Jerk chicken
Chicken marinated in a paste of allspice, Scotch bonnet chilli, spring onion and thyme, slowly smoked over pimento wood. It was born in Boston Bay, near Port Antonio.
Ingredients
- 1.5 kg chicken thighs
- 6 spring onions
- 2 Scotch bonnet or habanero chillies
- 4 garlic cloves and 1 piece of ginger
- 1 tablespoon of allspice
- 1 tablespoon of thyme
- 1 teaspoon each of cinnamon and nutmeg
- 3 tablespoons of soy sauce
- 2 tablespoons of brown sugar
- Juice of 2 limes, and oil
How to make it at home
- Blend all the ingredients (except the chicken) into a paste.
- Score the chicken, rub it with the paste and marinate for at least 12 hours.
- Cook it over indirect heat with the lid closed (or in the oven at 180 °C) for about 45 minutes.
- Finish over direct heat so it chars on the outside.
- Serve with rice and peas, festival or bread.
The trick: A few bay or fruitwood branches on the coals give it that pimento smoke.