Jerk chicken

cheriejones

Ingredients

  • 1 whole chicken
  • 2 Scotch Bonnet
  • 4 cloves garlic (grated)
  • 3 cm piece ginger (grated)
  • 1 Tbsp ground cinnamon
  • 1 Tbsp allspice
  • 1 Tsp ground coriander
  • 1 Tsp ground nutmeg
  • 1 Tbsp soft dark brown muscovado sugar
  • 2 Tbsp olive oil
  • 3-4 Tbsp dark rum
  • 1 lime
  • Small bunch thymes
  • 4-5 stalks coriander
  • 1/2 Tsp salt
  • 1/4 Tsp black pepper

Directions

  • Deseed scotch bonnet and chop to pieces. And strip thymes leaves from the stalks.
  • Add all ingredients except Chicken, rum, and olives oil to a blender.
  • Blend them together. Add olive oil and rum when the blender is running or add to blend until we have spreadable paste.
  • Spread and massage all pieces of chicken. Then marinate them in the fridge for 1-2.5 hours.
  • Heat up the oven to 200C.
  • Place marinated chicken pieces to the tin roasting tray. Then roast them for 30 minutes.
  • After 20 minutes, baste the chicken juice on top of all pieces. Put them back to the oven.
  • After 30 minutes, check the breasts whether they are cooked. They should be quite nice and juicy. Take two breasts out of the heat. Chicken breasts are ready to be served.
  • Baste the chicken juices on the rest of chicken pieces. Then put them back into the oven for 5-10 minutes. After 5-10 minutes, check whether they are cooked and ready to be served.