Jamaican jerk chicken

Dan Hong makes this smoky Jamaican recipe with lots of chilli and allspice.

• serves

  4

• prep

  10 minutes

• cook

  50 minutes

• difficulty

  Easy

Ingredients

• 4 chicken marylands 

Jerk marinade

• ¼ cup fresh thyme leaves, or 1 tbsp dried
• 4 Scotch bonnet chili peppers, stems removed 
• 2 shallots, peeled and halved
• 6 cloves garlic, peeled
• 5 cm fresh ginger, peeled and coarsely chopped
• 2 tbsp ground allspice
• 2 tbsp dark brown sugar
• 1 tbsp black pepper
• 1 tbsp apple cider vinegar
• ½ cup vegetable oil
• 2 tbsp soy sauce
• 8 spring onions, white and green parts
• 2 limes, juiced
• Generous pinch salt 
• ⅛ tsp liquid smoke

• 2 tbs vegetable oil, for searing
• 1 tsp allspice
• Lime, to serve

Marinating time: 6 hours

Instructions

1. Score the chicken marylands to the bone and add to a large bowl.
2. Blitz all of the marinade ingredients in a food processor until it forms a smooth paste. Massage the paste into the chicken, wearing gloves if possible as Scotch bonnets are hot. Cover and marinate in the fridge for at least 6-8 hours, ideally overnight or up to 2 days.
3. Bring chicken up to room temperature before cooking. Preheat your oven to 170°C.
4. Heat a grill pan over medium-high heat. Add a drizzle of vegetable oil to the pan before adding the chicken skin side down. Season with salt and a pinch of allspice on both sides. Grill for a few minutes on both sides so that the skin has begun to char. Transfer to a baking tray and bake in the preheated oven for 45 minutes, basting with the marinade every 10 minutes.
5. Serve with a fresh wedge of lime on the side.

 

Recreate global street food favourites with chef Dan Hong in The Streets with Dan Hong on SBS Food.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.