Jerk chicken

Jerk chicken

Preparation time: 20 minutes (plus a minimum of 2 hours marinading time) Cooking time: 15 minutes
Serves 6

The combination of delicate spices in this lovely Jamaican marinated chicken combine to produce a fabulous spicy, piquant flavour which will keep you and your barbeque guests coming back for seconds.

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850g (1 lb 14 oz) chicken thighs or other chicken pieces (preferably brown meat)
1 tbsp allspice
2-3 red or orange chillies (scotch bonnet chillies are ideal), seeds removed, very finely chopped
2 tbsp (approx 2 tbsp) thyme, leaves removed from the stalks then very finely chopped
2 medium onions, chopped into quarters
2 -3 cloves garlic, crushed or finely chopped
2 inch piece ginger, peeled and grated
1 tbsp olive oil
2 tbsp honey (or sugar can be used instead)
120ml (4floz) white wine vinegar
1 tsp ground black pepper
120ml (4floz) soya sauce
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground cloves


Mix all the ingredients except chicken together in a large plastic or glass bowl.

To prepare the chicken remove any excess skin from each piece and make some small diagonal slashes in the skin, which will allow the marinade to soak into the flesh.

Put the chicken thighs into the marinade, mix it around to ensure the chicken pieces are fully covered, cover and leave to marinade refridgerated for a few hours, preferably overnight.

When you’re getting close to ready to eat, get your barbeque going. When it is ready, brush the metal bars of the BARBEQUE with some olive oil.

Then put the pieces of chicken on the barbeque along with the pieces of onion. When the chicken looks cooked turn it over. Then when you think its completely cooked, take a sharp knife and cut into it to check. If it is still pink inside put it back on the barbeque to cook for another few minutes. When its completely cooked, take the chicken and onion off the barbeque.

Serve with rice or bread and salad.

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