Serves 4 - 6 people
Jamaica
Jerk cooking probably evolved from a way of smoking and preserving meat used by the Arawak Indians, who settled in Jamaica from South America over 2,500 years ago. Today, Jerk huts selling the spicy, aromatic dish can be found all over the Caribbean.
INGREDIENTS:
2 scotch bonnet or jalapeño chilli peppers, chopped
2 tbsp thyme
1 tbsp ground allspice
4 cloves garlic, chopped
1 tsp fresh ginger, grated
2 tbsp honey
2 tsp salt
2 tsp ground black pepper
1 lime, juiced
1 ½ fl oz (45ml) olive oil
4 chicken breasts, cubed, or 1 chicken, cut into pieces
Place all the ingredients apart from the chicken in a blender and process until smooth. Pour the marinade over the chicken and allow to marinate for at least an hour.
Either grill the marinated chicken on a barbecue until cooked through, or bake in the oven at 400°F (200°C) for 25 to 30 minutes, turning half way through the cooking time. Serve immediately with rice‘n’peas.