Shhhh this recipe is a secret. No not really I’d love to say that this had been passed down through generations of my family but truth be told I developed it myself for MasterChef and so have no problems sharing it with you guys.
Ingredients (Serves 4)
4 tsp Ground Pimento (DO NOT confuse this with Spanish Pimenton)
½ Nutmeg Grated
2 1/2 Scotch Bonnet Peppers Seeds in
Thumb sized piece Ginger
8 cloves Garlic
Dark Soy Sauce mixed with Water in a 3:4 ratio (Hard to be specific with this measurement other than to say enough so that when all the ingredients are blended it forms a smooth paste)
Juice of 2 Limes
Combine All ingredients in a Blender and Blend to a smooth paste.
Alternatively you can purchase a pre made Jerk Paste (I recommend Jamaicas Pride over Dunns River, both of which are available in UK Supermarkets). In all honesty most of the time I will do this, it doesn’t have the same fragrance as the recipe above though so if you have time definitely make your own. When using your homemade paste you will be able to use considerably more than you would use if you are using the shop bought paste. For the latter I recommend between 3 teaspoons for 8 Chicken Thighs.
8 Chicken Thighs
Either 4 Tbsp Homemade Jerk Marinade (reserve excess) or 3 heaped tsp Shop bought Jerk Paste
3 Large Spring Onions (or Scallion as theyre called in the Carribean), Sliced
4 Cloves of Garlic (only if you're using shop bought paste), Sliced
Soy Sauce (only if you're using shop bought paste)
1 tbsp Encona Hot Sauce (or other brand)
1 tbsp Encona Jerk BBQ Sauce
Stab the chicken thighs with a sharp knife so as to allow the marinade to penetrate it
Then in a roasting dish combine first 7 ingredients and rub into the chicken
Wrap the tray in foil and place in fridge overnight to marinate.
Using the reserved jerk paste add some of it to a saucepan with more Jerk BBQ sauce, water, tomato purée and honey to form a glaze. This should have a thickish consistency that can be brushed onto the chicken whilst it cooks.
Once the chicken had marinated preheat your BBQ and add the chicken skin side down to render out some of the fats.
Turn and baste with the glaze until the chicken is cooked meaning that the meat closest the bone is piping hot and the juices run clear.