Jerk chicken

Ingredients

Quantities for 6 servings.

• 1.6 kg Chicken, jointed
• 3 piece Scotch bonnet chillies
• 2 tbsp Allspice berries
• 6 piece Spring onions
• 8 sprig Thyme
• 30 g Ginger
• 6 clove Garlic
• 60 ml Soy sauce
• 2 piece Limes
• 2 tbsp Brown sugar
• 1 tsp Nutmeg and cinnamon
• 60 ml Neutral oil

Method

1. Blend the chillies, allspice, spring onion, thyme, ginger, garlic, soy, lime juice, sugar, nutmeg and oil into a thick paste.
2. Cut deep slashes into the chicken down to the bone and rub the marinade in with gloved hands, filling the cuts.
3. Refrigerate for at least eight hours, better a full day.
4. Bank the coals to one side of the grill and throw soaked allspice berries and wood chips on them. Put the chicken on the far side, away from direct heat.
5. Cook covered at 150-160 °C for an hour and a half, turning every half hour and adding more chips.
6. For the last ten minutes move it over direct heat for colour. Serve with lime and festival bread.