Jerk chicken

Jerk chicken

From
C is for Caribbean
Serves
4

Ingredients

Quantity Ingredient
3 tablespoons see method for ingredients
2 teaspoons sea salt
2 tablespoons dark brown sugar
3 spring onions, roughly chopped
1/2 white onion, roughly chopped
3 garlic cloves, peeled
5cm ginger, peeled
1-2 scotch bonnet chillies, deseeded
3 tablespoons vegetable oil
1kg free-range chicken thighs and drumsticks

Method

  1. Blitz all the ingredients, except the chicken, in a food processor to a paste. Rub the paste all over the chicken, put the chicken in a bowl, cover and refrigerate for 1 hour, or overnight.
  2. Preheat the oven to 180°C. Transfer the marinated chicken to a roasting dish and roast in the oven for 1 hour. Increase the oven temperature to 200°C and roast for a further 30 minutes to crisp the skin.
  3. Remove the chicken from the oven and leave to rest for a few minutes before serving hot with Pikliz or Rice and Peas.
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