Inna Jamaican BBQ: Jerk Chicken

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Inna Jamaican BBQ: Jerk Chicken

Posted on
in Menus, Recipes, Meats, Submit

Living near St Pauls in Bristol we were first introduced to wonder of jerk BBQs. Chicken drenched in a sweet and spicy marinade and cooked in drum barrels at festivals and in front yards, with the fragrant aromas of charcoal meat and sweets sounds of reggae riddims wafting down the street.

Here’s a little mix to dutty wine as you cook.

Ital Stew by Thebookerycook on Mixcloud

Jerk chicken

  • 1 bunch shallots (6-8)
  • 5 garlic cloves
  • 2 tablespoons grated ginger
  • 2 tablespoons molasses
  • 1 tsp cinnamon
  • 1 tablespoon all spice
  • 2 chillies
  • 2 tablespoons oil
  • 2 tablespoons dark soy sauce
  • 2 tablespoons white wine
  • 2 tablespoons thyme
  • 1/4 tsp salt
  • juice of 1 lime juice
  • black pepper
  • 1 chicken, jointed/ 8-10 drummies

Combine all ingredients aside from chicken in a food processor or blend and blend until smooth. Combine with chicken in a large bowl or baking dish and toss well to coat chicken. Cover and refrigerate to marinate for at least 4 hours, preferably overnight.

Heat a BBQ to a medium-high heat and cook chicken for 5 minutes on each side, until just cooked through.

Pineapple Salsa

  • 1/2 pineapple, finely diced
  • 1/2 red onion
  • 2 tbsp lime juice, or to taste
  • 1 tbsp brown sugar, or to taste
  • 1 long red chilli, finely chopped

Combine ingredients in a bowl. Just before serving, scatter with coriander. Serve with jerk chicken and coconut rice.

Cucumber Salsa

  • 1/2 Lebanese cucumber, seeds removed and finely chopped
  • 2 tablespoons mint, finely chopped
  • 1 teaspoon lime juice
  • pinch of salt

Combine all ingredients in a bowl and mix well. Refrigerate until serving.

Red bean & coconut rice

  • 360ml coconut milk
  • 200gm long grain rice
  • 1 spring onion, bruised, plus extra, thinly sliced, to serve
  • 2 thyme sprigs
  • 1 habanero chilli
  • 200gm drained canned red kidney beans, rinsed

Bring coconut milk, rice, bruised spring onion, thyme, chilli and 150ml water to the boil in a saucepan over medium heat. Cover with a tightly fitting lid, reduce heat to low and cook until almost cooked through (10-15 minutes). Add beans, cook until rice is tender (3-5 minutes). Remove from heat, stand until required, discard spring onion, thyme and chilli, then scatter with sliced spring onion just before serving.

Okra with tomatoes

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 garlic cloved, crushed
  • 1 x 800g can okra, drained and rinsed
  • 1 x 400g can tomatoes, roughly chopped
  • 1/2 teaspoon sugar
  • 1/2 teaspoon cayenne pepper
  • salt

Heat oil in a large saucepan over a medium-low heat. Add onion and garlic and cook for 8-10 minutes, until softened. Increase heat to high, add okra and fry for a few minutes. Add tomatoes, sugar, cayenne pepper and salt to taste. Reduce heat to medium-low, cover and cook for 10-15 minutes, until thickened.