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Le Chaudron recipe
Jerk chicken jamaïcain
Jamaican jerk chicken
⏱ 50 minServes 4Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
8chicken thighs
4scallions, sliced
2Scotch bonnet chilies, seeded
2 tbspsoy sauce
1 tablespoonfour-spice blend (quatre-épices)
1piece of ginger (3 cm / 1 in), grated
1 teaspoonground cinnamon
- 8 chicken thighs
- 4 scallions, sliced
- 2 Scotch bonnet chilies, seeded
- 2 tbsp soy sauce
- 1 tablespoon four-spice blend (quatre-épices)
- 1 piece of ginger (3 cm / 1 in), grated
- 1 teaspoon ground cinnamon
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Blend the scallions, chilies, ginger and spices with the soy sauce into a thick jerk marinade.
- Massage into the chicken and refrigerate for at least 30 minutes.
- Heat the grill until very hot.
- Sear 4 minutes per side, then lower the heat.
- Cook 10 minutes more, turning, until cooked through.
- Rest 5 minutes and serve hot with rice and peas.
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