Each mouthful of this succulent jerk chicken immediately transports me back to the Caribbean, from where it originates. Spicy, smoky and fresh this chicken really delivers a punch, but is perfect when served with homemade flatbreads, rice and peas or Caribbean style macaroni pie.
Cooking Time: 30 minutes (plus 12 hours marinating)
Serves: 4
Ingredients
1 medium onion, chopped
3 spring onions, roughly chopped
2-3 scotch bonnet chillies
2 cloves of garlic
1 tbsp five spice powder
1 tbsp allspice
1 tbsp ground black pepper
1 tsp dried thyme
1 tsp grated nutmeg
1 tsp salt
120 ml soy sauce
1 tbsp vegetable oil
6-8 chicken legs, thighs or breasts (bone in)
Method
1. Place the onion, garlic, scotch bonnets, garlic, five spice, allspice, pepper, thyme, nutmeg and salt in a food processor. Blitz the ingredients together until they form a coarse paste.
2. Gradually add the soy sauce and vegetable oil while the processor is still running to loosen the marinade. Once fully mixed and smooth, pour the marinade into a glass bowl.
3. Using a sharp knife, cut several scores into the chicken and place into the bowl of marinade. Toss and mix the chicken to ensure it is well coated before covering with clingfilm and refrigerating for at least 12 hours (preferably overnight).
4. When the chicken is well marinated, either roast in a hot over or BBQ over hot coals until charred, crispy and cooked through.
5. Serve the chicken with your choice of sides.
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