Happy Friday! Not only is it very nearly the Bank Holiday weekend, National BBQ Week is also starting tomorrow. So it seems only just and right that we share a BBQ recipe this weekend. We’re sending you off to the Caribbean with this Jerk Chicken recipe from 101 BBQ and Grill Recipes, but if you’ve got any veggies attending your bbq this weekend, make sure you check out this fab veggie burger recipe too!
Jerk Chicken with lime and caramelized pineapple
For this recipe, we need to first neck a pint of Malibu, then close our eyes and imagine ourselves on the sun kissed island of Jamaica where we’re going to be eating some delicious jerk chicken. Keep imagining and watch as the meat is cooked and smoked over a fire of pimento wood, giving the chicken a very distinctive taste. Now open your eyes, drink some more Malibu, get up off your ass and go cook this recipe.
2 teaspoons ground allspice
1 tablespoon black peppercorns
1 teaspoon grated nutmeg
1 teaspoon ground cinnamon
1 teaspoon sea salt
3 Scotch Bonnet chillies, chopped
10 spring onions/scallions, chopped
½ onion, roughly chopped
4 garlic cloves, sliced
5 cm/2 inches of fresh ginger, peeled and chopped
small bunch of fresh thyme, chopped
4 fresh bay leaves, torn
2 tablespoons molasses (maple syrup or treacle can also work)
80 ml/⅓ cup freshly squeezed lime juice
80 ml/⅓ cup sunflower oil
1 tablespoon dark rum
4 free-range chicken breasts, skin on
150 ml/⅔ cup marinade
1 lime, ½ thinly sliced and ½ freshly squeezed
1 tablespoon dark rum
1 teaspoon dark soy sauce
1 teaspoon dark brown sugar
½ pineapple, peeled, cored and cut into wedges
groundnut oil, for greasing (optional)
A salsa of your choice, to serve
rice salad, to serve
For the marinade, toast the ground allspice in a hot, dry, heavy-based saucepan over medium heat. When it is ready, it will release a strong aroma. Grind the allspice and peppercorns with a pestle and mortar or a spice grinder until they become quite powdery.
Blend all the ingredients together in a food processor to form a smooth, thick paste. Place in a clean, airtight container and refrigerate. The flavour of the marinade will improve over time.
Put the chicken in a bowl and cover with the Jamaican jerk marinade. Make sure the chicken is thoroughly coated, then cover and marinate in the refrigerator for at least 2 hours; overnight is ideal.
Remove the chicken from the marinade (reserve the marinade). Gently lift the edge of the skin on each chicken breast, creating a small pocket against the flesh. Take 1–2 thin slices of lime (1 for a small piece of chicken, and 2 for a large) and slide these under the skin. These will caramelize during cooking.
On the barbecue/grill, over medium heat, the chicken should take about 10 minutes each side; the juices in the middle should run clear. Baste with the marinade several times during cooking. Please note that this marinade was in contact with uncooked chicken, so always allow 5–10 minutes between the last time you baste and the end of cooking to ensure the marinade itself is thoroughly cooked.
Mix the lime juice, rum, soy sauce and sugar in a bowl and add the pineapple wedges. Mix to coat thoroughly. Remove the wedges from this mixture, paint with a little groundnut oil and place on the barbecue to lightly and evenly char.
Serve the chicken with the caramelized pineapple, salsa and a rice salad.