Jerk chicken is best when barbecued over aromatic wood charcoal or briquettes. Oven cooking is given below as an option.
PREP TIME
5 Min
MARINATE TIME
8 Hours
COOK TIME
30-40 Min
SERVES
3
INGREDIENTS
1 whole (1 - 1.5 kG) chicken or chicken pieces
3 or 4 Spring onions, chopped
60ml Orange Juice
1 Tablespoon chopped ginger root
1 Tablespoon chopped jalapeno peppers (with or without seeds, you decide)
1 Tablespoon Lemon or Lime juice
1 Tablespoon Soy sauce
1 clove garlic, minced
1 Teaspoon ground allspice
1/4 Teaspoon ground cinnamon
1/2 Teaspoon ground cloves
DIRECTIONS
In a large bowl or plastic container combine the onion, orange juice, ginger, pepper, lemon or lime juice, soy sauce, garlic, allspice, cinnamon and cloves.
Add the chicken pieces to the bowl and spoon the mixture all over.
Cover the bowl and place in the fridge for 8 hours (longer won't hurt) to marinate.
Remove chicken from bowl and transfer the marinade to a saucepan.
Prepare a barbecue, to a medium heat, or preheat oven to 350 F / 180 C / Gas mark 4.
Heat the marinade over a gentle heat, stirring often, until boiling allow to gently boil for a few mins then remove from heat.
Cook chicken, turning occasionally, until cooked through, drizzling the boiled marinade over the chicken pieces on each turn.
