Jerked Chicken (Jamaican)
Jamaican Jerked Chicken
| Prep Time ~1-2 Hrs |  Cooking Time ~20-30 mins |
 Approx Cost ~£? |  Difficulty ~Easy |
 Freeze ~Yes |  Serves ~6 |
Tip ~Serve with the pineapple chutney and plain rice.
Ingredients
25g / 1oz allspice berries
5cm / 2 inch piece cinnamon stick
1 teaspoon grated nutmeg
1 fresh red chilli, deseeded and finely chopped
4 spring onions, thinly sliced
1 bay leaf, crumbled
1 tablespoon dark rum
6 chicken pieces (breasts or thighs)
Salt and pepper
Pineapple chutney:
2 fresh pineapples, peeled and chopped
2.5cm / 1 inch piece fresh root ginger, finely chopped
1 onion, finely chopped
1 fresh red chilli, deseeded and finely chopped
125ml / 4 floz vinegar
250g / 8oz dark brown sugar
Method
- To make the jerk seasoning - pound the allspice berries, cinnamon and nutmeg in a pestle and mortar. Add the chilli, spring onions, bay leaf and salt and pepper to the mortar, continue pounding to a thick paste.
- Stir in the rum and mix well. Slash the chicken deeply on the skin side 2 or 3 times and rub the jerked seasoning paste all over the chicken pieces. Cover and chill in the refrigerator for 1 - 2 hours.
- Meanwhile, make the pineapple chutney. Put all the ingredients in a saucepan and stir well. Place over a moderate heat and stir until the sugar has completely dissolved. Bring to the boil and then reduce the heat a little. Cook vigorously, stirring occasionally, until the chutney thickens.
- Pour the chutney into sterilised jars and seal. If wished it can be made in advance and kept for 2 -3 weeks in the fridge.
- Roast the jerked chicken in a preheated oven, 200C, Gas Mark 6, for 20 - 30 minutes, or cook under a hot grill.