Grilled jerk chicken
Jerk seasoning is a spicy blend of garlic, onion, chillies, thyme, allspice, nutmeg, and cinnamon, though recipes vary — originated in Jamaica and is traditionally used on pork and chicken. Because the jerk marinade can burn easily, the chicken requires slow cooking on the grill, which also helps keep the meat moist.
Cook:1 hr,45 minutes (including marinating)
Skill level Moderately easy
Servings Serves 4
For jerk marinade:
3 spring onions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
75ml fresh lime juice (juice from 5-6 limes)
2 tablespoons soy sauce
3 tablespoons olive oil
1 teaspoon salt
1 tablespoon dark brown sugar
2 tablespoons Jerk Spice
(Add scotch bonnet or habanero chilli, stemmed and de-seeded if you want a hotter version.)
2 chicken breast halves with skin and bones halved crosswise
4 chicken thighs and 4 drumsticks
Blend all marinade ingredients including the Jerk Spice blend in a blender until smooth.
Marinate and grill chicken:
1. Divide chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in the fridge and marinate, chilled, turning once or twice. Leave for 3-4 hours or ideally overnight.
2. Let chicken stand at room temperature 1 hour before cooking.
3. Preheat the grill heat to moderate. Cook chicken until well browned on all sides.
4. Adjust heat to low and cook chicken, until cooked through.
Serve chicken with salsa.
· If you can't grill, you can roast chicken on a large shallow baking try in the middle of a oven 180°C for 40 to 45 minutes total turning the chicken regularly.