1/Serves - 4
Spice level - Hot
tsp - teaspoon
tbsp - tablespoon
|Items||In g||In Numbers|
Whole chicken with skin
(make slits all over the
chicken for better penetration of
|1 kg|| |
Legs tastes the best.
|Onion||150 g||Usually 1 medium sized|
|Salt (per liking)||22 g||1 1/2 tbsp|
|Vinegar||7 ml||1/2 tbsp|
|Soy sauce||7 ml||1/2 tbsp|
|Spring onion||20 g||1/4 cup|
|Lemon juice||5ml||1 tsp|
The Chick and the Jerk seasoning
|45 g||2 1/2 tbsp|
|Scotch Bonnet or habanero pepper||15 g|| |
Use 1 scotch bonnet or 2 habanero peppers.
If you don't have these use 2 tbsp black pepper instead
|20 g||5 cloves|
|30 g||about 4 inches|
|Oil||30 ml||2 tbsp|
Onion, Spring onion, Pepper, Ginger, Garlic, lemon juice,Soy Sauce, Vinegar, oil.
Blend all these above items in a blender into a thick paste
Mix 1 tbsp salt and 2 1/2 tbsp of the jerk seasoning together and start rubbing it all over the chicken and coat it really well on all side and under the skin.
Now pour the marinade all over the chicken especially in the slits and under the skin. And let it sit in the refrigerator for at least 3 hours (overnight is even better)
Save some marinade for coating while grilling
Heat up the grill or oven at 350 F and cook 30 mins on one side and 30 mins on the other accordingly constantly applying oil and the left over marinade every 15 mins.
Finally put the skin side on the top and broil in a low heat it for 5 -7 minutes to get that nice charring.
Heat up the grill to 400F and cook 25 mins on one side and 25 mins on the other till you see nice charring on the skin constantly rubbing some oil and the left over marinade.
Finally sprinkle some of the jerk seasoning on the chicken and enjoy!