Miss Ollie's Jerk Chicken

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This authentic Miss Ollie's jerk chicken is a masterclass in Caribbean flavour, combining the heat of Scotch bonnet chillies with aromatic allspice and warming nutmeg. The marinade relies on a punchy mix of malt vinegar and soy sauce, ensuring the chicken is deeply seasoned and tender. As a diabetes-friendly main course, it delivers immense satisfaction through its complex spice profile and smoky finish without the need for added sugars or heavy glazes.

Perfect for a weekend barbecue or a mid-week family dinner, this dish works beautifully with a side of steamed greens or a fresh salad. By using skin-on, bone-in chicken thighs and drumsticks, the meat remains succulent during the grilling process. This homemade version is far superior to shop-bought alternatives, offering a lean, protein-rich meal that is as nutritious as it is comforting.

Ingredients for Miss Ollie's Jerk Chicken

1 bunch chives, cut into 1-inch pieces
4–8 Scotch bonnet chillies or habanero chillies
5 garlic cloves, crushed
180ml malt vinegar
180 ml de salsa de soja
2 tablespoons Jamaican rum
2 tablespoons Diamond Crystal or 1 tablespoon Morton kosher salt
2 1/2 cucharaditas de pimienta de Jamaica molida
1 1/2 teaspoons ground nutmeg
3/4 teaspoons ground cloves
8 pieces skin-on, bone-in chicken legs (about 2.7kg total), drumsticks and thighs separated, patted dry
Aceite vegetal (para parrilla)

How to make Miss Ollie's Jerk Chicken

Blend chives, chillies, garlic, vinegar, soy sauce, rum, salt, allspice, nutmeg, and cloves in a blender until smooth. Place chicken in a large bowl and pour jerk marinade over. Turn thighs and drumsticks several times to coat. Cover and chill, turning chicken pieces once, at least 2 hours and up to 1 day.

Remove chicken from marinade, wiping off any excess, and let come to room temperature, about 30 minutes. Discard marinade.

Prepare grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals on one half of grill and scatter remaining coals over other side; for a gas grill, set one burner to high heat and the remaining burners to medium-low heat). Lightly brush grate with oil. Arrange chicken drumsticks and thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 5–10 minutes. Move chicken to cooler part of grill and continue to grill, turning several times, until an instant-read thermometer inserted into the thickest part registers 74°C, 20–25 minutes longer.

Transfer chicken to a platter and let rest 10 minutes before serving.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.