Jerk Chicken

Name: Jerk Chicken
Yield: Serves 6
Ingredients: coriander (cilantro), chopped, and lime wedges, to serve; juice and grated rind of 1½ limes; 5 ml /1 tsp ground cinnamon; 2.5 ml /½ tsp freshly grated nutmeg; 15 ml /1 tbsp demerara (raw) sugar; 45 ml /3 tbsp sunflower oil; 15 ml /1 tbsp fresh thyme leaves; 2 red chillies, very finely chopped; 5 ml /1 tsp each salt and ground black pepper; 12 free-range chicken thighs, skinned; 1 medium onion, very finely chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Wood-fired Oven Cookbook

By Holly Jones and David Jones

Published 2016

About

This is a classic barbecue rub found on street food throughout the West Indies. Baking the chicken in the wood-fired oven instead of on the barbecue gives more of a surrounding heat, which cooks the meat right through. Jerk chicken is great finger food, eaten piping hot from the bone, or shredded and stuffed in a pitta with salad.

Ingredients

12 free-range chicken thighs, skinned
coriander (cilantro), chopped, and lime wedges, to serve

Main course
Gluten-free

Method

Put all the rub ingredients in a bowl, and mix together with a balloon whisk.
Put the chicken thighs into an ovenproof dish. Rub the paste into the chicken joints very well. Cover the dish with clear film (plastic wrap) and put in the refrig