Jamaican Jerk Chicken

Jerk Marinade

• 8- 10 pieces of legs and thighs
• Juice from 1 lime
• Salt and pepper to season
• ½ tbsp cinnamon, ground
• 1 sprig of fresh thyme / 1 tbsp dried
• 3 medium spring onions
• 2 scotch bonnet peppers
• 1 tbsp soy sauce
• 2 tbsp brown sugar
• 6 garlic cloves
• 1 tsp nutmeg, freshly grated
• 1 tbsp allspice, ground
• 1 tbsp fresh ginger
• 1 tbsp black peppercorns
  
• 1 tbsp oil

Method

Jerk Marinade

1. Trim chicken of excess fat and pat dry with a cloth or paper napkin. Slice though the skin fo the bone. Rub the chicken with a little lime, salt and pepper
2. In a food processor blitz the cinnamon, thyme, spring onions, chillies, soy sauce, brown sugar, garlic, grated nutmeg, allspice, fresh ginger, peppercorns, oil until smooth.
3. Smear the chicken with jerk marinate and refrigerate for at least 3 hours, preferably overnight. The marinade is very hot so you may want to use gloves.

To Grill

1. Remove the marinaded chicken from the excess marinade and place on a griddle pan or hot BBQ. 
2. Cook chicken for 20-30 minutes, until the meat is tender and the juices run clear (the internal temp should be approx. 72-75ºC),  the chicken will be smoky and charred. 
3. In a small saucepan simmer the remaining marinade, you can add a little pineapple juice  and serve with the chicken.

Served with

Lots of salad, creamy coleslaw, grilled corn on the cob and rice and peas.