Jamaican jerk chicken

Dan Hong makes this smoky Jamaican recipe with lots of chilli and allspice.

• serves

  4

• prep

  10 minutes

• cook

  50 minutes

• difficulty

  Easy

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Ingredients

• 4 chicken marylands 

Jerk marinade

• ¼ cup fresh thyme leaves, or 1 tbsp dried
• 4 Scotch bonnet chili peppers, stems removed 
• 2 shallots, peeled and halved
• 6 cloves garlic, peeled
• 5 cm fresh ginger, peeled and coarsely chopped
• 2 tbsp ground allspice
• 2 tbsp dark brown sugar
• 1 tbsp black pepper
• 1 tbsp apple cider vinegar
• ½ cup vegetable oil
• 2 tbsp soy sauce
• 8 spring onions, white and green parts
• 2 limes, juiced
• Generous pinch salt 
• ⅛ tsp liquid smoke

• 2 tbs vegetable oil, for searing
• 1 tsp allspice
• Lime, to serve

Marinating time: 6 hours

Instructions

1. Score the chicken marylands to the bone and add to a large bowl.
2. Blitz all of the marinade ingredients in a food processor until it forms a smooth paste. Massage the paste into the chicken, wearing gloves if possible as Scotch bonnets are hot. Cover and marinate in the fridge for at least 6-8 hours, ideally overnight or up to 2 days.
3. Bring chicken up to room temperature before cooking. Preheat your oven to 170°C.
4. Heat a grill pan over medium-high heat. Add a drizzle of vegetable oil to the pan before adding the chicken skin side down. Season with salt and a pinch of allspice on both sides. Grill for a few minutes on both sides so that the skin has begun to char. Transfer to a baking tray and bake in the preheated oven for 45 minutes, basting with the marinade every 10 minutes.
5. Serve with a fresh wedge of lime on the side.

 

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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