Jamaican Jerk Chicken Ingredients 8 Chicken Drumsticks or thighs Lime wedges to serve Jamaican Jerk Baste: 45 ml Olive Oil 1 Onion chopped 10 ml Robertsons Garlic Flakes soaked in boiling water and drained 10 ml Robertsons Crushed Chillies 3 ml Robertsons Atlantic Sea Salt 3 ml Robertsons Mixed Spice 3 ml Robertsons Ground Cinnamon 1 Lime juice and grated zest
Instructions 1. To make the basting, heat the oil and add onion, garlic and chilli and cook, stirring frequently, for about 10 minutes or until the onion is softened and starting to brown. Sprinkle over the salt. 2. Add the spices and the lime zest and juice, and stir well to mix. Place in a large bowl. 3. Remove the skin from the chicken pieces. Make a few shallow slashes in the meat of each piece, and then add to the bowl. Turn the pieces to coat thoroughly with the basting, rubbing it into the slashes in the meat. 4. Cover and leave to marinate. 5. Prepare a charcoal fire.When it has burned down to coals covered with grey ash, remove the chicken pieces from the marinating baste and braai them for 20–25 minutes, turning and brushing frequently with the basting, until cooked all the way through. 6. Serve the chicken hot, garnished with lime wedges.
You can find this recipe online at: www.robertsons.co.za/recipes/jamaican-jerk-chicken