Ingredients

• 1kg of chicken
• 1 tsp of crushed pimento / all-spice berries
• Handful of fresh thyme sprigs
• Inch of ginger
• 2 spring onion stalks
• 1/2 medium brown onion
• Scotch bonnet pepper (1+ depending on your spice tolerance)
• 4 garlic cloves
• 1 tsp of nutmeg
• 3 tbsp cider or white vinegar
• 1 tsp of browning or dark soy sauce (please use liquid seasoning instead of soy sauce if you have a soy allergy)
• 1 tbsp of vegetable oil
• 1 tsp black pepper
• 1 tbsp jerk powder seasoning
• 1 tbsp all-purpose powder seasoning

Gravy/sauce:

• 2 tbsps BBQ flavoured jerk sauce
• 1 tsp ketchup
• 1 chicken stock cube
• Salt

Method

Preparing homemade jerk marinade:

Blend together until reaching the texture of a paste:

• Handful of fresh thyme sprigs
• ~1 inch ginger
• 3 stalks of spring onions/scallion
• Scotch bonnet pepper
• 4 garlic cloves
• 1/2 medium brown onion
• 1 tsp of nutmeg
• 1/2 tsp of brown sugar
• 1 tsp of crushed pimento / all-spice berries
• 3 tbsps of cider or white vingar
• 1 tbsp of vegetable oil

Seasoning the chicken:

• Clean chicken with water and lemon
• Use a knife to score slits into the chicken (this will allow the marinade to seep deep into the chicken)
• Add the chicken to a mixing bowl along with 1 tsp of black pepper, 1 tbsp of all purpose, 1 tbsp of jerk seasoning and 1 tsp of browning or dark soy sauce
• Start to slowly add and massage your jerk seasoning into the chicken, remember to also bring it into the scores
• Leave at least 1-2 tbps of the jerk marinade for the gravy / sauce which we will make later on
• Cover your mixing bowl with the chicken with foil and allow this to set and marinade overnight if possible, failing that ~2-3 hours, failing that you can always cook straight away (it'll still taste delicious)

Bringing it all together:

• Preheat your oven at 200°C
• Whilst this is preheating, line your baking tray with baking paper and spray with a few sprits of a low fat oil
• Add your marinated chicken to the tray
• Oven bake for 1 hour 15 minutes at 200°C
  • Bake / steam with foil covering the chicken for the first 45 minutes
  • After 45 minutes, remove the foil and baste the chicken (i.e. use a spoon to pour some of the juices that will gather in the tray back over the chicken)
  • Cook for a further 30 minutes, for the last 10 minutes increase the heat to 220°C (this, along with the removal of the foil after 30 minutes, will give it more of a “grilled” look)

Creating the gravy/sauce:

Heat up / bring to a boil for ~5 minutes a mix of:

• 2 tbsps of the jerk marinade made earlier
• 2 tbsps of BBQ flavoured jerk seasoning
• A few tbps of juice from chicken created 45 minutes in
• 1/2 cup of water
• 1 chicken stock cube
• 1 tsp of ketchup

Drizzle this sauce/gravy over the chicken for added taste.

EAT THIS WITH...

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