Name: Jerk Chicken
Yield: Serves 8
Cuisine: United Kingdom
Ingredients: 1 large white onion, peeled and roughly chopped; 1 tablespoon sea salt; 2 scotch bonnet peppers, whole; 2 large whole chickens, cut in quarters; 15 cloves garlic, peeled; 2 bunches spring onions, roughly chopped; 1 tablespoon garlic powder; 50 g fresh thyme; 2 tablespoons dark soy sauce; 2 teaspoons ground allspice; 1 teaspoon coarsely ground black pepper; 2 tablespoons annatto oil

Preparation info

Serves
8

Difficulty
Complex

Appears in

Recipes from Brixton Village

By Miss South

Published 2014

About

Jerk chicken is probably the dish most people associate with Caribbean cuisine. The name comes from both the method of cooking on a barbecue known as a jerk drum and the actual seasoning itself. Everyone has a different recipe but allspice and scotch bonnet peppers are essential.

You can jerk pork or fish or even tofu, but chicken is the classic. Cook it on the bone to keep it tender and allow the skin to crisp up. Traditionally served with rice and peas and hot sauce on the side, y