Caribbean Jerk Chicken

             I wanted something different, I felt the need to explore a flavour profile that I had pretty much ignored.  I wasn't sure exactly what until I saw a celebrity chef selling us some processed packaged stuff that paled in comparison to the real deal.  So I played around with this and came up with a quick simple marinade that tossed over some free-range chicken made for some seriously tasty chicken.  With flavours reflecting the Caribbean how could it not be a winner the zing of fresh lime and ginger, the warm undertones of earthy spices, a hit of chili and rum and all mellowed out by dark treacly muscovado brown sugar.  Served along side sticky coconut rice this chicken is a winner.

 

 

Caribbean Jerk Chicken

1/2 onion

4 cm piece of ginger

2 cloves garlic

2 tspns cinnamon

2 tspns all-spice

1 tsp smoked paprika

3 limes zest and juice

50 mils Dark rum

1 Tablespoon oil

2 Tablespoons brown sugar

chili to suit (I used two long red chilies  In the Caribbean they favour scotch bonnets)

1 tsp salt

Chicken pieces

 

Blend all the ingredients together in a liquidiser.  Toss chicken in marinade and leave for as long as you can 1 hour or better yet over night.  For the best flavour cook on the barbecue on a slow to medium heat and get some nice char flavours.  Otherwise roast pieces in oven until the juices run clear.

 

 

Sticky Coconut Rice

 

Simply cook rice as you would normally but replace the water or stock with coconut milk.