Every year since 1966, the quirky streets of London’s Notting Hill have come alive with an explosion of Caribbean culture, food and music, and this bank holiday weekend is no exception. If you haven’t been before, put it on your bucket list because Notting Hill Carnival is a must for those keen to experience the exotic allure of the West Indies. This colourful celebration of the tastes, smells and energy of the Caribbean in the heart of London is not only a flamboyant spectacle of dance and music, but also a food-lovers’ paradise. With over 300 stalls offering a plethora of authentic Caribbean food and drink, this street party showcases the very best of London’s culinary diversity. However, if you can’t be there in person to indulge in this rum-fuelled, scantily-clad revelry, fear not: you can instead bring a little bit of the Caribbean to your own home with this lip-smackingly delicious Jerk chicken recipe. Be warned, it is dangerously good; sticky, sweet, spicy and finger-lickingly irresistible, you’ll wish every day could be a carnival of Caribbean cuisine.


  • 5-6 chicken thighs
  • 3 tbs honey
  • 3 tbs dark brown soft sugar
  • 2cm cube ginger
  • 8 cloves of garlic
  • 1/2 ground nutmeg
  • 1/3 ground cinnamon
  • 1 tsp peri peri
  • juice & pulp of 2 limes
  • Half a red chilli (more if you like it hot!)
  • Shot of rum
  • 3 tbs jerk seasoning (see here to make your own)
  • Coriander
  • 1 sweet Red Pepper
  • Spring onions


Preheat oven to 200 degrees (adjust accordingly to oven). Using a big bowl, mix together your honey, sugar, nutmeg, cinnamon, chilli, peri peri, limes, jerk seasoning and rum. Finely chop up the ginger and garlic then add to the marinade. Mix well. Pierce the skin of the chicken thighs and then place into the bowl, massaging the marinade into the thighs. Place your chicken into a roasting tray, pour over the remaining marinade. Sprinkle your finely chopped spring onions over the chicken (leave some for garnish). Pop in the oven at 200 degrees for half an hour, then reduce heat to 180 degree for a further 15-20 minutes until the skin is deliciously crispy and the sauce is bubbling. Garnish with finely chopped spring onions, sweet red pepper and coriander. Prepare to get your fingers sticky and get stuck in!

Originally published August 2013 on . Click here to read article.