Jerk chicken
recipe
Jerk chicken
No commentsIngredients
- 8 chicken quarters with skin
- juice of 1 lemon
- 1 quantity Levi's Dry Jerk Seasoning
- 1 quantity Levi's Juicy Jerk Seasoning
- chilli barbeque sauce or Reggae Reggae Sauce, to serve
- For the Jerk seasoning
- 4 Scotch bonnet chillies, deseeded and chopped
- 1 spring onion, green end only, chopped
- 1 onion, chopped
- 2 tbsp ground allspice (pimento)
- 2.5cm/1in piece of fresh root ginger, peeled and grated
- 2 garlic cloves, crushed
- 3 tbsp mixed dried herbs
- 1 tbsp dried basil
- 3 tbsp all-purpose seasoning
- 1 tsp fresh ground nutmeg
- 1 tsp ground cinnamon
- 2 tbsp fresh coriander leaves
- 1 tsp salt
Serves:
8
Directions
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- To make the Jerk seasoning put the chillies, spring onion, onion, allspice, ginger, garlic, herbs, all purpose seasoning, nutmeg and cinnamon into a food processor and whiz until smooth. Mix in the coriander leaves, salt, black pepper and tomato ketchup. Store in an airtight container or a small screwtop jar in the refrigerator for up to 2 weeks.
- Rinse the chicken, under cold running water, then sprinkle over the lemon juice, drain and pat dry with kitchen paper.
- Put the chicken into a non-metallic dish. Rub in the dry seasoning, then pour on Levi's Juicy Jerk seasoning and turn the chicken until coated. Chill for 4 hours or overnight if you've time.
- Get your barbeque red-hot. Put the chicken on the barbeque, cover and cook for 10 minutes on each side or until the juices run clear when you push a knife into the centre.
- When the chicken's thoroughly cooked, transfer to a chopping board and chop each piece into about portions with the bones. Serve with chilli barbeque sauce.
Source: Levi Roots' Reggae Reggae Cookbook
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