This delicious Jerk Chicken will pair perfectly with the Jamaican Rice and Peas. You can cook this in the oven but we have chosen to cook it on the barbecue for the authentic flavour. This recipe is from Mellisa Thompson’s book ‘MotherLand’.
Serves 4
Ingredients
For the Marinade
60g fresh ginger
2 tbsp dried pimento/all spice
1 tsp black pepper corns
1 brown onion
4 spring onion
1-2 scotch bonnet
6 garlic cloves
2 tsp sea salt
2 tbsp sugar
15 sprigs of time
4-5 tbsp apple cider vinegar
8 chicken legs
Large handful of fresh bay leaves and sprigs
Method
– Add all the ingredients for the marinade to a blender and blitz until it forms a paste.
– Wash the chicken with water and a bit of apple cider vinegar. Pat them dry and stab each leg several times with a sharp knife.
– Place the chicken in a large bowl and pour most of the jerk marinade on top (save 2 tbsp for the gravy). With your hands, smother the chicken in the marinade. Leave it to sit for at least 30 minutes or overnight if you can.
– Add the bay leaves and sprigs to the barbecue. Place the chicken on top and cook for an hour (45 minutes in the oven).
This is now ready to be served up and enjoyed with your Jerk Gravy and Jamaican Rice and Peas!