BJerk! Chicken from Dave Tidmarsh at ProjectSpice

by Hot Juan on April 26, 2011 · 0 comments

in Recipes

Well BBQ season is upon us & if the weather holds we could be all spending a lot more in our gardens this year, fingers crossed! What better way to celebrate the forthcoming Bank Holidays with a spicy & easy recipe that anyone could do.

My BJerk! Chicken is based on an authentic Jerk recipe but with added fire…The Bhut Jolokia, hence ‘BJerk! Chicken. This recipe is Med/Hot.

BJerk! Chicken

BJerk! Chicken

BJerk! Chicken


  • 1.5kg Chicken Portions (thighs,legs & wings)
  • Bunch Spring onions (trimmed)
  • 1 Onion (peeled & chopped)
  • 3 Garlic Cloves
  • 1 Piece of Fresh Ginger
  • 3 Whole Bhut Jolokia chillies (dried ones are fine)
  • 2 tbsp Soft Brown Sugar
  • 1 tsp Salt
  • 1 tbsp Thyme leaves fresh
  • 2 tsp Allspice
  • 1 tsp Ground Black Pepper
  • 1 tsp Paprika
  • 2 tbsp Soy Sauce
  • 1 tbsp Cider Vinegar
  • 1 tbsp Olive Oil
  • 1 Juice of one Lime
  • 1 Shot Dark Rum

Cooking Directions

  1. Combine all the ingredients (excluding the chicken) into a food processor & whizz to form a liquid marinade.
  2. Pour over your chicken & refrigerate for at least 6 hours but best to prepare the night before & marinade over night.
  3. Cook on a barbecue for 30 mins turning frequently until cooked. Enjoy!

This marinade will work great with any meat or fish & don’t worry if you don’t have all the ingredients. Fresh thyme can be replaced with dried (just use less with dried herbs), If you cannot get hold of Bhut Jolokia’s use other chillies or some hot sauce & if you like it hotter, add more if required.

Editors Note: Dave Tidmarsh has over 20 years cooking experience and is now developing a range of sauces, you can find out more about him and his sauces at

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