Jamaican Jerk Chicken

1. In a food processor, combine all the ingredients above, except for the chicken, and process to a coarse paste. Pour the marinade into a dish, add the chicken and turn to coat. Cover and refrigerate overnight if possible or for at least for a couple of hours in the fridge. Bring the chicken to room temperature before proceeding.
2. Heat the oven to 180°C for fan assisted or 200°C for ovens without a fan (gas 6) and cook for 30-35 minutes or until cooked through.
3. Serve with wedges, rice or as a wrap in one of Shemin’s Indian Breads. The chicken itself is super flavourful, so you don’t really need any hot sauce, but add if you wish!

Tips:

1. To grill: Grill the chicken over a medium-hot heat, turning occasionally until well browned and cooked through, roughly 35 to 40 minutes.
2. To barbecue: Get the coals burning 1 hour or so before you’re ready to cook. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over a slow and indirect heat for 30 minutes.
3. We had ours with wedges and you can see our wedges recipe here. You can use any spice blend to make these or season with salt or for even more flavour Shemin’s Chilli & Garlic Salt.
4. We used boneless chicken thighs for this recipe, you can also use one chicken quartered or thighs with bones in, or chicken wings and drumsticks. If you have marinade left over you can freeze it.