Preparation info

  • Serves


    • Difficulty


Appears in

Wood-fired Oven Cookbook

Wood-fired Oven Cookbook

By Holly Jones and David Jones

Published 2016

  • About

This is a classic barbecue rub found on street food throughout the West Indies. Baking the chicken in the wood-fired oven instead of on the barbecue gives more of a surrounding heat, which cooks the meat right through. Jerk chicken is great finger food, eaten piping hot from the bone, or shredded and stuffed in a pitta with salad.


  • 12 free-range chicken thighs, skinned
  • coriander (cilantro), chopped, and lime wedges, to serve


  1. Put all the rub ingredients in a bowl, and mix together with a balloon whisk.

  2. Put the chicken thighs into an ovenproof dish. Rub the paste into the chicken joints very well. Cover the dish with clear film (plastic wrap) and put in the refrig