Jerk chicken

Recipe from: 11 September 2015
recipe, braai, chicken

Ingredients 19
Servings 6
Time 00:20

Ingredients

  • 12
    bone-in chicken thighs
  • sour cream
  • MARINADE:
  • 1/2
    large onion
  • 2
    scotch bonnet peppers
  • 4
    tsp
    garlic powder
  • 2
    tsp
    ground all-spice
  • 2
    tsp
    dried time
  • 1
    tsp
    cayenne pepper
  • 1
    tsp
    ground black pepper
  • 1
    tsp
    dried sage
  • 1/2
    tsp
    ground nutmeg
  • 1/2
    tsp
    ground cinnamon
  • 2
    tsp
    salt
  • 2
    tsp
    granulated sugar
  • 2
    Tbs
    vegetable oil
  • 2
    Tbs
    soy sauce
  • 4
    Tbs
    white wine vinegar
  • 2
    Tbs
    lime juice
 

Method

00:15
 

In the kitchen:
Clean the chicken thighs.
Peel the onion for the marinade  and chop it finely. Wash the peppers and remove the seeds, then chop finely.  Mix the onion and peppers with the rest of the ingredients for the marinade in a bowl and then add the chicken thighs. Allow to marinade for 12-24 hours.

Equipment:

Pizza stone, griddle

At the barbecue:

Prepare the barbecue for direct heat, approx. 200 °C. Cook the chicken thighs for around 7 minutes on each side until the core temperature reaches 75 °C – test  using  a thermometer.
Remove the chicken from the grate and allow it to rest for 5-10 minutes and serve with sour cream. The dish goes well with rice and peas.

Recipe reprinted with permission of Weber.

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