Hairy Bikers Jerk Chicken With Allspice Berries

The first time I tried jerk chicken that actually smacked of real Caribbean fire, it was on a wobbly BBQ in someone’s back garden in Peckham. Music blaring, tinfoil platters balanced on every surface, and a homemade marinade so fragrant it stopped me mid-sentence. Since then, I’ve chased that heat-meets-smoke-meets-sweet combination. This one? It’s up there.

The Hairy Bikers’ version pulls no punches. It’s bold. It’s loud. And if you marinate it overnight, it rewards you with the kind of depth that has neighbours sniffing over the fence asking, “What’s cooking, mate?” It’s not fancy. But it is proper.

Why You’ll Love It

• The marinade? Wildly aromatic. And spicy enough to wake up your taste buds.
• Makes loads — perfect for feeding a crowd or stashing extras.
• You can grill it, bake it, or pop it under the broiler if British weather ruins your BBQ plans.
• Scotch bonnets bring heat, but you control how wild it gets.
• Keeps like a dream — cold leftovers in a sandwich are unreal.
• Feels like a holiday in your mouth. No passport required.

Ingredients

• 1 medium onion, roughly chopped
• 3 scallions, chopped
• 2 Scotch bonnet chiles, chopped (gloves on!)
• 2 garlic cloves, peeled and chopped
• 1 tbsp five-spice powder
• 1 tbsp allspice berries, crushed
• 1 tbsp coarsely ground black pepper
• 1 tsp dried thyme
• 1 tsp freshly grated nutmeg
• 1 tsp kosher salt
• ½ cup soy sauce
• 1 tbsp vegetable oil
• 2 whole chickens (about 3.5–4 lb each), quartered

How to Make It

Blitz up the flavour base:

Throw the onion, scallions, garlic, chillies, and all your spices into a food processor. Whizz it into a chunky, spicy paste. It should smell loud — that’s a good sign.

Add the liquids:

While the blade’s still spinning, slowly pour in your soy sauce and oil. You’ll end up with a thick, punchy marinade.

Marinate that chicken:

Put the chicken in a shallow dish or big zip bag. Pour over the marinade and rub it into every corner. Cover and leave it in the fridge overnight — trust me, it’s worth the wait.

Fire up the grill:

When you’re ready to cook, take the chicken out and let it come to room temp. Light up your grill or preheat the oven to 200°C. Medium-hot is what you want — not a raging inferno.

Get grilling:

Cook the chicken for about 35–40 minutes, turning every now and then. You want it charred in places, juicy inside. If using an oven, bake covered for 30 mins, then finish under the grill to crisp the skin.

Serve it hot and messy:

Pile it up on a platter. No need for garnish — just good friends and maybe a few lime wedges on the side.

Common Mistakes and How to Dodge Them

Do I have to marinate overnight?
You’ll get decent flavour after 2 hours, but overnight lets the magic really happen.

Why’s my chicken burnt but raw inside?
Your heat’s too high. Go medium and keep flipping.

Can I use chicken breasts?
Sure, but thighs and legs stay juicier. Bone-in is best for flavour.

It’s way too hot!
Use just one chilli, or remove the seeds for less fire.

Storage and Reheating

• Fridge: Keep leftovers in a sealed container for up to 4 days.
• Freezer: Wrap tightly in foil, then a bag — good for 3 months.
• To reheat: Oven at 180°C for 15–20 minutes or microwave covered with a damp towel to stop it drying out.

Frequently Asked Questions

Can I use jerk marinade on other meats?
Absolutely — pork shoulder, prawns, even tofu. Just adjust cooking time.

What if I don’t have allspice berries?
Use ground allspice in a pinch, about ¾ tsp.

How spicy should jerk chicken be?
Authentic jerk is hot. But your kitchen, your rules — adjust as you like.

Nutrition Facts (Per Serving)

• Calories: 520
• Fat: 24g
• Saturated Fat: 6g
• Cholesterol: 330mg
• Carbs: 6g
• Sugar: 2g
• Protein: 66g
• Sodium: 2610mg

More Hairy Bikers Recipe:

• Hairy Bikers Turkey Burgers
• Hairy Bikers Steak And Chips
• Hairy Bikers Chicken Cider Casserole