Barbecue Jerk Chicken Ingredients ( All available in our farm shop)
8 Chicken Pieces
Salad Leaves to serve
For the marinade:
5ml / 1tsp Ground Allspice
5ml / 1tsp Ground Cinnamon
5ml / 1tsp Dried Thyme
1.5ml / ¼tsp Finely Grated Nutmeg
10ml / 2tsp Demerara Sugar
2 Garlic Cloves, crushed
15ml / 1tbsp Finely Chopped Onion
15ml / 1tbsp Chopped Spring Onion
15ml / 1tbsp Vinegar
30ml / 2tbsp Oil, plus extra for brushing
15ml / 1tbsp Lime Juice
1 Hot Chilli, chopped
Salt and Ground Black Pepper
Combine all the marinade ingredients in a small bowl. Using a fork, mash together well to form a thick paste.
Lay the chicken pieces on a plate and make several lengthways slits in the flesh. Rub the marinade all over the chicken and into the slits.
Place the chicken in a dish, cover with clingfilm and leave to marinade in the fridge (The flavour is best if left overnight).
Shake off any excess marinade from the chicken and brush with oil.
Cook over the barbecue coals for about 30 minutes, turning often, until cooked.
Serve hot with salad leaves