1tsp whole black peppercorns
5tbsp dark soy sauce
7 spring onions
4tbsp fresh lime juice
1 medium onion
4tbsp fresh orange juice
2 Scotch bonnet peppers
3tbsp olive oil
10 garlic cloves
2tbsp Worcestershire sauce
10 sprigs of fresh thyme
1tbsp browning
6 dried pimento leaves (optional)
Method:
3 dried bay leaves
1. Make the wet jerk marinade:The first thing you want to do is toast your pimento berries, cinnamon stick, whole nutmeg and peppercorns in a pan over medium-high heat for a few minutes or until fragrant. By doing this you intensify the flayvas! Now you want to grind your toasted spices until coarse. If you don’t have a spice grinder, you can simply add all of these ingredients to the blender, minus the nutmeg. You’ll need to grate in the nutmeg before blending. Now add all the remaining ingredients to the blender and blitz until smooth. Transfer to an airtight container and store in the refrigerator for up to two weeks.You can also freeze this in cubes and defrost when ready to use; however, it will lose some potency. 2. For the jerk chicken: Pat the chicken legs dry, then poke carefully with a knife to create some holes. Season with the wet jerk marinade and all-purpose seasoning, carefully separating the skin from the legs to get it all up in there! Cover and leave to marinate in the refrigerator for at least 24 hours or up to 48 hours.
4tbsp dark soft brown sugar
2tbsp honey
2tbsp white vinegar
2tbsp minced fresh ginger
1tbsp flaky salt
1tbsp ground allspice
1tsp black pepper
3. Remove the chicken from the refrigerator and allow it to sit at room temperature for 30 minutes.
4. Prepare a charcoal grill (with a lid) for indirect cooking – this means you want your coals on one side and the other side to have no coal under the grates where your meat will sit.You’re looking for a temperature of 150-160°C and the majority of your coals should be white.You can cook at a higher temperature, but I personally prefer more of a low and slow method.You don’t want too much coal as you will ‘bun up the chicken’, as my grandad would say.You can add coal later to maintain the temperature. 5. Now oil your grates. Opposite the coals you want to create a layer using two-thirds of the soaked pimento leaves and a few of the pimento berries; it’s fine if some fall through the grates.You essentially want the leaves as a bed for the chicken. Shake off the excess marinade from the chicken and place skin-side up on the leaves. Close the lid and leave to cook for 15 to 20 minutes. You want your top vents completely open and bottom/side vents half to two-thirds open. Continued on following pages >
mccarthyholden.co.uk | 99
Made with FlippingBook - professional solution for displaying marketing and sales documents online