3000 readers a day
Mangiamaccheroni FXcuisine.com  

Jerk Tandoori Chicken

 Home >> Recipes
Keywords ¦
Translations:  Español  
Feedback10 comments - leave yours!
ZOOMLarger imagesPrint
The super-strong jamaican jerk marinade is ideal for tandoori cooking.

Cooking meat in the tandoor requires a strong marinade that precooks the meat through it acid contents or ferments. Jerk marinade, the most famous dish of Jamaica, is also the strongest marinade I've ever come across. This makes for a perfect match.

First prepare the spices. Jerk uses a large amount of allspice as well as pepper and cinammon. You can also put a laurel leaf or a clove.

jerk chicken allspice

Grind the spices to a fine powder (picture), then add roughly chopped fresh garlic, ginger and scotch bonet peppers. Here I used only one pepper since they are so hot, but in Jamaica they use much more.

jerk spice

Grind to a paste, then add roughly chopped scallions, including the green part.

jerk scallions

Make a paste, then add fresh thyme.

jerk mortar pestle

Add enough lemon juice to make a paste. In Jamaica they use vinegar but I think it gives a rotten taste to the meat. You decide.

jerk lemon

The finished jerk marinade. If you use a blender you will get a smoother result but the color remains rather unappetising I'm afraid.

jerk chicken marinade

Skin your chickens. Here I used cockerel, very young chickens. Make deep cuts about an inch apart on breasts and legs to let the marinade penetrate.

jerk chicken

Combine chickens and marinade in a freezer bag and let in the fridge for 3-6 hours.

Skewer the chickens on the seekhs and stick a potato below to prevent them from slipping.

jerk chicken seekh

Grill in the tandoor for about 25 minutes with a few plantain, onions and peppers.

jerk tandoori

I had to fish out my peppers from the tray below the tandoor because I was careless enough to omit the potato on that seekh.

The result is amazing, delicious, and almost fat free since most of the fat has been removed from the chickens and the marinade does not contain any. But you don't need to be watching your waistline to enjoy this dish, I don't and I did.


Did you like this article? Leave me a comment or see my most popular articles.

Copyright FXcuisine 2024 - all rights reserved.
If you do this recipe at home please let me know how it worked for you by submitting a comment or send me a picture if you can. Thanks!


  • #1
  • Comment by Ranjeet C Kakoti
The description was terrific. I'm gonna try it
  • #2
  • Comment by Niall
I like my jerk spicy so I thought this recipe was an ideal one to try out the super-hot dorset naga chilli and it did not disappoint at all, the resulting meal was (very) spicy and yet retained many subtleties
  • #3
  • Comment by Mangtom
Looks excellent - but I can't find a clear list of ingredients.
hello, I would probably sound heretic to my punjabi friends, but I had pirri-pirri chicken in "ALTE" in Portugal, and I liked it better than tandoori chicken!! Any comments?
  • #5
  • Comment by lee apgar
Hi FX--  Greetings from Boston USA.  Love your site!  What proportions of spices do you use for the jerk chicken recipe?  

Best Regards

  • #6
  • Comment by julio lara
excelente receta me gusto mucho la explicacion y las fotos tengo 2 preguntas 1. con que se puede acompañar de guarnicion este platillo y 2 abra alguna diferencia si en ves de cocerlo en el horno, lo parrille?? espero tu respuesta gracias.
  • #7
  • Comment by Lynne
Francois, what happened to your blog?? Yours was my absolute favorite, and I miss your posts!!

Going to take some time to go over your old posts - I'm thankful you've left these up for us. But please get back to posting - I miss reading this on a regular basis!! :-(
  • FX's answer→ Thanks Lynne well now I am back! Sorry if you missed my articles!

  • #9
  • Comment by Ras Lagunas
La mejor forma de dar un toque delicioso al pollo, aquí en México el método que se utiliza es el rostizado, con este Jerk sin dudas el resultado ha sido impresionante, pollo jugoso al morderlo con ese toque característico del picante trópico, belleza, sin dudas...
  • #10
  • Comment by Ras Lagunas
A Julio Lara, creo que una guarnición excelente para este tipo de pollo es el típico arroz blanco cocido con vegetales,para tú segunda pregunta, es muy poca la diferencia en sabor, no importa haces a la parrilla este pollo, en mi opinión, el sabor es mejor cuando es cocinado a la parrilla que horneado, Saludos al equipo de FXcuisine!!!   

 Tell me what you think!

Write a comment below to let me know what you think about my article or ask any question you may have.


 E-Mail (required, will not be displayed)


Please follow me on Instagram for lots of new content every week!

Subscribe and you'll never miss an article:
or RSS.

Sponsored links: DHTML Menu By Milonic JavaScript