Jamaican jerk chicken

Fiery Jamaican jerk chicken marinated in scotch bonnet, allspice and thyme. Traditionally cooked over pimento wood – the grill is the next best thing.

• 1 kg chicken pieces
• 3 scotch bonnet chillies (or habanero)
• 6 spring onions
• 4 garlic cloves
• 1 tbsp fresh ginger
• 2 tsp allspice
• 1 tsp cinnamon
• 0.5 tsp nutmeg
• 1 tsp dried thyme
• 2 tbsp soy sauce
• 2 tbsp dark rum
• 2 tbsp vegetable oil
• Juice of 1 lime

Method

1. 1
   Blend all marinade ingredients to a smooth paste.
2. 2
   Score the chicken pieces deeply. Coat with the jerk marinade.
3. 3
   Marinate for at least 4 hours, ideally overnight.
4. 4
   Grill over medium-high heat for 25–30 minutes, turning regularly.
5. 5
   The chicken should have charred marks and reach 74°C internally.
6. 6
   Serve with rice and peas and festival (sweet fried dumplings).