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
Ultimate version
Spatchcocked chicken in a scratch pimento marinade, slow-grilled over coals.
Per serving£7.50
Total cost£15.00
Time1 hr 30 min
Ingredients for 2
- Chicken
- 1 free-range whole chicken , spatchcocked
- Marinade
- 6 spring onions
- 2 Scotch bonnet chillies
- 2 tbsp whole pimento (allspice) berries , toasted and ground
- 20 g fresh thyme
- 30 g fresh ginger
- 1 tsp ground cinnamon
- 1 tsp freshly grated nutmeg
- 3 tbsp dark soy sauce
- 2 tbsp lime juice
- 2 tbsp soft brown sugar
- 1 tbsp vegetable oil
Method
- Toast and grind the pimento berries, then blend with all the other marinade ingredients into a coarse wet rub.
- Coat the spatchcocked chicken thoroughly, working it under the skin, and marinate overnight.
- Set up a barbecue for indirect cooking with a few pimento wood chips or thyme stalks on the coals.
- Grill the chicken skin-side up over indirect heat for around 45 minutes, basting with leftover marinade.
- Move over direct heat for the final 5 minutes to char and crisp the skin.
- Rest for 10 minutes, then joint and serve with the smoky charred juices.
Equipment
- barbecue
- blender
- spice grinder
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.
