JERK CHICKEN RECIPE

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JERK CHICKEN
This is real feel-good carnival food. There’s nothing demanding about it, but the warmth of the spices, punctuated by the fierce heat of the Scotch bonnet chiles, always puts a smile on my face. If you don’t like too much heat, use less chile, of course, or even a milder variety, such as the jalapeño.
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Servings
Ingredients
FOR THE MARINADE
Servings
Ingredients
FOR THE MARINADE
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Rating: 0
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Instructions
  1. Preheat the oven to 425°F.
  2. First prepare the marinade by combining all the ingredients with a good grinding of black pepper and a dash of oil. Rub the marinade into the chicken pieces, massaging it into the scored meat. Leave to marinate for at least 1 hour (or, better still, overnight).
  3. Heat a large ovenproof pan over medium-high heat and add a dash of oil. Cook the chicken pieces for about 10 minutes until golden brown on all sides. Add the Worcestershire sauce and cook for 2 minutes.
  4. Cover with an ovenproof lid or foil and place in the preheated oven for 20 minutes until cooked through (if your pan isn’t ovenproof, simply transfer the chicken to a roasting pan). Remove the foil for the last 5 minutes if the chicken needs coloring a little more.
  5. Serve the chicken hot with rice and thyme sprigs, if using.

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