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Special Consideration
Key Ingredient
Cuisine Category
- Cuisine: Jamaican
- 4–6
Jerk seasoning has three main ingredients: allspice, thyme and extremely hot scotch bonnet chillies. Add rice and beans, and festival bread, if desired, to create a Jamaican feast. You will need to soak the beans and marinate the chicken overnight.
Ingredients
1 onion, chopped6 spring onions, chopped, plus extra, to serve
1 tbs sea salt flakes
2 tsp black pepper
2 tbs thyme leaves
2 tbs vegetable oil
1½ tbs ground allspice
2 tsp ground cinnamon
½ tsp ground nutmeg
3 tsp finely grated ginger
2 tsp brown sugar
80ml (⅓ cup) lime juice
60ml (¼ cup) cane* or rice vinegar
2 scotch bonnet or 3 habanero chillies*, seeded, chopped
2 garlic cloves, finely chopped
1.8kg whole chicken, cleaned, jointed
Salt to taste
Lime wedges, to serve
Rice and beans
200g (1 cup) dried kidney beans, soaked in water overnight, rinsed, drained
3 sprigs thyme
4 garlic cloves, bruised
1 tsp black pepper
300g (1½ cups) white long-grain rice, rinsed, drained
400ml can coconut milk
1 scotch bonnet or habanero chilli
3 spring onions
2 tsp salt
Preparation
To make jerk marinade, process sea salt flakes, black pepper, onions, thyme, oil, spices, ginger, sugar, lime juice, vinegar, chillies and garlic to a paste. Using latex gloves, rub the marinade over the chicken. Place in a bowl, cover and refrigerate overnight.To make rice and beans, place beans in a large saucepan. Cover with 1.5L water, add black pepper, thyme and garlic, and bring to the boil. Reduce heat to medium, cover and simmer for 55 minutes or until beans are just tender.
Add rice, coconut milk, chilli, spring onions and 2 tsp salt, and stir to combine. Bring to the boil, then reduce heat to low, cover and cook for 20 minutes or until the rice is tender and the liquid has absorbed. Remove and discard thyme, garlic, chilli and spring onions.
Preheat a barbecue (ideally, a woodfired one for smoky flavour) to high, then adjust to medium and grease the grill. Remove chicken from marinade, season with salt, then cook, turning, for 20 minutes or until chicken is cooked through.
Place chicken on a platter with lime wedges, scatter over extra spring onions and serve with rice and beans, and festival bread, if desired.
Serve with festival bread.
* Cane vinegar is made from sugarcane juice and is available from Asian food shops. It may be labelled sukang maasim.
* Scotch bonnet and habanero chillies are very hot; wear latex gloves when handling. Both are available from selected greengrocers.
Photography by Alan Benson. Food Preparation and merchandising by Jerrie Lloyd.
If you enjoyed this Jerk chicken recipe then browse more Jamaican recipes, barbecue recipes, entertaining recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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