Turn up the heat with this mouthwatering Jerk chicken. This Jamaican staple is all about bold, fiery flavours and charred, juicy chicken. Perfect for your next BBQ or when you just want to spice things up. Here's how I make it.
Category
Dinner
Servings
6
Prep time
4 hours
Cook time
30 minutes
Turn up the heat with this mouthwatering jerk butterflied (spatchcocked) chicken. This Jamaican staple is all about bold, fiery flavours and charred, juicy chicken. Perfect for your next BBQ or when you just want to spice things up. Here's how I make it. It can be a little messy, but that's hwo it should be.
Ingredients
- 2 chickens, cut into 4 but still on the bone
- 1 tsp whole allspice berries
- 2 tsp fresh thyme leaves
- 1 tsp black peppercorns
- 2 tbsp honey
- 3 tbsp soy sauce
- 3 scotch bonnet chillies (or habaneros)
- 5 garlic cloves
- 3cm x 3cm piece ginger, peeled and sliced
- 2 spring onions, white part only
- 1 small brown onion, diced
- 2 tbsp vegetable oil
- 1 tsp salt
- 3 limes
Directions
To a blender, add the scotch bonnets, allspice berries, onion, spring onions, ginger, garlic, thyme, honey, soy sauce, salt, pepper, and juice of 1 lime. Blend well and rub all over the chicken. Leave in the fridge to marinate for 1-4 hours.
- Grill your chicken, flipping every 7-8 minutes and brushing on any leftover marinade during the cooking.
- Cook until the thickest part reaches 66°C (150°F). Remove from the grill and rest for 5-10 minutes before carving.
- Garnish with more lime wedges and enjoy!
