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Levi Roots-stylee jerk chicken & jalapeno breads

Levi Roots-stylee jerk chicken & jalapeno breads

Levi Roots-stylee jerk chicken & jalapeno breads

Spicy chargrilled chicken legs, the Jamaican way

Spicy chargrilled chicken legs, the Jamaican way

Serves 4

Cooks In1 hour plus marinating time

DifficultySuper easy

Nutrition per serving
  • Calories 726 36%

  • Fat 25.3g 36%

  • Saturates 7.5g 38%

  • Sugars 13.0g 14%

  • Protein 67.2g 134%

  • Carbs 56.6g 22%

Of an adult's reference intake


  • 1 tablespoon allspice berries
  • 1 tablespoon black peppercorns
  • 1 tablespoon dried chilli flakes
  • ½ tablespoon muscovado sugar
  • 2 tablespoons runny honey
  • a few sprigs fresh flat-leaf parsley
  • a few sprigs fresh coriander
  • 2 scotch bonnet chillies
  • 1 clove garlic
  • 3 cm piece fresh ginger , peeled
  • 2 spring onions , trimmed and finely sliced
  • olive oil
  • 4 higher-welfare chicken thighs , skin on
  • 4 higher-welfare chicken drumsticks , skin on
  • beer , for drizzling, optional
  • olive oil
  • 1 lime
  • For the flatbreads
  • 250 g self-raising flour , plus extra for dusting
  • 250 g yoghurt
  • ½ teaspoon baking powder
  • 1 jalapeno chilli , finely sliced

Recipe From

Jamie's Summer Food Rave Up


  1. Pound the allspice berries, peppercorns and chilli flakes in a pestle and mortar until fine, then mix in the sugar and honey. Finely chop the herbs, chillies, garlic and ginger, add to the spice mixture and bash it all up some more. Add the green parts of the spring onions and a good drizzle of oil and mix well. Pour the marinade over the chicken and massage it in – wear rubber gloves if you want as those chillies are hot! Leave to marinate in the fridge for at least 1 to 2 hours, but preferably overnight.
  2. Place the chicken, skin-side down, on the barbecue over a medium heat and cook for 40 to 50 minutes, turning often, or until the chicken is golden and cooked through. It’s nice to add a handful of allspice berries to the coals for some extra flavour in the smoke or to drizzle over a little beer near the end of cooking for extra stickiness. You could also cook them in the oven at 200°C/400°F/gas 6 for 25 to 30 minutes, turning occasionally, then finish them off on the barbecue for 5 minutes to get all lovely and charred.
  3. Meanwhile, make the flatbreads. In a bowl, mix together the flour, yoghurt, baking powder and a good pinch of salt. When it starts coming together, flour your hands and knead the dough on a lightly floured surface. Divide the dough into 4 pieces and roll out into circles about 2mm thick. Scatter over the jalapeno and a pinch of salt and press in. Quickly scrub off any burnt jerk rub from half your barbecue bars, then use kitchen paper to rub the bars with olive oil. Add the flatbreads and cook for 2 to 3 minutes, turning once, until golden on both sides. When the chicken is ready, squeeze over a little lime juice, then take off the grill ready to tuck in.

Watch the video: Jamie Cooks Summer Part 24 (October 2021).