Jerk Chicken

Name: Jerk Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 8, bone in (900g) Chicken Thighs; 2, deseeded (15g) Scotch Bonnet; 8 (80g) Scallions; a large thumb (25g) Fresh Ginger; a small bunch (8g) Thyme; 1 1/2 tsp, ground (5g) Allspice; 2, juiced (40g) Lime; 2 tbsp (30g) Soy Sauce

Recipes · Dinner · Recipe, Typed Supps

The marinade is genuinely fierce and the allspice is what makes it Jamaican rather than merely hot.

Allergens and patterns

Contains soya.

Ingredients

8, bone in (900g) Chicken Thighs — Bone in, skin on, and scored to the bone so the marinade reaches the middle.
2, deseeded (15g) Scotch Bonnet — The heat, and it is meant to be considerable. Deseed them unless you have a reason not to.
8 (80g) Scallions — A bulk ingredient in the marinade, not a garnish. They make up most of its volume.
a large thumb (25g) Fresh Ginger — In the paste, with the garlic and thyme.
a small bunch (8g) Thyme — Fresh, stalks and all, blended in. Jamaican thyme is a defining flavour here.
1 1/2 tsp, ground (5g) Allspice — Pimento, which grows on the island. Without it this is spicy grilled chicken, not jerk.
2, juiced (40g) Lime — In the marinade and squeezed over at the end.
2 tbsp (30g) Soy Sauce — The salt in the paste, and it helps it cling to the skin.

Nutrition per serving

Calories: 505 kcal
Protein: 37.3g
Carbohydrate: 2.8g
of which sugars: 1.5g
Fat: 38.3g
of which saturated: 11.6g
Fibre: 1.7g
Sodium: 549mg

Method

Blend the scallions, chillies, ginger, garlic, thyme, allspice, lime and soy into a coarse paste.
Score the chicken and rub the paste into it. Marinate at least four hours, overnight if you can.
Roast at 200°C for 35–40 minutes, or grill over indirect heat.
Finish over direct heat or under the grill for a few minutes to char the skin.