Jerk Chicken

This Jerk chicken recipe packs a sweet but spicy flavour. It’s popular throughout the Caribbeanand has been popularised by the West Indian diaspora all over the Westernworld.

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Prep Time 10

Cook Time 50

Marinating Time 20

Total Time 1 20

Servings: 4

Course: Main Course

Cuisine: Carribean

Ingredients Equipment Method

Ingredients

8 Chicken Thighs Bone in, Skin On
2 Spring Onions Chopped
1 Lime Cut into Wedges
4 Tbsp Pineapple Salsa

For the marinade

5 Spring Onions Trimmed
2 Scotch Bonnet Chilli
2 Thumb Sized Pieces of Ginger Peeled, Chopped
3 Garlic Cloves Crushed
1 Tbsp Brown Sugar
2 Tbsp Thyme Leaves
1 Tbsp Allspice
1 Tsp Nutmeg
1 Tsp Clove
1 Tsp Cinnamon
1 Tbsp Salt or to taste
1 Tbsp Black Pepper
4 TbspVeg Oil

Equipment

Blender

Method

In a blender combine all the ingredients for the marinade and blend until a thick paste is formed.
Score the Skin with 3 slits across the skin of the chicken. Rub the marinade into the thighs and cover well. Place in a bowl and leave to marinade for at least 30 minutes.
Preheat the oven to 200C or 180C Fan 0r 400F or Gas 6
Place the chicken skin side up in a roasting tray and place in the centre of the oven. Roast for 45-50 minutes until cooked through.
Serve garnished with spring onions, lime wedges, and pineapple salsa.