Jamaican jerk chicken

Method

1. 1

   Blend the marinade seasonings (chilli, spring onion, garlic, ginger, allspice, thyme, cinnamon and nutmeg) in a food processor with the oil and soy sauce to a smooth, punchy paste.

2. 2

   Rub the chicken pieces thoroughly with the paste on all sides and refrigerate for several hours or overnight so they soak up the hot, aromatic flavours.

3. 3

   Heat the grill or oven to a medium heat and place the marinated chicken on it.

4. 4

   Grill the chicken, turning it from time to time, until it is nicely charred on the outside and cooked right through.

5. 5

   Let the chicken rest for a few minutes after cooking before cutting it, and serve hot with rice and peas or Jamaican festival dumplings. Jerk chicken is one of the best-known icons of Jamaican cooking; the jerk technique, with its signature hot marinade and charcoal grilling, goes back to the island’s indigenous peoples, who preserved meat with hot spices and smoke.