Yeah, I know what you are thinking. What the heck is Jerk Chicken? No. This is not a bad chicken. The “Jerk” here refers to the marinade, which is a typical Caribbean marinade used for all kinds of meat and poultry. It is definitely something different from our usual BBQ or Teriyaki marinades and I absolutely love the intense flavors coming from this dish.
6 Chicken Thighs
4 green onions – roughly chopped
3 garlic cloves
1 tsp fresh thyme leaves
6g ginger – peeled and sliced
Juice of one lime
1/2 juice of one orange
1 & 1/2 tsp allspice
2 tsp brown sugar
1/4 cup soy sauce
1/4 cup white vinegar
1/2 cup olive oil
Salt & ground black pepper (to taste)
Serves 4 – 6
Recipe source: Steve’s cooking
In a large bowl, wash chicken in cold water with some vinegar and lime.
In blender, add green onion, chilli, garlic, thyme, and ginger. Pulse well.
Add lime juice, orange juice, all spice, brown sugar, soy sauce, vinegar, olive oil, salt, and pepper. Blitz until smooth.
Drain the chicken. In a roasting pan, place chicken and pour marinade on top, reserving some for basting. Wrap the pan with cling wrap and pop it in refrigerator overnight.
Preheat oven at 150C. Roast chicken skin side down for 20 mins.
Baste the chicken with the reserve marinade on both sides and return to oven for another 10 mins. Turn up the temperature to 190C. Baste the chicken one more time and continue to roast the chicken for another 10 mins. Remove from oven and allow it to rest before serving.