Jerk chicken

Easy Cook - - WEEKEND MASTERCLASS -

Cooks will ar­gue over the best combo for a jerk mari­nade, but this one is su­per-spicy and has a splash of soy sauce.

Serves 6 mar­i­nat­ing

Prep 25 mins plus overnight Cook 45 mins

be­fore cook­ing

12 chicken thighs, bone in 1 lime, halved hot sauce, to serve (op­tional)

FOR THE JERK MARI­NADE

1 big bunch spring onions, roughly chopped thumb-sized piece gin­ger, roughly chopped 3 gar­lic cloves ½ small onion 3 Scotch bon­net chill­ies, de­seeded if you want less heat ½ tsp dried thyme, or 1 tbsp thyme leaves 1 lime, juiced 2 tbsp soy sauce 2 tbsp veg­etable oil 3 tbsp brown su­gar 1 tbsp ground all­spice rice & peas to serve (see below)

1 To make the jerk mari­nade, tip all the in­gre­di­ents in a food pro­ces­sor along with 1 tsp salt, and blend to a purée. If you’re hav­ing trou­ble get­ting it to blend, just keep turn­ing off the ma­chine, stir­ring the mix­ture, and try­ing again. Even­tu­ally it will start to blend up – don’t be tempted to add wa­ter, as you want a thick paste.

2 Taste the jerk mix­ture for sea­son­ing – it should taste pretty salty, but not un­pleas­antly, puck­er­ing salty. You can now throw in more chill­ies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown su­gar un­til the mix­ture tastes well bal­anced.

3 Make a few slashes in the chicken thighs and pour the mari­nade over the meat, rub­bing it into all the crevices. Cover and leave to mar­i­nate overnight in the fridge.

4 If you want to bar­be­cue your chicken, get the coals burn­ing 1 hr or so be­fore you’re ready to cook. Au­then­tic jerked meats are not ex­actly grilled as we think of grilling, but sort of smoke-grilled. To get a more au­then­tic jerk ex­pe­ri­ence, add some wood chips to your bar­be­cue, and cook your chicken over a slow, in­di­rect heat for 30 mins. To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roast­ing tin with the lime halves and cook for 45 mins un­til ten­der and cooked through. Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce, if you like it re­ally spicy.

PER SERV­ING

(in­clud­ing the rice & peas) 757 kcals, fat 43g, sat­u­rates 18g, carbs 48g, su­gars 14g, fi­bre 6g, pro­tein 38g, salt 2.6g

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