Jamaican jerk chicken

SERVES 2 PREP 15 mins plus at least 4 hrs chilling COOK 55 mins EASY

2 skin-on chicken thighs 2 chicken legs

For the jerk marinade (makes

3-4 servings)

6-8 garlic cloves

2-3 tsp ground allspice 4 spring onions, trimmed 1 medium white onion

1-2 scotch bonnet peppers 2-3 tbsp picked thyme leaves 240ml lime, orange or

pineapple juice

60ml white or malt vinegar ½ tsp mixed spice

1-2 tbsp dark brown soft sugar

1 To make the marinade, peel the garlic cloves and tip into a food processor with the remaining ingredients and 1 tsp salt. Blitz to a thick paste. It shouldn’t be too runny – similar to the consistency of a sweet chilli sauce. Taste for seasoning. Will keep chilled in an airtight container for up to three weeks.

2 Cut slits in the chicken skin with a sharp knife, then put the chicken pieces into a container. Pour over the jerk marinade, making sure the chicken is completely covered (you may not need all the marinade). Cover and chill for at least 4 hrs, or up to 24 hrs.

3 Heat the oven to 220C/200C fan/ gas 7. Put the chicken in an ovenproof dish, cover and roast for 30-45 mins. Uncover, baste in the juices from the dish, and roast for a further 10 mins – the skin should be crisp. Check the meat is cooked through by cutting into the thickest part. If the juices run clear, it’s ready. If not, return to the oven for another 10 mins, then check again.

PER SERVING 556 kcals • fat 33g • saturates 9g •

carbs 20g • sugars 17g • fibre 3g • protein 43g •

salt 3g