This delicious Jamaican Jerk Chicken with Flatbreads by Jamie Oliver is a simple, flavorful dish that’s perfect for a summer barbecue. Packed with bold spices and a hint of heat from scotch bonnet chillies, it’s easy to make and can be customized with the ingredients you have on hand. Enjoy crispy, juicy chicken paired with soft, warm flatbreads!
Ingredients Needed
For the Jerk Chicken:
- 1 tablespoon allspice berries
- 1 tablespoon black peppercorns
- 1 tablespoon dried chilli flakes
- ½ tablespoon muscovado sugar
- 2 tablespoons runny honey
- A few sprigs of fresh flat-leaf parsley
- A few sprigs of fresh coriander
- 2 scotch bonnet chillies
- 1 garlic clove
- 3cm piece fresh ginger, peeled (about 1 inch)
- 2 spring onions, trimmed and finely sliced
- Olive oil (for drizzling)
- 4 higher-welfare chicken thighs and 4 drumsticks, skin on
- Optional: beer for drizzling
- 1 lime
For the Flatbreads:
- 250g (2 cups) self-raising flour
- 250g (1 cup) yoghurt
- ½ teaspoon baking powder
- 1 jalapeño chilli, finely sliced
How To Make Jamaican Jerk Chicken
- Make the Marinade: Pound the allspice berries, black peppercorns, and dried chilli flakes in a pestle and mortar until finely ground. Mix in the muscovado sugar and honey until combined. Finely chop the flat-leaf parsley, coriander, scotch bonnet chillies, garlic, and ginger, then add them to the spice mixture and bash everything together. Add the green parts of the spring onions, drizzle in olive oil, and mix well. Pour this marinade over the chicken, rubbing it in (use gloves if you prefer). Marinate in the fridge for at least 1-2 hours, or preferably overnight.
- Cook the Chicken: Place the chicken skin-side down on a preheated barbecue over medium heat. Cook for 40-50 minutes, turning frequently, until the chicken is golden and fully cooked. For extra flavor, add a handful of allspice berries to the coals or drizzle beer over the chicken near the end of cooking for extra stickiness. Alternatively, you can cook the chicken in the oven at 200°C (400°F/Gas 6) for 25-30 minutes, turning occasionally, then finish off on the barbecue for 5 minutes to get a nice char.
- Make the Flatbreads: In a bowl, mix the self-raising flour, yoghurt, baking powder, and a good pinch of salt. When the mixture starts to come together, flour your hands and knead the dough on a lightly floured surface. Divide the dough into 4 pieces and roll each piece into a circle about 2mm thick. Sprinkle over the sliced jalapeño and a pinch of salt, then press the jalapeño into the dough. Preheat the barbecue bars by cleaning them of any burnt bits, then rub them with olive oil using a piece of kitchen paper. Place the flatbreads on the grill and cook for 2-3 minutes, turning once, until golden brown on both sides.
- Serve: Once the chicken is cooked, squeeze fresh lime juice over it. Serve the jerk chicken with the hot flatbreads and enjoy!
Recipe Tips
- Marinate Overnight: For the best flavor, let the chicken marinate overnight. This allows the spices to fully infuse the meat, making it extra tasty.
- Grill with the Skin Side Down First: Start grilling the chicken skin-side down to get it crispy and golden before flipping it to cook through.
- Check for Doneness: Ensure the chicken is cooked through by checking the internal temperature. It should reach 75°C (165°F) to be fully safe to eat.
- Make Flatbreads Thin: Roll the flatbreads thin (about 2mm thick) so they cook quickly and become crispy, making a great pairing with the juicy chicken.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover jerk chicken and flatbreads cool to room temperature. Store the chicken in an airtight container for up to 3 days in the fridge. Keep the flatbreads in a sealed bag or container for up to 2 days.
- Freeze: To freeze, wrap the chicken and flatbreads separately in foil or freezer bags. The chicken can be stored in the freezer for up to 3 months, while the flatbreads will keep for up to 1 month. Thaw in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Place the chicken on a baking tray and cover with foil to prevent it from drying out. Heat for about 15-20 minutes, until warmed through.
Nutrition Facts
Serving Size: 1 serving (approx. 312g)
- Calories: 460
- Total Fat: 17g
- Saturated Fat: 8g
- Cholesterol: 150mg
- Sodium: 590mg
- Potassium: 550mg
- Total Carbohydrate: 44g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 33g
Try More Jamie Oliver Recipes:
- Jamie Oliver Harissa Chicken
- Jamie Oliver Chicken Satay
- Jamie Oliver Chicken Fajitas
- Jamie Oliver Chicken Stroganoff
Jamie Oliver Jamaican Jerk Chicken
Description
This delicious Jamaican Jerk Chicken with Flatbreads by Jamie Oliver is a simple, flavorful dish that’s perfect for a summer barbecue. Packed with bold spices and a hint of heat from scotch bonnet chillies, it’s easy to make and can be customized with the ingredients you have on hand. Enjoy crispy, juicy chicken paired with soft, warm flatbreads!
Ingredients
For the Jerk Chicken:
For the Flatbreads:
Instructions
- Make the Marinade: Pound the allspice berries, black peppercorns, and dried chilli flakes in a pestle and mortar until finely ground. Mix in the muscovado sugar and honey until combined. Finely chop the flat-leaf parsley, coriander, scotch bonnet chillies, garlic, and ginger, then add them to the spice mixture and bash everything together. Add the green parts of the spring onions, drizzle in olive oil, and mix well. Pour this marinade over the chicken, rubbing it in (use gloves if you prefer). Marinate in the fridge for at least 1-2 hours, or preferably overnight.
- Cook the Chicken: Place the chicken skin-side down on a preheated barbecue over medium heat. Cook for 40-50 minutes, turning frequently, until the chicken is golden and fully cooked. For extra flavor, add a handful of allspice berries to the coals or drizzle beer over the chicken near the end of cooking for extra stickiness. Alternatively, you can cook the chicken in the oven at 200°C (400°F/Gas 6) for 25-30 minutes, turning occasionally, then finish off on the barbecue for 5 minutes to get a nice char.
- Make the Flatbreads: In a bowl, mix the self-raising flour, yoghurt, baking powder, and a good pinch of salt. When the mixture starts to come together, flour your hands and knead the dough on a lightly floured surface. Divide the dough into 4 pieces and roll each piece into a circle about 2mm thick. Sprinkle over the sliced jalapeño and a pinch of salt, then press the jalapeño into the dough. Preheat the barbecue bars by cleaning them of any burnt bits, then rub them with olive oil using a piece of kitchen paper. Place the flatbreads on the grill and cook for 2-3 minutes, turning once, until golden brown on both sides.
- Serve: Once the chicken is cooked, squeeze fresh lime juice over it. Serve the jerk chicken with the hot flatbreads and enjoy!
Notes
- Marinate Overnight: For the best flavor, let the chicken marinate overnight. This allows the spices to fully infuse the meat, making it extra tasty.
- Grill with the Skin Side Down First: Start grilling the chicken skin-side down to get it crispy and golden before flipping it to cook through.
- Check for Doneness: Ensure the chicken is cooked through by checking the internal temperature. It should reach 75°C (165°F) to be fully safe to eat.
- Make Flatbreads Thin: Roll the flatbreads thin (about 2mm thick) so they cook quickly and become crispy, making a great pairing with the juicy chicken.
Jamie Oliver Jamaican Jerk Chicken