Prep 20 mins
Cook 45 mins
I like to use chicken on the bone for my jerk chicken and find that if i ask the butcher to cut a whole chicken into quaters, everyone gets to choose the piece that they like best.
- 2 onions, about 200g, roughly chopped
- 2 scotch bonnet peppers, seeded and roughly chopped
- 2 garlic cloves
- 4 cm piece gingerroot, roughly chopped
- 2 teaspoons fresh marjoram or 2 teaspoons fresh thyme
- 1⁄2 teaspoon ground allspice
- 120 ml cider vinegar
- 120 ml soy sauce
- 1 tablespoon honey
- 4 chicken quarters
- salt & freshly ground black pepper
- Place the onions, chillies, garlic, ging sler and marjoram in a food processor and blitz until well blended. Add the allspice, cider vinegar, soy sauce and honey and whizz again until smooth. Add salt and pepper to taste.
- Deeply slash the chicken then place in a large, shallow dish. Pour over the sauce and chill for 2-3 hours, or overnight.
- Preheat oven to 200 degrees centigrade. Transfer the chicken to a rack and sit it inside a roasting tin. Pour over the marinade and roast for 40-45 minutes, basting occasionally with the marinating juices in the roasting tin until cooked through and blackened.
I really enjoyed the dish. The only change I did is I added a red capsicum (for the colour) and a splash of Tabasco pepper sauce (for the heat) as I didn't have scotch bonnet peppers. I used chicken breast and because of the marinate it melted in my mouth as it was so tender. I've given it a 4 star as I felt it needed something more as the vinegar was a little overpowering, maybe an extra tablespoon of honey next time I make it? Thank you Lene
This is great tasting chiken!I also made half same as Bergy.Thanks Linda.
This is a special recipe! It goes right into my favorite chicken recipes. I made half the recipe no problem. I could not get Scotch bonnet peppers so used3 Jalapenos in the half recipe. The chicken looks wonder ful with it's burnt appearancem has a crunchy crust and tasted heavenly. Thanks Lene for a lovely dinner