Ref: 414
Heading: Barbecue
Cuisine: Caribbean
Food Type: Meat
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
4 chicken thighs & leg joints
4 spring onions green part only chopped
1 chicken stock cube or gel pot
1 tsp
allspice ground
Jerk Marinade
100 ml
water
3 tbsp
dark brown sugar
3 tsp
lime juice
2 tbsp
fresh ginger grated
4 spring onions white part only chopped
3 red chillies chopped
3 garlic clove chopped
1 tbsp
fresh thyme leaf only
15 g
fresh coriander chopped
1 tsp
allspice ground
1 tsp
cinnamon ground
1/2 tsp
clove ground
4 tbsp
groundnut or veg oil
Method
Step 1
Pre-heat oven to 150'c, sprinkle over the allspice on to the meat & place in a ovenproof roasting pan/dish with spring onion tops, boil a kettle, place stock cube in a jug pour some hot water in & mix/dissolve, pour over meat & top up with more hot water to cover the meat, make a cover with tin foil & cook for 2 hours.
Step 2
Place all jerk marinade ingredients including the water in to a food processor & blitz to a wet paste.
Step 3
When meat is done, remove from the oven & allow to cool with the foil lid still on, when cool, carefully rub/brush liberally marinade over the meat & let it infuse the meat for at least 30 mins.
Step 4
Cook on the barbecue just to heat & brown a little, crisp up around the edges (best) or cook in a hot oven for 10 mins or so.
Suggestion & Tips
You can add other flavours in like lemon, mustard etc. You can use a whole jointed chicken. Pre-cooking in the oven first insures its cooked through.