Jerk Chicken
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| Serves | 4 |
| Prep time | 30 minutes |
| Cook time | 45 minutes |
| Total time | 1 hours, 15 minutes |
| Meal type | Main Dish |
Ingredients
- 1 fresh chicken (quartered (or 4 legs (drum+thigh))
- Spice paste
- 1 tablespoon ground allspice ((1/3 cup – 20 g allspice berries))
- 7 spring onions (sliced)
- 3 scotch bonnet or jalapeno chillies
- 3 cloves garlic
- 4 springs fresh thyme (leaves only)
- 5 fresh or 2 dried bay leaves
- salt and freshly ground black pepper
- ⅓ cup dark rum
- ⅓ cup vinegar
- Jerk sauce
- 3 tablespoons freshly grated ginger
- 3 cups cups (750 ml) water
- 3 tablespoons cornstarch dissolved in 3 tablespoons of water
Directions
| 1. | Place the ground allspice (If using allspice berries, dry-roast them in a small skillet over medium heat to activate the flavors, then grind them in a mortar or blender until powdery. ), spring onions, chilies, garlic, thyme, bay leaves, salt and pepper in a food processor and grind to a paste. |
| 2. | Place the chicken pieces in a bowl and cover with the paste. Seal and marinate in the refrigerator overnight |
| 3. | When ready to cook, grill or broil the chicken as you would for any other recipe |
| 4. | To make the jerk sauce, place the remaining spice paste used to marinate the meat, place it in a small saucepan and the grated ginger and water. Mix well and bring to a boil over high heat. Reduce the heat to low, add the cornstarch mixture and stir until thickened. Serve on the side if desired. |
