I’m not sure why, but I always get some smug satisfaction when I have meat that’s marinating in the fridge. Something to do with me being organised enough to have prepared something a whole 24 hours before I plan on cooking it! One of my favourite marinaded meals is Jerk Chicken. Now, I have no idea how authentic this recipe is and can’t remember where I found it, but apparently the history of this dish is very varied and there’s a lot of flexibility on the exact spice blend anyway. But it is said there’s one rule for Jerk seasoning – don’t skimp on spices, even if you choose to reduce the heat. In my world, anything that tastes and smells as good as this is a winner!
And whilst you don’t have to marinate overnight, you should definitely marinate for 4 hours minimum.
Serve with Rice and Peas and add a little sunshine to your plate during these grey, winter months!
- 2 Scotch bonnet peppers (heat is pretty important here, but reduce if needed)
- 3 spring onions, diced
- 1 large white onion, diced
- 1.5 tsp cayenne pepper
- 1.5 tsp ground black pepper
- 1 tbsp ground allspice
- 1 tbsp ground thyme
- 1.5 tsp ground sage
- 0.75 tsp ground nutmeg
- 0.75 tsp ground cinnamon
- 0.75 tsp minced ginger
- 2 tbsp garlic (crushed)
- 1 tbsp brown sugar
- 60ml soy sauce
- 60ml dark rum
- 175ml white vinegar
- 120ml orange juice
- Juice of 1 lime
- 1kg chicken pieces – skin on, bone-in thighs and drumsticks give the best flavour
Put all the ingredients, apart from the chicken, into a blender and blitz until smooth.
Put the chicken into a large freezer bag and pour over the marinade. It’s helpful to place the freezer bag into a bowl to stop any leakage, and then leave in the fridge for anywhere between 4 and 24 hours.
Preheat the oven to 180C and put the chicken skin side up on a roasting tray. Roast until cooked through (about 45 mins) turning over once halfway through the process.
Rice & Peas
- 50ml vegetable oil
- 1 onion, finely chopped
- 300ml long grain rice (measure in a measuring jug, as weight doesn’t really work with this absorption method)
- 400ml water
- 400ml coconut milk
- 400g tin kidney beans, rinsed and drained
- 3 tbps fresh thyme
- Salt and freshly ground black pepper
- Fresh coriander, to garnish
Heat the oil in a frying pan and fry the onion until translucent.
Add the rice, stir well and add the water and coconut milk. Bring to the boil.
Add the kidney beans and thyme, simmer, and cover, for about 20 minutes until the rice is cooked. Season with the salt and freshly ground black pepper.
Serve garnished with the coriander.