Jamaica / Main
Jerk chicken
Chicken in a marinade of scotch bonnet and allspice, smoked over pimento wood.
Ingredients
- Chicken, jointed1.6 kg
- Scotch bonnet chillies3
- Allspice berries2 tbsp
- Spring onions6
- Thyme8 sprigs
- Ginger30 g
- Garlic6 cloves
- Soy sauce60 ml
- Limes2
- Brown sugar2 tbsp
- Nutmeg and cinnamon1 tsp
- Neutral oil60 ml
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Blend the chillies, allspice, spring onion, thyme, ginger, garlic, soy, lime juice, sugar, nutmeg and oil into a thick paste.
Cut deep slashes into the chicken down to the bone and rub the marinade in with gloved hands, filling the cuts.
Refrigerate for at least eight hours, better a full day.
Bank the coals to one side of the grill and throw soaked allspice berries and wood chips on them. Put the chicken on the far side, away from direct heat.
Cook covered at 150-160 °C for an hour and a half, turning every half hour and adding more chips.
For the last ten minutes move it over direct heat for colour. Serve with lime and festival bread.
