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Cake or Death Cooking - Jerk Chicken
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Preparation time: 20 minutes (plus a minimum of 2 hours marinading time) Cooking time: 15 minutesServes 6
The combination of delicate spices in this lovely Jamaican marinated chicken combine to produce a fabulous spicy, piquant flavour which will keep you and your barbeque guests coming back for seconds.
Ingredients850g (1 lb 14 oz) chicken thighs or other chicken pieces (preferably brown meat)1 tbsp allspice2-3 red or orange chillies (scotch bonnet chillies are ideal), seeds removed, very finely chopped2 tbsp (approx 2 tbsp) thyme, leaves removed from the stalks then very finely chopped2 medium onions, chopped into quarters2 -3 cloves garlic, crushed or finely chopped2 inch piece ginger, peeled and grated1 tbsp olive oil2 tbsp honey (or sugar can be used instead)120ml (4floz) white wine vinegar1 tsp ground black pepper120ml (4floz) soya sauce1 tsp ground nutmeg1 tsp ground cinnamon1 tsp ground cloves
MethodMix all the ingredients except chicken together in a large plastic or glass bowl.
To prepare the chicken remove any excess skin from each piece and make some small diagonal slashes in the skin, which will allow the marinade to soak into the flesh.
Put the chicken thighs into the marinade, mix it around to ensure the chicken pieces are fully covered, cover and leave to marinade refridgerated for a few hours, preferably overnight.
When you’re getting close to ready to eat, get your barbeque going. When it is ready, brush the metal bars of the BARBEQUE with some olive oil.
Then put the pieces of chicken on the barbeque along with the pieces of onion. When the chicken looks cooked turn it over. Then when you think its completely cooked, take a sharp knife and cut into it to check. If it is still pink inside put it back on the barbeque to cook for another few minutes. When its completely cooked, take the chicken and onion off the barbeque.
Serve with rice or bread and salad.
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