• Course

    Main course

  • Category


  • Cooking technique


  • Level


  • Prep time

    15 minutes

  • Cook time

    70 minutes

  • Total

    85 minutes

  • Amount

    4-6 persons

Jerk chicken prepared on Big Green Egg kamado

Have you ever made jerk chicken? To make this delicious Caribbean chicken, you marinate the chicken in a flavourful jerk marinade. For this recipe by soul diva and foodie Shirma Rouse, marinate the chicken for 24 hours. Then cook the chicken not in the oven, but in the skillet in your Big Green Egg.



  • 1½ kg bone-in chicken thighs
  • 40 ml vinegar
  • 3 limes
  • 1 red Spanish chilli pepper
  • 5 sprigs of parsley


  • 1 red onion
  • 5 cloves of garlic
  • 2 red Spanish chilli peppers
  • 1-2 cm ginger root (1 tbsp grated)
  • 60 ml soy sauce
  • 1½ tbsp cane sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ tsp salt


  1. Place the chicken thighs in a container or large bowl. Add enough cold water to submerge the chicken and pour in the vinegar. Wash the chicken thighs, tip out the water and drain well.
  2. For the marinade, peel and chop the onion and garlic. Halve the chilli pepper, remove the stalks and seeds and finely chop the flesh. Peel and grate the ginger root. Mix all the ingredients for the marinade; this can be done in a food processor or blender, if preferred.
  3. Put the chicken in a large ziplock bag and add the marinade. Close the bag, distribute the marinade and leave to marinate in the fridge for 24 hours.


  1. Light the charcoal in the Big Green Egg and heat, with the convEGGtor and the Stainless Steel Grid, to a temperature of 190°C. Remove the chicken thighs from the fridge and put them in a bowl.
  2. Place the Cast Iron Skillet on the grill and place the chicken thighs in it. Pour any marinade from the bowl over the chicken. Close the lid of the EGG and fry the chicken thighs for 45 to 50 minutes until cooked and golden brown. Turn them over occasionally while frying and close the lid of the EGG after each action. Meanwhile, halve the limes and place the lime halves in the pan with the chicken. Cut off the stem and remove the seeds from the chilli pepper and cut it into thin rings. Pick the leaves from the sprigs of parsley and chop finely.
  3. Remove the skillet from the EGG and place on a heat-resistant mat on the table or transfer the chicken thighs to a bowl. Garnish with the chilli pepper and parsley and serve with cornbread, if desired.

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