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?
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
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.
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).
Marinate for as long as you can but preferably overnight
Heat the oven to 180˚C. Place the chicken pieces in a warmed roasting dish and cover with foil.
Cook in the oven for 45 mins, then rest the meat until you’re ready to barbecue.
Finish the chicken pieces on the barbecue, grilling for a minute or two on each side.