Jamaican Jerk Chicken with Marinade
Ingredients
- 1 large whole chicken
- 4 spring onions
- 1 small brown onion
- 6 garlic cloves
- 3 cm peeled ginger
- 1 scotch bonnet pepper (or 2 for spicier)
- 5 sprigs of thyme
- 2 tablespoons ground allspice
- 1 tablespoon brown sugar
- 20 ml cider vinegar
- 30 ml dark soy sauce
- Juice of 1/2 orange
- Grating of nutmeg
- 1 teaspoon salt
- 10 black peppercorns
- 20 ml olive oil
- 200 ml coconut milk
Preparation
Cut the marinade ingredients into smaller pieces and place them in a food processor. Blend until smooth.
Reserve about 3 tablespoons of the marinade for the sauce and pour the rest over the chicken, massaging it in. Marinate for at least 3 hours or overnight.
Bring the chicken to room temperature.
Grill the chicken on a BBQ until charred and cooked through.
Simmer the reserved marinade with the coconut milk over medium heat for about 7 minutes until glossy, then serve with the chicken.
Serving suggestions
Serve with rice and peas, macaroni pie, homemade coleslaw, and BBQ corn cobs. Recipes for these can be found online.
Tips
Use natural oak and hickory charcoal lumps for an authentic flavor when grilling.
This recipe brings a piece of Caribbean culture to your BBQ and can evoke holiday memories.
