Recipe by Chef Michael Williams
- Prep time 15 mins
- Cook time 40 mins
- Ready in 12 hours
Absolutely bursting with flavour, this marinade which is a Jamaican classic is great when used to marinate any cut of chicken or pork for that matter
- For the marinade:
- To finish the meal
- Place your chicken pieces in a Ziploc bag and set aside for the moment.
- Add all of the marinade ingredients to a blender or food processor and puree until nicely chopped up and relatively smooth. You may need to stop and start a few times, using a spatula in between to push the ingredients into the path of the blade. Do not add any extra liquid as we want a nice thick marinade.
- Pour the marinade into the bag with the chicken and seal the bag with as little air as possible. Then start to work the marinade around making sure the chicken is nicely covered. Keep massaging each of the chicken pieces and really work to evenly distribute the marinade.
- Marinate for 12 – 24 hours and then it’s time to cook.
- Turn your BBQ on so that half the grill is on and half is off. All of the heat will be coming from one side and the other side will have the indirect heat. We will cook our chicken with the indirect heat. Ideally we want the temperature at about 325 degrees F.
- Chicken wings and legs will need about 25 – 30 minutes to be cooked, whereas the thighs and breast are probably a little closer to 35 – 40 minutes.
- Once your chicken is cooked through, I like to finish it off on the hot part of the grill to give it a little colour.
- To finish this meal off, serve Jerk chicken with rice, grilled pineapple and callaloo sauce.
- Serve immediately and enjoy!
If you want a mild version, use jalapeño peppers instead of the habaneros/red chilli’s.