Jamaican jerk chicken

  • 2 kg chicken pieces
  • 80ml olive oil
  • 80ml distilled white vinegar
  • 120ml orange juice
  • 120ml lime juice
  • 120ml treacle
  • 60ml soy sauce
  • 1 bunch coriander, leaves chopped
  • 4 spring onions, chopped
  • 2 cloves garlic, chopped
  • 1 Scotch bonnet, serrano, or Thai bird chilli, seeded and minced
  • 3 bay leaves
  • 3 peppercorns
  • 2 tbsp ground sage
  • 1 tbsp ground allspice
  • 1 tbsp ground thyme
  • 1 2-cm piece cinnamon, crushed
  • 1 tsp freshly ground black pepper
  • 1/2 tsp ground nutmeg
1) Place the chicken pieces in a large baking tin.

2) In a jug combine all the remaining ingredients and mix well. Pour the spice mixture over the chicken coating each piece well. Cover with cling film and place the chicken in the refrigerator to marinate for 12 hours or overnight, turning once.

3) Allow the chicken pieces to come to room temperature. Meanwhile heat the barbecue until the coals are somewhat white with ash; the flame should be low. Place the chicken on the barbecue and cover with the lid. Barbecue for 30 to 35 minutes, turning pieces to cook evenly. Baste pieces with remaining marinade.

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