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