Jerk chicken

Jerk chicken

5 from 1 vote
Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. I am obsessed with the spice mixture flavour and how it coats the chicken to make it incredibly crispy and charred.

 

Total Time 45 minutes
Servings 2 people

Ingredients

  • 4 Manor Farm chicken thighs, skin on
  • 4 Manor Farm chicken drumsticks, skin on
  • 1 tbsp Allspice berries
  • 1 tbsp Black peppercorns
  • 1 tbsp Dried chilli flakes
  • half tbsp Muscovado sugar
  • 2 tbsp Runny honey
  • A few sprigs of fresh flat-leaf parsley
  • 2 Scotch bonnet chillies
  • 1 Clove of garlic
  • 3 cm Piece of fresh ginger, peeled
  • 2 Spring onions, trimmed and finely sliced 
  • Olive oil
  • 1 Lime

Instructions

  • Pound the allspice berries, peppercorns and chilli flakes in a pestle and mortar until finely ground, then mix in the sugar and honey.
  • Finely chop the parsley, chillies, garlic and ginger, add to the spice mixture and bash it all up some more. Add the green parts of the spring onions and a good drizzle of oil and mix well. 
  • Pour the marinade over the chicken and massage it into the meat. Leave to marinate in the fridge for as long as possible, but preferably overnight.
  • Preheat the oven to 200°C/400°F/gas mark 6, then cook the chicken for 25–30 minutes, turning occasionally. Finish these off on the barbecue for 5 minutes to get all lovely and charred, or alternatively, you can just finish them in the oven. 
  • When the chicken is ready, squeeze a little lime juice over it, then take it off the grill or out of the oven and be ready to tuck in. Serve on a nice fresh bed of dressed salad leaves. 

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