Birdie’s tasty jerk chicken recipe is the perfect meal for welcoming newcomers into her home – and great for feeding a crowd. This simple meal is packed full of all the sunny flavours of the Caribbean classic, with a sweet and spicy marinade to coat the chicken in. A delicious meal for sharing, get the whole family round to enjoy this fiery dish. For a simple side, try serving with Birdie's sweetcorn and pepper salad.
- Make 4 diagonal cuts on the skin side of each chicken leg, down to the bone. Mix all of the marinade ingredients together and season. Rub the marinade all over the chicken, working it into the cuts. Marinate, covered, in the fridge for at least 3 1/2 hours, or preferably overnight.
- Preheat the oven to gas 5, 190°C, fan 170°C. Put the chicken on a foil-lined baking tray and roast for 30 minutes, then turn the heat up to gas 6, 200°C, fan 180°C and cook for another 20 minutes, or until cooked through with no pink meat showing. Serve with lime wedges on the side to squeeze over the top.
Feeling inspired? Have a go at making the jerk marinade from scratch. Simply combine 2 tbsp ground allspice, 1 tsp onion granules, 1 tsp ground cinnamon, ½ tsp ground nutmeg, 1 tsp sea salt, 1 tbsp chopped thyme, 8 finely minced garlic cloves, 2 finely chopped Scotch Bonnet or mixed chillies, 2 finely chopped spring onions (including the green tops), 2 tbsp soy sauce, 2 tbsp clear honey, 2 tbsp soft brown sugar, and the juice of half a lime. Marinate and cook the chicken as above.
Finely chop leftover chillies and spring onions and throw into a stir-fry. Add a squeeze of lime juice for a bit of added zing!
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.