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Mexican jerk chicken recipe

03 March 2014

This recipe is prepared well in advance to allow time for the chicken to marinate, making it an excellent choice for dinner parties where you don't want to be stuck in the kitchen all evening.

Mexican jerk chicken
Mexican jerk chicken

Marinate for

6 hours

Cooking time

30 minutes




  • 8 chicken pieces
  • ¼ cup olive oil, for basting


  • 1 teaspoon allspice
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon dried thyme
  • 1 teaspoon cinnamon
  • 1 teaspoon salt flakes
  • 1 teaspoon cracked black pepper
  • Pinch of nutmeg
  • 3 cloves garlic, diced
  • ¼ white onion, diced
  • 3 spring onions/scallions, chopped
  • 1 tablespoon white wine
  • 1 tablespoon lime juice
  • 1 red chilli, diced
  • 15 g/ ½ oz palm sugar
  • 1 tablespoon olive oil


Combine all the ingredients for the marinade and mix well.

Score the chicken pieces and rub in the marinade, place in a non-metallic dish and let sit in the refrigerator for 6 hours.

Take the chicken out of the refrigerator and allow to come to room temperature. Heat a griddle pan or barbecue to a medium heat, brush the chicken with oil and shake off any excess marinade. Fry the chicken pieces, turning regularly for 30 minutes or until the juices run clear when pierced with a knife.

Serve this with Mexican Red Rice (recipe in Mexican Craving) or plain rice.

Recipe taken from Mexican Craving by Ben Milbourne, available from New Holland Publishers, RRP: £19.99.

Make a meal of it

For a Mexican-themed dinner party why not try roast tomato tortilla soup as a starter with buñuelos as a dessert?


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.