This Jerk chicken uses my very own Jerk Marinade. I love the flavour and it makes a really yummy gravy which is amazing over rice and peas or even a baked sweet potato. In this recipe I used chicken thighs as I love the way the meat falls off the bone and the texture, you can use your preferred part of the bird but bare in mind that cooking times may vary. I let the thighs sit covered, in the fridge overnight or for 24 to 48 hours. The marinade really settles into the meat and you end up with a beautiful jerk chicken. I like to slow cook in the oven for a couple of hours, it creates a lovely gravy (you can oven cook or grill too).
Prepare time: 10 minutes / Cook time: Approx 2 hours / Servings: 6-8 chicken thighs
Shopping List
Serves 2-3
Jerk Marinade - 3 tbsp (Buy Here)
Chicken Thighs- 6
Lime juice - 1/4 medium, fresh lime
Scotch Bonnet - 1
All Purpose Seasoning - 1/2 tsp
Cayenne Pepper - 1/2 tsp
Thyme - 1/2 tsp
Bay Leaf - 1
Paprika - 1/2 tsp
Garlic - 2 Cloves (crushed)
Ginger - 1 slice peeled (fresh)
Honey - 1 tbsp
Cold Water - 1 cup
Method
Marinading the chicken
In a bowl/dish, add the jerk marinade to the chicken thighs.
Add the further ingredients to the chicken; Lime (Squeezed directly onto the chicken and then leave the squeezed lime in with the chicken), Scotch Bonnet, All Purpose Seasoning, Cayenne Pepper, Thyme, Bay Leaf, Paprika, Garlic Cloves (crush with knife or palm of hand), Ginger and Honey.
Mix the ingredients well.
Cover with clingfilm and refrigerate overnight. You can use straight away but the flavour wont be as well developed. I'd recommend grilling or BBQ if you are to use straight away.
Cooking the chicken
Pre-heat the oven to 150°C.
Remove chicken from the fridge and stir.
Place the chicken in an ovenproof dish making sure it is spaced out.
Next, gently add the cold water, all over.
Pop the chicken in the oven for 40 minutes.
Once the 40 minutes are up, remove the chicken from the oven and baste with the liquid in the dish.
When you have finished basting, put the chicken back in the oven, raising the temperature to 200°C, for an hour. Baste every 15 minutes or so. After the hour, turn the oven back down to 180°C for another 30 minutes or so.
And you have your final product!
Tips
You can also BBQ or grill the meat after the marinading process.
Add extra scotch bonnet and and Chilli Peppers to up the heat.
Wear gloves if you touch the chilli's. This is also advisable if you will be mixing/ touching the meat with your hands.
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