“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.”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Deeply slash the chicken then place in a large, shallow dish. Pour over the sauce and chill for 2-3 hours, or overnight.
  3. 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.

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