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Caribbean Jerk Chicken (Marinated 24 h, Grilled Over Charcoal)
A spicy, smoky Caribbean‑style jerk chicken that was made famous by Ainsley Harriott. The chicken is marinated overnight in a blend of scotch bonnet peppers, turmeric, garlic, ginger and lime, then grilled over medium heat until juicy and charred. Serve with a dash of hot pepper sauce for extra heat.
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Cost Breakdown
Critical Success Points
- • Marinating the chicken for a full 24 hours (step 2).
- • Grilling over medium heat without burning the skin (steps 4‑5).
- • Basting with reserved raw marinade just before the end to add flavor without over‑cooking the sauce.
Safety Warnings
- • Scotch bonnet peppers are extremely hot; wear gloves and avoid touching eyes.
- • Handle hot charcoal with heat‑resistant gloves and use long‑handled tools.
- • Ensure chicken reaches an internal temperature of 165°F (74°C) to prevent foodborne illness.
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