Jerk chicken

Name: Jerk chicken
Yield: Family size
Cuisine: British
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

cheriejones @cheriejones

Sussex, UK

This recipe is for the whole chicken, jointed to pieces. They are so lovely and perfect with rice and peas (I added recipe earlier).

#myrendangisntcrispy

This recipe is for the whole chicken, jointed to pieces. They are so lovely and perfect with rice and peas (I added recipe earlier).

#myrendangisntcrispy

cheriejones @cheriejones

Sussex, UK

This recipe is for the whole chicken, jointed to pieces. They are so lovely and perfect with rice and peas (I added recipe earlier).

#myrendangisntcrispy

This recipe is for the whole chicken, jointed to pieces. They are so lovely and perfect with rice and peas (I added recipe earlier).

Saved

Ingredients

Family size

1whole chicken
2Scotch Bonnet
4 clovesgarlic (grated)
3 cmpiece ginger (grated)
1 Tbspground cinnamon
1 Tbspallspice
1 Tspground coriander
1 Tspground nutmeg
1 Tbspsoft dark brown muscovado sugar
2 Tbspolive oil
3-4 Tbspdark rum
1lime
Small bunch thymes
4-5 stalkscoriander
1/2 Tspsalt
1/4 Tspblack pepper

Saved

Steps

1

Deseed scotch bonnet and chop to pieces. And strip thymes leaves from the stalks.
2

Add all ingredients except Chicken, rum, and olives oil to a blender.
3

Blend them together. Add olive oil and rum when the blender is running or add to blend until we have spreadable paste.
4

Spread and massage all pieces of chicken. Then marinate them in the fridge for 1-2.5 hours.
5

Heat up the oven to 200C.
6

Place marinated chicken pieces to the tin roasting tray. Then roast them for 30 minutes.
7

After 20 minutes, baste the chicken juice on top of all pieces. Put them back to the oven.
8

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.
9

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.

Saved

Cooksnaps

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cheriejones @cheriejones

on February 17, 2020 18:35

Sussex, UK

Love eating with passion so start cooking with passion. Thai cooking instructor, private chef, MLP Royal Thai culinary trained, Leiths Trained.**I don’t chat in the personal chat. If you have a question, please comment at the recipe. I will reply shortly.