Jerk Chicken

Name: Jerk Chicken
Ingredients: 2 onions, about 200g, roughly chopped; 2 scotch bonnet peppers, seeded and roughly chopped; 2 garlic cloves; 4 cm piece gingerroot, roughly chopped; 2 teaspoons fresh marjoram or 2 teaspoons fresh thyme; 12 teaspoon ground allspice; 120 ml cider vinegar; 120 ml soy sauce; 1 tablespoon honey; 4 chicken quarters; salt & freshly ground black pepper

11 ingredients

8 steps

Ingredients

2 onions, about 200g, roughly chopped
2 scotch bonnet peppers, seeded and roughly chopped
2 garlic cloves
4 cm piece gingerroot, roughly chopped
2 teaspoons fresh marjoram or 2 teaspoons fresh thyme
12 teaspoon ground allspice
120 ml cider vinegar
120 ml soy sauce
1 tablespoon honey
4 chicken quarters
salt & freshly ground black pepper

Directions

1

Place the onions, chillies, garlic, ging sler and marjoram in a food processor and blitz until well blended.
2

Add the allspice, cider vinegar, soy sauce and honey and whizz again until smooth.
3

Add salt and pepper to taste.
4

Deeply slash the chicken then place in a large, shallow dish.
5

Pour over the sauce and chill for 2-3 hours, or overnight.
6

Preheat oven to 200 degrees centigrade.
7

Transfer the chicken to a rack and sit it inside a roasting tin.
8

Pour over the marinade and roast for 40-45 minutes, basting occasionally with the marinating juices in the roasting tin until cooked through and blackened.