Traditionally, jerk-rubbed meats were cooked over pit fires using the aromatic wood from allspice trees, but in Jamaica today you are more likely to see the meats barbecued in repurposed oil drums that are filled with charcoal.
- 6 chicken drumsticks
- 6 chicken wings
- 2 tbsp vegetable oil
- 1 tbsp allspice berries (see Note)
- 2 scotch bonnet chillies (see Note)
- 3 thyme sprigs
- ¼ tsp dried thyme
- ¼ tsp dried chilli flakes
- 2 spring onions, chopped
- 3 garlic cloves
- 4 cm-piece ginger, chopped
- 2 tbsp flat-leaf parsley leaves, plus extra, to serve
- 2 tbsp apple cider vinegar
- 2 tbsp brown sugar
Coconut rice and beans
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 330 g (1½ cups) long-grain rice, rinsed, drained
- 250 ml (1 cup) coconut milk
- 400 g can kidney beans, rinsed, drained
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.
Marinating time overnight
Resting time 10 minutes
To make marinade, place all ingredients in a food processor with 1 teaspoon pepper and process to a paste. Place chicken in a large bowl and, wearing latex gloves, rub marinade all over chicken. Cover with plastic wrap and refrigerate overnight.
The next day, to make coconut rice and beans, heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 4 minutes or until softened and lightly coloured. Add rice and stir for 30 seconds to coat the grains. Add 500 ml (2 cups) water, coconut milk and 1 teaspoon salt. Bring to a simmer, then cover, reduce heat to low and cook for 15 minutes or until rice is cooked. Remove from heat and stand for 5 minutes, then stir through beans.
Meanwhile, remove chicken from marinade. Heat a barbecue or chargrill pan to medium-high. Brush chicken with oil and season with salt. Cook, turning, for 20 minutes or until cooked through. Rest for 5 minutes, then sprinkle with parsley and serve with coconut rice and beans.
• Allspice berries (whole pimento) are available from spice shops and select Middle Eastern food shops.
• Scotch bonnet chillies are very hot; wear latex gloves when handling. They are available from select greengrocers.
Photography Brett Stevens. Food preparation Leanne Kitchen and Phoebe Wood. Styling Vivien Walsh.
As seen in Feast magazine, November 2014, Issue 37.