Barbecued Jerk Chicken
Ingredients
- 8 chicken pieces
for the marinade
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp dried thyme
- 1/4 tsp freshly grated nutmeg
- 2 tsp demerara sugar
- 2 garlic cloves crushed
- 1 tbsp finely chopped onion
- 1 tbsp chopped spring onion
- 1 tbsp vinegar
- 2 tbsp oil
- 1 tbsp lime juice
- 1 hot chilli pepper chopped
- salt and freshly ground black pepper
- salad leaves to serve
Instructions
- Combine all the marinade ingredients in a small bowl. Using a fork, mash them together well to form a thick paste.
- Lay the chicken pieces on a plate or board and make several lengthways slits in the flesh. Rub the seasoning all over the chicken and into the slits.
- Place the chicken pieces in a dish, cover with clear film and marinate overnight in the fridge.
- Shake off any excess seasoning from the chicken. Brush with oil and either place on a baking sheet or on a barbecue grill if barbecuing. Cook under a preheated grill/broiler for 45 minutes, turning often. Or, if barbecuing, light the coals and when ready, cook over the coals for 30 minutes, turning often. Serve hot with salad leaves.
- Cook's Tip
- The flavour is best if you marinate the chicken overnight. Sprinkle the charcoal with aromatic herbs such as bay leaves for even more flavour.
Calories: 581 kcal
Carbohydrates: 5 g
Protein: 43 g
Fat: 42g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 173 mg
Sodium: 164 mg
Potassium: 502 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 462 IU
Vitamin C: 22 mg
Calcium: 46 mg
Iron: 3 mg