“What’s he going on about jerk chicken for?” I hear you ask. And of course you’re right. Caribbean jerk seasoning originating from Jamaica was traditionally used on goat and pork but call me a philistine, I’m not ashamed to say that I love it on chicken thighs.
Jerk seasoning typically hots up with scotch bonnet red chilis – seriously HOT! On this occasion though I’ve plumped for other ways to get heat in mainly to make it quick and easy to prepare but also to temper the fire explosion that scotch bonnets would have in your mouth.
That said, the other characteristic of jerking is the herb infusion, it isn't just full on heat, there's something else behind it and that's a good dose of mixed herbs.
TIP - Use skinless chicken when flavouring with a rub because if you leave the skin on the the rub doesn't penetrate the flesh. In other words you end up with a beautifully flavored skin (and there's nothing wrong with that!) but the meat taste no different to any other piece of chicken.
All pure ingredients so there should be no allergens in this recipe but always check the label on the jars of herbs and spices because some manufacturers add flour (gluten) as an anti caking agent.
Serves:- 4 people
Preparation Time:- 15 minutes
Marinade Time:- 30 minutes
Cooking Time:- 20 minutes
Total Time:- 1 hour 5 minutes
Throw all the ingredients other than the chicken into a mixing bowl and give it a wiz round with a spoon.
Lay your chicken out on a board and gently work the jerk seasoning into all areas of the thigh and when done, set aside for 30 minutes just to let the seasoning work on the meat. Now wash your hands!
Grill your jerk chicken thighs over medium heat for about 20 minutes. Use a bbq thermometer to check the internal temperature of the chicken at points closest to the bone, you're looking for 75°C or 170°F.
To complete the Caribbean BBQ it’s got to be a “dark and stormy” – 1 measure of dark rum topped up with ginger beer.