Name: Jerk chicken
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 2 tbsp ground pimento or allspice; 1 tbsp ground cloves; 1 tbsp ground ginger; 1 tbsp coarse black pepper; 2 tsp ground nutmeg; 1 tbsp molasses; 1½ tbsp soy sauce; 1 lime, juiced; 2-3 scotch bonnet peppers (with seeds); 3 spring onions; 5 thyme sprigs; 1 onion , diced; 4 garlic cloves , peeled; 2 tbsp olive oil; 8-10 chicken drumsticks or thighs

Jerk chicken with wedges of lime and in a white roasting tin next to a small bowl of rice

2 tbsp ground pimento or allspice
1 tbsp ground cloves
1 tbsp ground ginger
1 tbsp coarse black pepper
2 tsp ground nutmeg
1 tbsp molasses
1½ tbsp soy sauce
1 lime
juiced
2-3 scotch bonnet peppers
(with seeds)
3 spring onions
5 thyme sprigs
1 onion
diced
4 garlic cloves
peeled
2 tbsp olive oil
8-10 chicken
drumsticks or thighs

Method

step 1
Put all the ingredients in a food processor, excluding the chicken, and blend to a coarse paste, adding 3-4 tbsp water to loosen a little if needed. Transfer to a large bowl or dish and add the chicken, mixing well to ensure it's fully coated in the marinade. Cover and put in the fridge for at least 4 hrs (for the best flavour, marinate overnight).
step 2
Remove the chicken from the fridge and leave it to come up to room temperature. Meanwhile, fire up the barbecue to a medium heat. Before putting the chicken on the barbecue, season with salt, then cook for 20-25 mins, turning every 3-4 mins. If the chicken starts to burn, move to a cooler area of the barbecue and cover so it continues to cook through.