A Jamaican standard, fresh chicken marinated in traditional jerk sauce. Serve with a chilled drink to offset the spiciness of the marinade.
Ingredients
- 1 whole chicken, halved
- 1 lime, halved
- 4-5tbsp of jerk rub seasoning (see below)
- Pinch salt
- Jerk rub
- 1 red onion, chopped
- 1 1/2 tsp dried thyme
- 1tsp ground allspice
- 1/2tsp ground cinnamon
- 4tsp white pepper
- 1/4 cup spring or salad onions, including the green bits
- 1/4tsp ground nutmeg
- 5 small jalapeno peppers
- 2tbs cooking oil (olive or vegetable)
- 2tsp salt
- Splash of rum
- To serve
- Rice
- Lime wedges
- 1. Put all the jerk ingredients into food processor or blender and blend to a smooth paste.
- 2. Rub the chicken with the lime and salt, then rub the jerk paste into them. Marinate in the refrigerator overnight for the best results.
- 3. Preheat a barbecue grill to medium high. Barbecue should be on medium-low heat. Grill the chicken for about 45 minutes, turning often to optimize cooking and browning. Or you can do it in the oven, heated to 190°C/425°F/gas 5.
- 4. Let chicken sit for 10 minutes before cutting into quarters. Serve with rice and lime wedges.
Method
Put all the jerk ingredients into food processor or blender and blend to a smooth paste.
Rub the chicken with the lime and salt, then rub the jerk paste into them. Marinate in the refrigerator overnight for the best results.
Preheat a barbecue grill to medium high. Barbecue should be on medium-low heat. Grill the chicken for about 45 minutes, turning often to optimize cooking and browning. Or you can do it in the oven, heated to 190°C/425°F/gas 5.
Let chicken sit for 10 minutes before cutting into quarters. Serve with rice and lime wedges.
Safety note: Jalapenos and other chilli peppers can sting if they come in contact with your eyes, so it’s best to wear gloves when handling them and the jerk paste.
Top tip for making Jamaican jerk chicken
If you want a quick version, buy ready-made jerk seasoning from the supermarket and rub it into the chicken before grilling or baking.
