Jerk Chicken

Jerk marinade

• scotch bonnet chillies2
• spring onions6
• garlic cloves4
• fresh ginger3 cm
• ground allspice2 tbsp
• fresh thyme2 tbsp
• dark brown sugar2 tbsp
• soy sauce3 tbsp
• limes1
• ground cinnamon1 tsp
• ground nutmeg1 tsp
• sunflower oil3 tbsp
• salt1 tsp

Chicken

• chicken thighs and drumsticks1.2 kg
• limes1

Jerk marinade

1. 01

   Wearing gloves, pull the stalks off the scotch bonnet chillies. Roughly chop the spring onions, peel the garlic and ginger, pick the thyme leaves from the stalks and squeeze the juice from one lime.

2. 02

   Blend the spring onions, garlic, ginger, ground allspice, thyme leaves, dark brown sugar, soy sauce, ground cinnamon, ground nutmeg, sunflower oil, lime juice, salt and scotch bonnet chillies to a thick paste. Keep your hands away from your face afterwards.

Chicken

3. 03

   Slash each piece of chicken to the bone two or three times so the marinade reaches inside.

4. 04

   Rub the paste all over and into the cuts. Cover and marinate in the fridge for at least 4 hours, preferably overnight.

5. 05

   Cook over indirect heat on a barbecue for 40 to 50 minutes, turning occasionally, or roast in an oven heated to 200°C for 40 minutes, then put under a hot grill for 3 to 5 minutes until charred in places. The chicken is done when the juices run clear at the bone and the thickest part reaches 75°C.

6. 06

   Rest for 5 minutes, cut the second lime into wedges and serve them alongside.