Mains
Caribbean
CaribbeanJerk Chicken
Smoky, spicy Jamaican jerk chicken across three tiers. Basic uses a shop jerk paste on drumsticks, while Ultimate builds a scratch marinade with Scotch bonnet and pimento and finishes over coals.
Gluten-free
Dairy-free
Nut-free
Budget version
Drumsticks rubbed with a jar of jerk paste and oven-roasted.
Per serving£2.25
Total cost£4.50
Time45 min
Ingredients for 2
- 6 chicken drumsticks
- 4 tbsp jar jerk paste
- 1 tbsp vegetable oil
- 1 lime , juiced
- 250 g long grain rice
- salt , to taste
Method
- Slash the drumsticks and rub all over with the jerk paste, oil and lime juice.
- Leave to sit for 15 minutes while the oven heats to 200C.
- Roast the chicken for 35 minutes, turning once, until charred and cooked through.
- Boil the rice according to the packet.
- Serve the chicken on the rice with any pan juices.
Equipment
- roasting tin
- saucepan
The three ways, side by side
Budget
Drumsticks rubbed with a jar of jerk paste and oven-roasted.
Better
Bone-in thighs in a homemade jerk marinade with rice and peas.
Ultimate
Spatchcocked chicken in a scratch pimento marinade, slow-grilled over coals.
