legs with the prepared mixture and add the oil.
  5. 5

    ; Put the marinated chicken pieces on the grill.
  6. 6

    ; To the leftover marinade mixture, add oil, vinegar and mix well.
  7. 7

    ; Brush this paste on the chicken pieces.
  8. 8

    ; Take the chicken off the grill and cut into small pieces.
  9. 9

    ; Garnish with sprouts and lemon slices.
  10. 10

    ; Serve hot.
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About Chef

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Vicky Ratnani


Chef Vicky Ratnani has had the honour of feeding Queen Elizabeth II, Nelson Mandela and Rod Stewart. Goes on to show how he can bring an international influence to local ingredients. You can trust him to turn the most boring veggie around, or transform a dull kitchen chore into a fun dining experience.Watch the chef make a grand event of a meal on LF!

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