Barbecued Jerk Chicken Recipe

Barbecued Jerk Chicken Recipes

Ingredients :

8 chicken pieces

For the marinade:

1 tsp ground allspice

1 tsp ground cinnamon

1 tsp dried thyme

1/4 tsp freshly grated nutmeg

2 tsp demerara sugar

2 garlic cloves, crushed

1 tbsp finely chopped onion

1 tbsp chopped spring onion

1 tbsp vinegar

2 tbsp oil

1 tbsp lime juice

1 hot chili pepper, chopped

salt and freshly ground black pepper

salad leaves, to serve

Method :

Combine all the marinade ingredients in a small bowl. Using a fork, mash them together well to form a thick paste. Lay the chicken pieces on a plate or board and make several lengthways slits in the flesh. Rub the seasoning all over the chicken and into the slits.

Place the chicken pieces in a dish, cover with clear film and marinate overnight in the fridge. Shake off any excess seasoning from the chicken. Brush with oil and either place on a baking sheet or on a barbecue grill if barbecuing. Cook under a preheated grill for 45 minutes, turning often. Or, if barbecuing, light the coals and when ready, cook over the coals for 30 minutes, turning often. Serve hot with salad leaves.

Serves 4

Jerk refers to the blend of herb and spice seasoning rubbed into meat, before it is roasted over charcoal sprinkled with pimiento berries. In Jamaica, jerk seasoning was originally used only for pork, but jerked chicken is equally good. The flavor is best if you marinate the chicken overnight. Sprinkle the charcoal with aromatic herbs such as bay leaves for even more flavor.

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