Jerk Chicken

Ingredients

• 1 kg or 2.2 Ibs of chicken thighs and drumsticks
• 3 sprigs of thyme or 2 tablespoon of dried thyme
• 3 spring onions
• 1 onion
• 1-3 Scotch bonnets
• 2 teaspoon of fresh ginger or ginger powder
• 1 tablespoon of soy sauce
• 4 cloves of garlic
• 1 tablespoon brown sugar
• 2 teaspoon of nutmeg
• 1 teaspoon of cinnamon
• 1/2 lime juice
• 1 tablespoon of vinegar
• 1.5 teaspoon of salt
• 1 teaspoon of black pepper
• 1/3 cup of olive oil
• 1 teaspoon of browning optional

Instructions

1. 1

   Add all of the marinade ingredients into a food processor and blend until smooth. Reserve 1/4 of the marinade for basting.

2. 2

   Then, add chicken thighs and drumsticks to a large bowl. Pour over jerk marinade and rub it in thoroughly, and make sure the chicken is well coated. Cover with plastic wrap and refrigerate for at least 1 hour or overnight for deeper flavour.

3. 3

   For roasting arrange marinated chicken on a wire rack, leaving space between each piece. Roast for 35–40 minutes, flipping and basting with extra marinade halfway through.

4. 4

   For grilling, cook chicken for 10–15 minutes, turning and basting midway for a smoky, charred finish.

5. 5

   Plate up the jerk chicken hot with a wedge of lime and a sprinkle of fresh herbs. Pairs perfectly with rice and peas, fried plantains, or steamed vegetables.