This jerk marinade can be used on several kinds of protein including fish, pork, ribs or even oxtail. Use whatever chilli you prefer to suit your heat preferences.

What You’ll Need

  • 1 whole chicken or chicken pieces

  • 4 spring onions

  • 1 yellow onion

  • 8 garlic cloves

  • 2 tbs grated ginger

  • 1 -2 chillies (of your preference. I use bullet or serrano chillies)

  • 2 tsp ground pimento spice

  • 2 tsp ground cinnamon

  • 2 tsp dried thyme

  • 2 tbs brown sugar

  • 60ml dark soy sauce

  • 120ml vegetable or canola oil

  • 2 tbs vinegar

  • 1 lemon

  • Salt to taste

Prep: 2 hours 20 minutes

  • In a blender, combine all of your ingredients but the chicken. Blend until a smooth consistency is formed.

  • Using kitchen scissors, Spatchcock your chicken by cutting out the bone in the center of the back of the chicken.

  • Make shallow slits or cuts on your chicken to help the marinade seep into the chicken.

  • Pour the marinade over the chicken and massage it into the chicken making sure to rub the marinade under the skin of the chicken too.

  • Cover with cling wrap and place in the fridge for no more than 2 hours.

  • Preheat your oven to 200 degrees with the top and bottom bars on.

Let’s get cooking - 1 Hour

  • Place the chicken and the marinade into a baking dish or casserole with the remainder of the marinade and a cup of water - this will help with creating a gravy for basting the chicken with.

  • Place into the oven and grill for an hour. basting every 15 minutes.

  • The marinade will brown and darken on the skin because of the soy sauce and sugar.

  • Serve with your favourite sides and enjoy.

Love,

V

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