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Friday, 26 April 2013

Food: Jerk Chicken Recipe

jerk chicken
I couldn't resist quickly adding this post as the weather's been so nice lately. It's a recipe for very spicy jerk chicken which makes a great alternative to sausages and burgers on the BBQ. It's just as easy to cook in the oven though. For a really authentic flavour, you'll need to use scotch bonnet chillies. But be warned; they're incredibly spicy. Just remove the seeds or use fewer chilies if you prefer less spice.

Serves 4
8 chicken thighs or legs (bone in)
1 bunch of spring onions (or 1 white onion), chopped
2 tsp ground all spice
1 tbsp fresh thyme, chopped finely
1 tbsp soy sauce
2 tbsp brown sugar
2 scotch bonnet chillies
1 thumb sized piece of ginger, peeled and chopped
1 tbsp vegetable oil
4 garlic cloves, peeled and chopped
Juice of 1 lime
salt and pepper

1. It's much easier to make the marinade if you have a food processor - simply whizz the ingredients together. Otherwise, you'll just need to chop the ingredients up very finely and then combine them in a bowl. Check the flavour - add a little more sugar if it's too sharp.
2. Slash the chicken deeply in a couple of places with a knife. Place the chicken into a sandwich bag, add the marinade. Allow to marinade for a minimum of 2 hours and a maximum of overnight.
2. Cook slowly over indirect heat on your BBQ for 30-40 minutes, until tender and blackened.  Otherwise, preheat the oven to 180 degrees celsius. Place the chicken on a wire rack on an oven tray and cook for 1 hour, turning over the chicken half way. It's nice for the chicken to be a nice dark brown colour when you remove it as it'll taste more caramelised.

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