Jerk chicken is always a big hit with me at a barbecue. I know you can buy jerk sauce in supermarkets now, but I reckon a lot of people don’t know just how easy it is to make yourself. I love to serve my jerk chicken with grilled pineapple, and you can serve rice with it too.
A lot of recipes use soy sauce to moisten their jerk marinade, but I prefer to use rum. I find it really adds to the flavour, but also helps me to keep the saltiness in check. And who doesn’t like rum?! There’s also a bit of brown sugar in this recipe to balance the heat from the chillies and to help get that BBQ stickiness – yum!
This jerk sauce is great brushed on vegetables too – especially cauliflower which makes a great veggie/vegan BBQ dish.
- 300g high welfare chicken thighs and drumsticks
- Pineapple batons for grilling to serve
For the jerk sauce:
- 1-2 scotch bonnet chillies
- 6 spring onions
- 2 cloves garlic
- 3 sprigs thyme
- Juice 1 lime
- 2 tsp allspice
- 1/2 tsp cinnamon
- 2 tbsp dark rum
- 2 tbsp dark brown sugar
- About 1cm section of fresh ginger
- Whizz the jerk sauce ingredients together and taste to check whether you need to adjust anything.
- Coat the chicken in the sauce and let it marinate for as long as you’ve got, but preferably overnight.
- Check the barbecue is ready by holding your hand over it. If you can hold your hand above the grill (not on the grill!) for about 3-4 seconds then you’re good to start cooking your chicken.
- Pop the pineapple on the barbecue too ready to serve when the chicken is ready.
- Cook the chicken through and then it’s ready to serve with the juicy grilled pineapple.
Alternatively, you can brown the chicken in a griddle pan before finishing it off in the oven for about 30 minutes at 200°C. Great for if you cooking a midweek meal or if your good old British barbecue gets rained off!