Jerk chicken 5 🌟

Jerk Chicken - for dinner tonight, served with Chickpea Rice

Jerk Chicken

Ingredients:

2.5 Lbs or 1Kg Chicken (thighs & drumsticks with skin)

1 tbs ground allspice or pimento
1 tablespoon chopped fresh thyme
2/3 Cloves Garlic, minced
2/3 Scotch Bonnet pepper, minced (careful this is extremely hot)
1 piece ginger, thinly chopped
6 Green/Spring onions, thinly chopped
Flat Parsley, thinly chopped
Fresh Coriander, thinly chopped
Freshly ground black peppercorn
1/4 cup lime juice
1/3 cup low-sodium soy sauce
1 tbs Real Honey
1 tbs Brown Sugar
1 tbs olive oil
1/4 tbs ground cinnamon
1/4 tbs ground nutmeg

Method:
After Mincing, Chopping and grinding all the above ingredients (except chicken LOL) mix them together to form a paste
Now coat chicken thoroughly in that paste (wear gloves and remove jewelry prior to this). Leave it to marinate in the fridge overnight (best) or for 3 hours.

If using charcoal BBQ, place chicken (skin side down first), flip after every 5-7 minutes (twice or more as desired).

If not using BBQ, then preheat a pan and add a thin coat of olive oil, sear chicken for 10 minutes.

Preheat the oven to 180 C. Place the seared chicken in dutch oven or on a foil covered tray and cook for 30 mins or until the chicken is cooked through and the juices run clear.

Enjoy with Rice and Peas (I prefer Chickpeas)

For the Rice ‘n’ Peas

Add the kidney beans (including the liquid) & the coconut milk to a large saucepan with the onion, garlic, thyme & salt. Add 2 cups of water, stir through & then bring to the boil.

Meanwhile rinse the rice in a sieve until the water runs clear. Once the Coconut Milk has reached boiling point add the rice, stir, reduce the heat & simmer for 30 mins or until the rice is cooked.

Once the chicken is cooked, serve alongside the rice ‘n’ peas