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Jerk chicken marylands

  • 1:00 Prep
  • 0:50 Cook
  • 4 Servings


  • 4 medium (300g each) chicken marylands
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 2 teaspoons dried oregano
  • 3 garlic cloves, crushed
  • 2 tablespoons cider vinegar
  • 1 teaspoon dried chilli flakes
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • Barbecued corn (see related recipe), to serve


  • 1
    Using a small knife, make 4 deep cuts into each piece of chicken. Place in a large, shallow glass or ceramic dish. Combine oil, thyme, oregano, garlic, vinegar, chilli, sugar and cinnamon in a bowl. Spoon over chicken. Rub to coat. Cover. Refrigerate for 3 hours, if time permits.
  • 2
    Heat a barbecue plate or chargrill over medium heat. Cook chicken for 3 to 4 minutes each side or until golden. Transfer to a disposable baking dish. Cook in a covered barbecue over indirect heat (see note) for 45 to 50 minutes or until juices run clear when thickest part is pierced with a skewer. Serve with Barbecued corn (see related recipe) and salad.

Source: taste.com.au


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