
A classic Jamaican dish that’s popular across the Caribbean. Jerk refers to the spicy seasoning the chicken is marinated in. Can be cooked in the oven or on the barbecue.
Serves
4
Prep
15 minutes + 6 hours to marinate
Cook
25 minutes
Each 219g serving contains
KCal
272
Carbs
6.9g
Fibre
1.3g
Protein
30.7g
Fat
13.2g
Saturates
3.80g
Sugars
5.8g
Salt
0.67g
Portion Fruit & Veg
0
Ingredients
Ingredients
4 spring onions, chopped
2 Scotch Bonnet chillies, finely chopped
1 tsp freshly ground black pepper
half tsp cinnamon
half tsp ground nutmeg
1 tsp ground allspice
2 tsp dark brown sugar
2 cloves garlic, crushed
3 cm fresh ginger root, grated
1 tbsp fresh thyme leaves or 1 tsp dried thyme
1 tbsp reduced-salt soy sauce
grated zest and juice 1 lime
juice 1 orange
1 tbsp wine vinegar
4 chicken drumsticks and 4 chicken thighs (1 kilo), excess skin trimmed
Method
- To make the jerk seasoning, add everything except the chicken to a blender and blend to a paste. Or use a stick blender or pestle and mortar.
- Prick the chicken with a sharp knife and add to a food bag with the jerk seasoning. Leave for at least six hours or overnight, if possible.
- Preheat the oven to 190°C/gas 5. Spread the marinated chicken out onto a baking tray and bake for 25 minutes, until crisp and golden and starting to char on the edges.
- Alternatively, if barbecuing cover in foil and cook in the oven for 20 minutes. Then switch to the barbecue for another 10 minutes.
Chefs tips
- Try serving with rice and peas and plenty of salad.
- You could use this marinade on pork, fish fillets, large prawns or cubes of tofu.
- You can add the chicken and jerk seasoning to a food bag, mix well and freeze it ready for future use.
- Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge and reheat until piping hot throughout.
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