I LOVE JERK CHICKEN... I really wanted to make my own so here it is... this is really delicious but it does pack bit of a punch that's why its essential to serve it with a cooling salsa, I've chosen a charred pineapple version, but mango or peach are also a delicious pairing for the spicy marinade.
Don't forget you can add another scotch bonnet if you're totally mental and love the burn, but this recipe calls for 1 and for me that's plenty so that I can still taste all the other beautiful ingredients.
Caution.. this recipe isn't for the faint hearted, its got a real kick but if you enjoy spice then you're going to love it!!
Prep time 15 mins
Cooking time 35mins (plus at least 1hr marinade time)
2 garlic cloves, peeled and roughly chopped
Thumbsized piece of ginger, peeled and grated
2 spring onions, roughly chopped
Leaves from 4 sprigs of fresh thyme
1tbsp brown sugar
2tsp ground allspice
1tsp grated nutmeg
1/2tsp ground cinnamon
Juice of 1/2 a large orange
Juice of half a lime
1 scotch bonnet chilli, roughly chopped... WARNING please use gloves when handling these chilli's, prep this last and then use a new chopping board for any other prep.
2tbsp cider vinegar
2tbsp olive oil
1/2tsp salt and pepper
4 chicken legs, breasts if you prefer (check out the tips below if you change to chicken breasts)
100g fresh pineapple, diced in to 1cm cubes (roughly the same size of the avocado)
1 avocado, diced
Juice of a lime
1/2 red onion, finely diced
4tbsp of fresh coriander roughly chopped
1tbsp extra virgin olive oil
Salt and Pepper to taste (start with a couple of grinds and then taste, don't forget you can always add but you can't take away)
Blitz all of the jerk ingredients together, except the chicken, using a stick blender or food processor.
In a bowl, pour it all over your chicken legs, and using gloves massage it in, cover and leave to marinade in the fridge preferably for a couple of hours but 1 is fine.
Pre heat the oven to 170c
Carefully put the chicken on to a baking tray, trying not to get the marinade on your hands, and pop in the oven for 30 mins.
While the chicken is cooking prepare the salsa.
Brush the pineapple with a little olive oil and place under the grill on a high heat. Grill for around 5 mins until it begins to char.
In a bowl pop the dice avocado and immediately squeeze over the lime juice, this will stop it from turning brown.
Now add the diced onion, coriander, extra virgin oil and salt and pepper. Once the pineapple has charred allow to cool slightly and add it to the mix, stir well and leave to sit for at least 10mins before serving.
Check the chicken after 30mins and make sure its fully cooked.
Serve with the refreshing pineapple salsa and some delicious rice.
Always handle scotch bonnet chilli's with gloves, discard the gloves and then wash your hands just to be safe... trust me you don't want to scratch your eyes or anything else with this chilli under your nails!!
Do not mistake ground allspice for mixed spice, its not the same thing at all... allspice is a dried berry that adds a delicious authentic flavour to Caribbean dishes, mixed spice is what you dig out once a year for Christmas treats!!
If swapping to chicken breasts just marinate as above and then check out my YouTube channel katiecooks on how to cook chicken breast perfectly every time.
