“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.