About the Recipe
The summertime rings synonymous with long balmy evenings enjoying special moments with family and friends, often spent around a few refreshing drinks and a barbecue! Try this recipe for spicy jerk chicken at your next barbecue - prepare ahead and simply place on the flames a few minutes to enjoy with a mixed salad, baked sweet potato and why not finish off with my individual cheesecakes?
Ingredients
1 whole chicken or equivalent pieces
1 tbsp allspice berries
1 tbsp black peppercorns
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1 tbsp fresh thyme, chopped
4 spring onions, chopped
2 hot chillies, finely chopped (use rubber gloves to chop them!)
1 tbsp coconut sugar
1/2 tsp salt
2 tbsp soy sauce
juice of one lime
Preparation
Step 1
Grind the allspice and peppercorns and combine with the onions, thyme, cinnamon, nutmeg and chillies. Mix and loosen with a splash of olive oil. Pour into a wide bowl and stir in the soy sauce, sugar, salt and the lime juice.
Step 2
Add the chicken pieces one by one, massaging the mixture into the chicken as you go (don’t forget to rub under the skin, too).
Step 3
Marinate for as long as you can but preferably overnight
Step 4
Heat the oven to 180˚C. Place the chicken pieces in a warmed roasting dish and cover with foil.
Step 5
Cook in the oven for 45 mins, then rest the meat until you’re ready to barbecue.
Step 6
Finish the chicken pieces on the barbecue, grilling for a minute or two on each side.