Main/Meat

Jerk Chicken

Time: 3 hr Yields: serves Cost: $2.17 per serve Difficulty: 8/10

From Racquel’s Caribbean Cuisine with her sauce, a dry rub from Chili Pepper Madness and rice and pea recipe also from Racquel’s Caribbean Cuisine.

Ingredients

    dry rub

  • Onion powder 1 tbsp
  • Garlic powder 1 tbsp
  • Cayenne powder 2 tsp (halve this?)
  • Salt 2 tsp
  • Black pepper 2 tsp
  • Dried thyme 2 tsp
  • White sugar 2 tsp
  • Ground allspice 1 tsp
  • Dried parsley 1 tsp
  • Paprika 1 tsp
  • Chilli flakes 0.5 tsp
  • Cinnamon 0.5 tsp
  • Nutmeg 0.5 tsp
  • Ground cloves 0.5 tsp
  • Cumin 0.25 tsp

    • marinade

  • Spring onions 3 whole
  • Garlic 4 cloves
  • Ginger 2 cm (?)
  • Pimento seeds 1 tbsp
  • Habanero 4 whole
  • Brown onions 1 whole
  • Salt 0.5 tsp
  • Black pepper 0.5 tsp
  • Nutmeg 0.5 tsp
  • Brown sugar (syrup) 1 tbsp (up to 2 tbsp)
  • White sugar 1 tbsp
  • Vegetable oil 0.5 tbsp
  • White vinegar 0.25 cups
  • Lime no quantity listed

    • rice and pea

  • Garlic 3 cloves
  • Tinned red kidney beans 400 grams (1 tin)
  • Water 1 cup
  • Coconut milk 400 grams (1 tin)
  • Spring onions 2 whole
  • Fresh thyme 3 sprigs
  • Habanero 1 whole
  • Pimento seeds 10 whole (seeds)
  • White sugar 1 tbsp
  • Salt 1 tbsp (ish)
  • Black pepper 1 tsp
  • Long grain rice 2 cups

Steps

  1. Combine dry rub ingredients and mix well. Store in airtight container for later use.
  2. Make browning.
  3. Combine all the wet marinade ingredients in a blender, cutting the spring onions, garlic, ginger and onions down a little smaller (and peeling).
  4. Spatchcock the chicken by cutting the backbone out with scissors or a knife.
  5. Rub the chicken in the dry mix and then really thoroughly rub in the wet marinade, on both sides and into all the cavities, and under the skin. Marinate in fridge over night.
  6. Bake in a 180 degree fan forced oven, basting every 20 minutes (?), for an hour, until pretty blackened. Use the grill top for the last 20 minutes maybe.
  7. For the rice and pea, while the chicken roasts. Dice the garlic and add it with the kidney beans and water to a pot, cover and bring to simmer for 3 minutes on medium-high. Use water to dislodge beans from inside can, and do not discard can liquids.
  8. Add all remaining ingredients besides rice (break spring onion up into a few inches), cover and simmer for another 5 minutes. Taste.
  9. Wash rice, drain and add to pot then cover and simmer on low for 20 minutes. Afterward, uncover, remove spring onion and thyme, fluff and serve.