dinner · dairy-free
Jamaican jerk chicken
Half chickens brined, marinated in a pungent allspice-scotch bonnet jerk paste, then cooked low and finished over fire.
- Time
- 120min
- Steps
- 6
Ingredients
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Allergens
Contains wheat and soy.
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Shopping list
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Equipment
You'll need: Blender or food processor.
Helpful, not essential: Oven, Grill or smoker, Kitchen thermometer.
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Method
-
1
Brine the chicken in the salted water with a few slices of onion, scallion and garlic for 8-12 hours.
-
2
Grind the toasted allspice, then blend with the onion, scallions, garlic, ginger, Scotch bonnets, thyme, vinegar, oil, soy, honey, pepper, cinnamon and nutmeg to a loose paste.
-
3
Drain and pat the chicken dry. Rub all over with about two-thirds of the jerk paste and marinate overnight.
-
4
Cook over indirect heat on a grill with a few allspice or pimento wood chips at about 150°C (300°F), or in a 160°C (325°F) oven, for about 1 hour.
-
5
Move over direct heat (or under the broiler) and char, brushing with a little reserved paste, until the thigh reaches 80°C (175°F).
-
6
Rest 10 minutes and serve with lime.
