Ingredients Jump to Instructions ↓

  1. 85ml cider vinegar

  2. 65ml dark rum

  3. 40g dark brown sugar

  4. 1 bunch spring onions, roughly chopped

  5. 4 cloves garlic, chopped

  6. 1 Scotch bonnet chilli, stemmed, seeded, and minced

  7. 2 tbsp Pickapepper or other hot pepper sauce (see Cook's Note, below)

  8. 1 tbsp freshly grated peeled ginger

  9. 1 tbsp ground allspice

  10. 1/4; tsp mixed spice

  11. 3 tbsp vegetable oil

  12. 1 chicken (about 2.7kg), cut into portions

Instructions Jump to Ingredients ↑

  1. Jerk chicken 1) For the Jerk paste: Pulse the vinegar, rum, brown sugar, spring onions, garlic, chilli, Pickapeppa or other sauce, ginger, allspice and mixed spice in a food processor to make a slightly chunky sauce.

  2. Heat the oil in a medium skillet and cook the sauce over medium heat, stirring, until the oil is absorbed and the sauce thickens slightly, about 3 mins. Cool.

  3. Rub the jerk paste all over the chicken pieces, cover and refrigerate for 2 to 24 hrs.

  4. Heat the barbecue to medium-high. Cook the chicken, skin side down, over direct heat and cook for about 35 to 40 mins, turning occasionally, until juices run clear when the chicken is pierced with a fork. Let the chicken rest for about 5 mins, then serve |Cook's Note: Pickapeppa,the celebrated Jamaican bottled sauce. is a blend of tomatoes, onions, sugar, cane vinegar, mangoes, raisins, tamarind, peppers, and spices. Fans use this "Jamaican ketchup" on all manner of grilled foods. It adds a distinct punch to this version of the island's spicy jerk marinade.


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