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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I like to use chicken on the bone for my jerk chicken and find that if i ask the butcher to cut a whole chicken into quaters, everyone gets to choose the piece that they like best. Ingredients:
2 onions, about 200g, roughly chopped |
2 scotch bonnet peppers, seeded and roughly chopped |
2 garlic cloves |
4 cm piece gingerroot, roughly chopped |
2 teaspoons fresh marjoram or 2 teaspoons fresh thyme |
1/2 teaspoon ground allspice |
120 ml cider vinegar |
120 ml soy sauce |
1 tablespoon honey |
4 chicken quarters |
salt & freshly ground black pepper |
Directions:
1. Place the onions, chillies, garlic, ging sler and marjoram in a food processor and blitz until well blended. Add the allspice, cider vinegar, soy sauce and honey and whizz again until smooth. Add salt and pepper to taste.
2. Deeply slash the chicken then place in a large, shallow dish. Pour over the sauce and chill for 2-3 hours, or overnight.
3. Preheat oven to 200 degrees centigrade. Transfer the chicken to a rack and sit it inside a roasting tin. Pour over the marinade and roast for 40-45 minutes, basting occasionally with the marinating juices in the roasting tin until cooked through and blackened.
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