This is a Jamie Oliver recipe for Jerk Chicken. Actually it's his friend's Levi but I have changed it a bit to suit what I had in my pantry.
This is now my favourite jerk chicken recipe, it is absolutely delicious. Just make sure you have all the doors and windows open when you make this because it will smoke out everything set your fire alarm off and the smell will stick to your furniture for quite a few days. But let me tell you it is all worth it!
Or you can just make this outside on the BBQ instead of your griddle pan in the kitchen!
1 tablespoon allspice
1 tablespoon black peppercorns
1 tablespoon dried chilli flakes
½ tablespoon raw sugar
1 tablespoon honey
1 teaspoon parsley
1 garlic clove
1 teaspoon ginger
1 spring onion, trimmed and finely sliced
500gm chicken wing pieces
1 lime to squeeze over chicken when done
In a bowl mix Allspice, peppercorns, chilli flakes sugar and honey.
Then add the parsley, garlic and ginger to the spice mixture.
Add the green parts of the spring onions and a good drizzle of oil and mix well.
Pour the marinade over the chicken and massage it in. Leave to marinate in the fridge for at least 1 to 2 hours, but preferably overnight. (I highly recommend overnight if you can wait the flavour is incredible).
Place the chicken, skin-side down, on the pan or barbecue over a medium heat and cook for 30 turning often, or until the chicken is golden and cooked through.
When the chicken is ready, squeeze over a little lime juice, then take off the grill ready to tuck in.
You could also cook this in the oven at 200°C/400°F/gas 6 for 25 to 30 minutes, turning occasionally, then finish them off on the barbecue for 5 minutes to get all lovely and charred.