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Photo of Jamaican jerk chicken by WW

Jamaican jerk chicken

Total Time
4 hr
15 min
45 min


Whole chicken

540 g, (Buy 1.2kg)


2 tbs

Brown sugar

2 tsp

Ground allspice

2 tsp

Dried thyme

1 tsp


2 clove(s), crushed

Brown onion

½ small, chopped

Fresh ginger

1 tsp, finely grated

Fresh green chilli

1 whole, chopped


4 cob(s), large, husks attached


1 medium, wedges


  1. Using kitchen scissors, cut along each side of the chicken backbone. Discard backbone. Place chicken, skin-side up, in a large dish. Using the heel of your hand, press firmly on the breast bone to flatten the chicken. Trim excess fat around neck and legs.
  2. Process rum, sugar, allspice, thyme, garlic, onion, ginger and chilli in a food processor until mixture forms a paste. Pour paste over chicken and rub over skin to coat well. Cover and place in fridge for 3 hours.
  3. Preheat a barbecue or chargrill over medium heat. Cook chicken, skin-side down, for 15 minutes. Turn and cook, covered, for 30–35 minutes or until cooked through (see TIPS). Transfer to a plate. Cover chicken with foil and set aside to rest for 10 minutes before serving.
  4. Meanwhile, carefully pull back corn husks, leaving them attached to the stem. Remove and discard fine silks. Pull husks back over cobs. Microwave on High (100%) for 3 minutes or until heated through. Transfer to barbecue and cook for 5–7 minutes or until husks are charred and corn is tender. Serve chicken with corn and lime wedges.


SERVING SUGGESTION: Mixed salad leaves and tomato, plus avocado drizzled with lemon juice. TIP: You can also preheat an oven to 200°C or 180°C fan-forced and bake chicken in a baking dish for 50 minutes or until cooked through. You can either cook chicken with the barbecue hood closed or cover with a wok lid, large metal bowl or large foil tray.