Pour this authentic spicy marinade over chicken, seafood or even aubergines to make them come over all Caribbean.
chicken breasts, or chicken thighs, bones removed
- For the sauce
- 1-1½ scotch bonnet or other chillies according to taste, halved and seeded
- 50g/2oz root
ginger, peeled and chopped roughly
- ½ tsp ground
- small bunch fresh
thyme, leaves only
- 1 tsp freshly ground
- 120ml/4fl oz
white wine vinegar
- 120ml/4fl oz dark
- To serve
- rice and peas
pineapple, peeled, cored and cut in wedges
limes, 3 cut in wedges, 1 juice only
Put all the ingredients for the Jerk Sauce in a food processor and whiz until smooth.
Place the chicken in a large shallow dish, pour over the sauce, cover and leave to marinate in the fridge overnight.
On a hot griddle cook the chicken for 25-30 minutes, basting now and then with the leftover sauce. As it cooks, the thick sauce will go quite black in places, but don’t worry, as it falls off it will leave behind a really well flavoured, crisp skin, with lovely moist tender meat underneath.
Brush the pineapple lightly with oil and char grill until golden brown on all sides. Squeeze over the juice of one lime.
Serve the jerk chicken with the rice and peas, pineapple and wedges of lime on the side.