BBQ jerk chicken recipe By Prudence Wade, PA
1tbsp all-purpose seasoning
2 large handfuls of pimento leaves, soaked in water for 1 hour
“Jerk chicken is a popular Jamaican dish that is known for its aromatic and spicy flavours,” says Nathaniel Smith, author of new cookbook Flayvaful. “Jerk chicken is traditionally cooked on a grill over pimento wood and coal, which gives it that distinctive smoky flavour. The perfect jerk chicken for me has to get a slight smoke ring. I like to let mine cook on the BBQ and really soak up that smoke because it honestly penetrates right to the bone. Jerk chicken isn’t jerk chicken without some sweet jerk-spiced ketchup – it’s zingy, it’s sweet and it just adds an extra layer of love to this meat. “This delicious dish has gained so much popularity all over the world and is often served at BBQs, parties and family gatherings. So, fire up your grill and get ready to experience my take on the mouthwatering flayvas of jerk chicken.”
3tbsp pimento (allspice) berries, soaked in water for 1 hour
200ml Jamaican lager
For the lager-spiked honey jerk ketchup:
250g ketchup
200ml Jamaican lager
150ml chicken stock (reduced sodium)
200g honey
Juice of 1 lime, plus zest of ½
1-2tbsp leftover jerk marinade
Jerk chicken
For the wet jerk marinade:
Ingredients:
2tbsp pimento berries
(Serves 4-6)
1 cinnamon stick
8 skin-on chicken legs
1 whole nutmeg
350-400g wet jerk marinade
98 | mccarthyholden.co.uk
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