Jerk Chicken has a lot of ingredients but is extremely simple to make and extremely tasty! If you can't get some of the ingredients substitute something similar.
8 Large scallions (Spring onions), chopped roughly Green ends only
1 large white mild onion cut into 1/8ths
8 garlic cloves, chopped roughly
1-2 Scotch bonnet chillies chopped in 2 - More if you like it extra spicy
Place all the ingredients except the chicken in a food processor and blitz well
Pour the marinade into a bowl or food container and add the chicken, working the marinade all over and into the chicken and under the skin where you can.
Leave to marinate in the fridge for at least 24 hours and up to 72
Shake off the excess marinade and cook on a BBQ or in a hot oven until the chicken is just cooked through
Heat the excess Jerk Marinade in a pan on the stove until piping hot and serve a little on the side with the Jerk Chicken
We highly recommend using a BBQ for this dish as it adds smokey chargrilled flavours that are hard to beat but an oven produces great jerk chicken too. If you use a BBQ then remember a few simple rules to ensure the chicken cooks well and you don't end up with charcoal:
BBQ Jerk Chicken
Let the coals go grey before cooking. This can take up to an hour and depends on the charcoal you use, but it means you won't get many flames burning your chicken. When the coals are first lit they are too hot. Be patient!
Cook the skinless sides first where applicable
If you have a BBQ with a lid, put it on, this keeps the heat in and helps cook the chicken faster with less burning
