• Aine Boyle

BBQ JERK CHICKEN


Serves 4-8

1 whole chicken or equivalent pieces (1- 1.5kgs)

1 tbsp allspice berries

1 tbsp black peppercorns

½ tsp cinnamon

½ tsp ground nutmeg

1 tbsp fresh thyme, chopped

4 spring onions, chopped

2 scotch bonnet or other hot chillies - finely chopped (use rubber gloves to chop them!)

1 tbsp coconut sugar

½ tsp salt

2 tbsp soy sauce

juice of a lime


Method: Heat the oven to 180˚C.

Grind the allspice and peppercorns, and combine with the onions, thyme, cinnamon, nutmeg and chilies. 

Mix and loosen with a splash of olive oil. Pour into a wide bowl and stir in the soy sauce, sugar, salt and the lime juice.

Add the chicken pieces one by one, massaging the mixture into the chicken as you go (don’t forget to rub under the skin, too). Marinate for as long as you can but preferably overnight.

Place the chicken pieces in a warmed roasting dish and cover with foil. Cook in the oven for 45 mins, then rest the meat until you’re ready to barbecue.

Finish the chicken pieces on the barbecue, grilling for a minute or two on each side.