Jook Up Chicken


This recipe is called Jook up chicken because the seasoning is poked and prodded under the skin of the bird. Growing up, my mum would get me to prep the chicken and tell me to Jook the seasoning inside. So it became an affectionate term and every time we cooked this, she would tell me we will be cooking Jook up chicken tonight. It’s a simple dish but when done well, very tasty. Hope you enjoy!


6 chicken pieces

4lbs lime and salted 3 Med. Onions (Sliced)

5 Gloves Garlic (Sliced) 

Thyme Chives 5 tablespoons of Bajan seasoning ( You can get this in some Tesco, if not you can substitute with jerk) 3 tablespoons of butter 3.5 Cups of Chicken Stock .25-.5 cup Bajan Rum - We are usually more liberal with this :)

 1 tablespoon of lemon Seasoning Salt & Pepper to Taste


Preheat the oven to 450 F.

Poke a whole between the chicken and the bone and smear the Bajan seasoning around the inside and under the skin of the chicken.

Place chicken stock in the baking pan and then using a brush paint the chicken pieces with butter and place then rest the chicken pieces in a baking pan on top of onions.

Place sliced garlic and herbs around and on the pieces ad then sprinkle with salt, pepper and half the lemon seasoning.

After 45 mins turn the pieces and sprinkle with the remaining lemon seasoning, a sprinkle of salt and pepper and a dash ( or lashings) of rum.

Return to the oven and reduce temperature to 375F 

Cook for approximately 1 more hour, until the internal temperature has reached about 165 F.

#barbados #recipe #chicken #caribbeanfood

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