Chef Steven Leake shares his Jamaican Jerk Chicken recipe

Jamaican jerk chicken

Total cooking time: 1 hour. Yield: 10


8 green onions, chopped

4 large garlic cloves, minced

3 Scotch Bonnet peppers, chopped

1 small onion, chopped

1/4 cup dark brown sugar

2 tablespoons chopped thyme

2 tablespoons ground allspice

Salt to taste

2 tablespoons chopped fresh ginger

1 teaspoon of cinnamon

1/2 cup white vinegar

1/4 cup soy sauce

1/4 cup fresh lime juice

1/4 cup fresh orange juice

1/4 cup vegetable oil

Three 3 ½ pound chickens, each cut into 8 pieces

1 teaspoon freshly ground black pepper


Step 1

In a food processor, combine all the ingredients except the chicken and grind to a paste. Place the chicken pieces in a very large bowl and pour the marinade over them. Stir to coat the chicken well. Cover and refrigerate overnight.

2nd step

Light a grill. Remove the chicken pieces from the marinade, leaving on a layer of spice paste. Grill chicken over moderately high heat, turning often, until skin is charred and chicken is cooked through, about 30 minutes. Transfer to a platter and serve.

NOTE: Jerk Marinade can be refrigerated overnight.

Simple rice and pea recipe

For: 4-5


1 can of medium sized kidney beans

1 can of coconut milk

2 cups of rice

1 small onion, chopped

1 clove garlic, minced

1/4 teaspoon dried thyme

1 tablespoon oil

1 scotch bonnet pepper (whole, do not chop)

The water


Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid. Put the liquids in a saucepan with the beans, onions, garlic, thyme and oil, bring to a boil. Add the rice and stir for a minute. Reduce heat to medium-low. Place Scotch Bonnet pepper over liquid and cover tightly for 30 minutes or until rice is cooked. Remove the scotch bonnet pepper before serving.

Michael M. Tomlin