Caribbean Voodoo Jerk Chicken

Chicken pieces ie wingettes, drumsticks, thighs, breasts
Medium onion, quartered
Birds eye chillies (or a scotch bonnet chilli or 2 to blow your head off)
Spring onions, green parts included, chopped
Cloves garlic
1/4 cup
Soy sauce
1 tbs
Vegetable oil


20 minutes + 2 hours/overnight marinating

Process or blend the onion, spring onions, chillies and garlic until smooth.

Add the Caribbean Voodoo Jerk mix, soy sauce and vegetable oil and whiz again until all ingredients are incorporated.

In a large bowl or ziplock bag, combine the chicken pieces and Jerk marinade and turn to coat well. Cover, zip up and refrigerate overnight or for a minimum of 2 hours. Bring the marinated Jerk chicken back to room temperature before cooking.


45 Minutes

Either BBQ the chicken on medium heat until browned and cooked through
or bake in the oven at 190°C for 45 minutes until cooked.

REST MON, IT TEK (relax, it’s fabulous)

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Our philosophy revolves around the celebration and sharing of knowledge about spices.

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