Jerk Chicken.

Jerk Chicken.

(For those that like it hot)

Equipment:

Large oven tray, lined with foil.

Preparation:

-1.7kg free range chicken, 

remove the back bone, turn the chicken breast side up, press gently on the chicken to flatten it, score the flesh. 

Season with sea salt.

Put in the prepared tin. Refrigerate until needed.

              For the Jerk marinade.

In a large frying pan, fry

-4 sliced medium onions, with

-4 cloves, chopped garlic,

-3 inch, finely, sliced ginger, 

-chopped chillies, (adjust to your own taste, I used 6 fiery Thai chillies), add

-plenty of sea salt / black pepper.

-2 tsp Allspice,

-1 tsp  ground cinnamon,

-herbs-bay leaves

           -thyme

           -Rosemary 

           -parsley.

Cook, stirring on low-medium heat until the onions have caramelised, then add

-1/2 cup rum,

-2 tbsp soy sauce,

-juice and zest of 1 large lime,

-1/2 cup water.

Continue to cook for another 5 minutes.

Turn the heat off and let the mixture cool completely.

When ready, rub the marinade liberally over the chicken (I use a freezer bag to protect my hand).

Cover with cling film and leave the chicken to marinade overnight.

1 hour before you want to cook the chicken, take it out of the fridge.

Oven 180c fan forced.

Roast 1hr-1hr 10 minutes.

Cook the chicken breast side down to keep the breasts juicy and moist, turn the chicken breast side up 10 minutes before the end of cooking time to crisp up the skin.

(Baste the chicken from time to time)