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Jerk Chicken Recipe
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Jerk Chicken
Serves 6
Enjoy fine Caribbean cuisine at home!
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Ingredients:
| 6 chicken portions, part-boned |
| 8 oz onions, quartered |
| 2 habaneros or jalapenos, halved and seeded |
| 2 oz fresh root ginger, peeled and roughly chopped |
| 1/2 teaspoon ground allspice |
| 1/2 oz fresh thyme sprigs, leaves only |
| 1 teaspoon ground black pepper |
| 4 oz white wine vinegar |
| 4 oz dark soy sauce |
Directions:
- Put all the ingredients except chicken for sauce into a food processor and blend until smooth.
- Place the chicken in a large shallow dish, pour over the sauce, cover and leave to marinate in the fridge for 24 hours, turning the chicken every now and then.
- Barbecue the chicken breasts over medium-hot coals for 25-30 minutes and the wings for 20-25 minutes, basting now and then with the leftover sauce. As it cooks the thick sauce will go quite black in places, but as it falls off it will leave behind a really well flavored, crisp skin, with lovely moist tender meat underneath.
| Course: | Dinner |
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