Jerk Chicken & Potato Wedge

Method

Step 1 – Marinate the Chicken

Pat the chicken dry with paper towels.

Rub the chicken all over with lime juice.

Coat generously with Philmore Harrison Jerk Marinade, making sure to get under the skin and into any cuts.

Cover and refrigerate for at least 2 hours (overnight for best flavor).

Step 2 – Prepare the Potato Wedges

Preheat oven to 200°C / 400°F.

Toss potato wedges in olive oil, paprika, garlic powder, salt, and pepper.

Spread on a baking tray in a single layer.

Step 3 – Cook the Chicken

Option 1: Oven-Baked – Place chicken on a baking tray lined with foil. Roast at 200°C / 400°F for 40–50 minutes, turning once, until the skin is charred and chicken is cooked through (internal temp 75°C / 165°F).

Option 2: Grill/BBQ – Cook over medium-high heat, turning occasionally, until charred and juicy inside.

Step 4 – Bake the Wedges

Place the potato tray in the oven alongside the chicken.

Bake for 35–40 minutes, flipping halfway, until golden brown and crisp.

Step 5 – Serve

Plate the jerk chicken with a side of potato wedges.

Garnish with chopped parsley or a wedge of lime.

Serve hot with coleslaw, salad, or fried plantain for a complete meal.

🔥 Chef’s Tip (Philmore Style): Brush an extra spoonful of Philmore Harrison Jerk Marinade on the chicken during the last 10 minutes of cooking for a bold, smoky finish.

Ingredients

For the Jerk Chicken

4 chicken leg quarters (or thighs and drumsticks)

4–5 tbsp Philmore Harrison Jerk Marinade

1 tbsp olive oil (optional, for coating)

Juice of ½ lime

Salt to taste (if needed – check the marinade’s seasoning first)

For the Potato Wedges

4 medium potatoes, scrubbed and cut into wedges

2 tbsp olive oil

1 tsp paprika

1 tsp garlic powder

½ tsp black pepper

½ tsp salt (or to taste)

Fresh parsley, chopped (optional, for garnish)

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