Jerk chicken
From: Good Food Live
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- Prep time:
- 20 mins, plus overnight marinating
- Cook time:
- 40 mins
- Serves:
- 8
A richly piquant marinade adds a glorious depth of flavour to chicken in Emma Sharp's recipe for a Caribbean classic
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Ingredients
- 2 chicken
For the marinade:
- 1 tbsp allspice berries, freshly ground
- 3 Scotch bonnet peppers
- 2 bunches of Spring onions, chopped
- 2 Onions, chopped
- 2 clove Garlic, chopped
- 2.5 cm Ginger
- 1 bunch of Thyme, chopped
- 1 tbsp vegetable oil
- 1 tbsp water
- 1 tsp Sugar
- 1 tsp Salt
- freshly ground black pepper
- buttered hard-dough bread, to serve
Method
1. Using a food processor or a pestle and mortar, blend or crush the allspice berries, Scotch bonnet peppers, spring onions, onion, garlic, ginger, thyme, oil, water, sugar, salt and freshly ground pepper into a paste.2. Toss the chicken quarters thoroughly with the marinade. Cover and marinate overnight in the refrigerator.
3. Preheat the oven to 200°C/gas 6 or heat a barbecue to cooking point. If using the oven, preheat a griddle pan until hot. Brown the chicken quarters on the griddle pan, transfer to a roasting tin and roast for 30 minutes until cooked through. If using a barbecue, cook the chicken pieces on it for around 40 minutes, turning often and basting with the marinade.
4. Serve with buttered hard-dough bread.
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