Spice-coated grilled Chicken

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Time:   1 hour(s) 15 minute(s) 

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  • 1 fresh chicken quartered or 4 legs (drum+thigh)
  • Spice paste
  • 1 tablespoon ground allspice (1/3 cup – 20 g allspice berries)
  • 7 spring onions (sliced)
  • 3 scotch bonnet or jalapeno chili
  • 3 cloves garlic
  • 4 springs fresh thyme (leaves only)
  • 5 fresh or 2 dried bay leaves
  • salt and freshly ground black pepper
  • ⅓ cup dark rum
  • ⅓ cup vinegar
  • Jerk sauce
  • 3 tablespoons freshly grated ginger
  • 3 cups  (750 ml) water
  • 3 tablespoons cornstarch dissolved in 3 tablespoons of water
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Jerk Chicken – Jamaica

Serves 4


1. Place the ground allspice (If using allspice berries, dry-roast them in a small skillet over medium heat to activate the flavors, then grind them in a mortar or blender until powdery), spring onions, chilies, garlic, thyme, bay leaves, salt and pepper in a food processor and grind to a paste.
2. Place the chicken pieces in a bowl and cover with the paste. Seal and marinate in the refrigerator overnight
3. When ready to cook, grill or broil the chicken as you would for any other recipe
4. To make the jerk sauce, place the remaining spice paste used to marinate the meat, place it in a small saucepan and the grated ginger and water. Mix well and bring to a boil over high heat. Reduce the heat to low, add the cornstarch mixture and stir until thickened. Serve on the side if desired.


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