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CARIBBEAN JERK CHICKEN

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DELICIOUS

Description

My daughter finished school today and summer has officially begun. So this dish was inspired by Jamaica.

I've rubbed it with some jerk spice. The seasoning gets its kick from a blend of chillis, thyme, cinnamon, all spice and cloves. And it's incredible.

Wishing all of the school kids a fun filled summer vacation

xxx Chef MM

CARIBBEAN JERK CHICKEN

US (Imperial)

Print Ingredients

6 chicken legs (thighs and drumsticks)

¼ cup olive oil

Coarse salt

FOR THE SPICE RUB
1 stick of cinnamon
1 TBS whole cloves
1 TBS whole all spice berries
2 tspn black pepper corns
1 ½ TBS thyme
2 TBS brown sugar
1 tsp cayenne pepper/ chilli flakes

InstructionsPreheat the oven to 425 F

Use a mallet to break the cinnamon stick into smaller pieces. Toast the cinnamon stick, cloves, all spice and peppercorns in a dry frying pan over medium high heat until fragrant (2 to 3 mins).

Add the toasted spices, thyme, brown sugar and cayenne pepper/chilli flakes to a coffee grinder or mortar and pestle. Grind into a powder.

Use 3 TBS of the jerk spice and mix it with the olive oil to make a paste. Cut a few slits into each leg and rub the chicken with the paste. Season with salt.

Place the chicken skin side up on a baking sheet and roast until golden brown and cooked through (30-35min).

CHEF’S TIP
Spice rub can be made ahead and any remaining spice can be stored in an airtight container to use again.

SERVES 4-6

EU (Metric)

Print Ingredients

6 chicken legs (thighs and drumsticks)

¼ cup olive oil

Coarse salt

FOR THE SPICE RUB
1 stick of cinnamon
1 TBS whole cloves
1 TBS whole all spice berries
2 tspn black pepper corns
1 ½ TBS thyme
2 TBS brown sugar
1 tsp cayenne pepper/ chilli flakes

InstructionsPreheat the oven to 220 C

Use a mallet to break the cinnamon stick into smaller pieces. Toast the cinnamon stick, cloves, all spice and peppercorns in a dry frying pan over medium high heat until fragrant (2 to 3 mins).

Add the toasted spices, thyme, brown sugar and cayenne pepper/chilli flakes to a coffee grinder or mortar and pestle. Grind into a powder.

Use 3 TBS of the jerk spice and mix it with the olive oil to make a paste. Cut a few slits into each leg and rub the chicken with the paste. Season with salt.

Place the chicken skin side up on a baking sheet and roast until golden brown and cooked through (30-35min).

CHEF’S TIP
Spice rub can be made ahead and any remaining spice can be stored in an airtight container to use again.

SERVES 4-6

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