Lime barbecued chicken

Lime barbecued chicken

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About this recipe: Because the flavour of chicken is quite mild, it benefits from a tasty marinade when barbecued or grilled, and this also helps to keep the outside from burning until the chicken is cooked through – especially when cooking over charcoal. This recipe is for a spicy Jamaican jerk lime-based marinade.


Serves: 4 

  • 8 chicken drumsticks, skinless
  • lime wedges to garnish
  • Jamaican jerk marinade
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 onion, very finely chopped
  • 2 garlic cloves, finely chopped
  • 1 red chilli, seeded and chopped
  • ¼ tsp salt
  • ½ tsp ground allspice
  • ¼ tsp ground cinnamon
  • finely grated rind and juice of 1 lime

Prep:1hr20min  ›  Cook:25min  ›  Ready in:1hr45min 

  1. To make the marinade, heat the oil in a small frying pan over a moderately low heat. Add the onion, garlic and chilli and cook, stirring frequently, for about 10 minutes or until the onion is softened and starting to brown. Sprinkle over the salt.
  2. Tip into a large shallow bowl. Add the spices and the lime rind and juice, and stir well to mix.
  3. Make a few shallow slashes in the meat of each drumstick, then add to the bowl. Turn the pieces to coat thoroughly with the marinade, rubbing it into the slashes in the meat. Cover and leave to marinate at room temperature for 1 hour or in the fridge for up to 24 hours.
  4. Preheat barbecue to medium, remove the chicken pieces from the marinating baste and barbecue them for 20–25 minutes, turning and brushing frequently with the marinade, until cooked all the way through.
  5. Alternatively, preheat the griller to moderately high. Arrange the chicken on the grill rack and grill for 20–25 minutes, turning and basting frequently.
  6. Serve the chicken hot, garnished with lime wedges.

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