JERK CHICKEN
By Chef Jonathan Phang
Serves 6
Ingredients:
12 chicken pieces (thighs and drumsticks) on the bone, skin on
2 Tbsp ground nut oil or olive oil
4 Tbsp light soy sauce
2 Tbsp apple cider vinegar
2 Tbsp orange juice
Juice of one lime
1 small red onion, roughly chopped
3 spring onions
4 cloves garlic
1 Scotch Bonnet pepper, seeded
2 Tbsp of fresh thyme
2 Tbsp brown sugar
2 tsp West Indian Hot Pepper Sauce
1 Tbsp ground all spice
1 tsp dried thyme
½ tsp Cayenne pepper
½ tsp ground nutmeg
½ tsp ground cinnamon
½ tsp ground coriander
½ tsp ground cloves
1 tsp sea salt
½ tsp finely ground black pepper
Method:
Place the meat in a non- metallic dish. Make three incisions on the top side of the chicken
pieces.
Combine all the other ingredients in a food processor and pulse into a coarse paste.
Pour the marinade over the chicken and rub all over making sure the chicken pieces are well coated all over.
Cover the dish with cling film and refrigerate overnight.
When ready to cook, pre-heat the oven to 180ºC.
Bring the chicken to room temperature.
Lightly oil a baking tray/tin.
Place the chicken pieces and cook for approximately 45 minutes until the chicken is tender and the charred.
Serve with a side of coleslaw and a lovely chilled drink of choice!
