Jerk Chicken with Jamaican Slaw

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When the warmer weather hits there’s nothing better than cooking outdoors on the barbie. This excellent recipe for Jerk Chicken combines our love for the traditional Aussie BBQ with a delicious flavour-packed Jamaican Jerk Seasoning taking your grilling to the next level and so easy to do!

Jerk Seasoning highlights the amazing Caribbean flavour of the Allspice Berry also known as Jamaican pepper or pimento. The Allspice Berry imparts a flavour similar to the combination of cloves, nutmeg and cinnamon making it incredibly fragrant and aromatic in cooking. In our Jamaican Jerk Seasoning we have taken the traditional recipe but replaced the ultra-hot scotch bonnet chillies with a milder Cayenne Pepper as to highlight the Allspice flavour not distract from it.

In this recipe, Lynton and Liz use chicken marylands on the bone for a super succulent result. The marylands are charred on the grill creating a caramelised skin and amazing depth of flavour. Paired with a fresh zesty slaw with fruity flavours of the Caribbean and a little extra Allspice,  this dish is a must-try for your next outdoor barbie.

Use our easy-to-follow recipes and watch along with Liz and Lynton to whip this dish up yourself at home.

Spices used in this recipe


  1. Preheat your bbq or griddle pan over medium high heat and allow to come to temperature for 3-4 minutes before proceeding.

  2. In a large bowl add the chicken marylands, jerk spice and a good drizzle of olive oil. Toss everything together until the chicken is completely covered in the spice mix. For best results allow to marinate for 30 minutes to overnight.

  3. Place the chicken skin side down onto the grill and cook for 5-6 minutes a side or until the chicken is completely cooked through.

  4. Meanwhile remove the skin from the mango and cut the flesh into 1cm chunks before placing into a large serving bowl. Add the remaining ingredients and toss to combine. Check the seasoning before serving with the chicken.

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