Jerk chicken
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- Easy
- Serves 4
Ingredients
- 2 tbsp ground pimento or allspice
- 1 tbsp ground cloves
- 1 tbsp ground ginger
- 1 tbsp coarse black pepper
- 2 tsp ground nutmeg
- 1 tbsp molasses
- 1½ tbsp soy sauce
- 1 lime, juiced
- 2-3 scotch bonnet peppers (with seeds)
- 3 spring onions
- 5 thyme sprigs
- 1 onion, diced
- 4 garlic cloves, peeled
- 2 tbsp olive oil
- 8-10 chicken drumsticks or thighs
Method
- STEP 1
Put all the ingredients in a food processor, excluding the chicken, and blend to a coarse paste, adding 3-4 tbsp water to loosen a little if needed. Transfer to a large bowl or dish and add the chicken, mixing well to ensure it's fully coated in the marinade. Cover and put in the fridge for at least 4 hrs (for the best flavour, marinate overnight).
- STEP 2
Remove the chicken from the fridge and leave it to come up to room temperature. Meanwhile, fire up the barbecue to a medium heat. Before putting the chicken on the barbecue, season with salt, then cook for 20-25 mins, turning every 3-4 mins. If the chicken starts to burn, move to a cooler area of the barbecue and cover so it continues to cook through.