Homemade Jerk Chicken
Jerk marinade
Serves 6
• 1 Tegel whole chicken – butterfly by making a cut down the back bone and flattening
• 1 medium onion, chopped
• 2 spring onions
• 12 whole allspice
• 2 tbsp grated fresh ginger
• 2 bay leaves
• 1 tbsp fresh thyme
• 3 cloves garlic
• 2 tbsp soy sauce
• 1 fresh chilli
• Juice from 2 limes
• 2 tbsp cooking oil
• Water if you need to thin sauce
Jerk sauce:
• ¼ cup marinade (above)
• ½ cup tomato sauce
• 1 tbsp soy sauce
Method:
Jerk marinade: put all ingredients in a blender or mortar and pestle, and blend until smooth. Slash chicken thighs and legs and smother with the marinade (save ¼ of this for jerk sauce, see below) and leave for as long as you can. Place in a roasting dish and cover with foil, cook for 40 minutes at 2000C. Remove foil and cook for a further 15-20 minutes or until the chicken is well browned and fully cooked.
Jerk sauce: put remaining marinade in a saucepan with tomato and soy sauce; bring to the boil for 5-7 minutes until thickened. Chop chicken roughly and serve with jerk sauce and rice and peas
Tegel
Fresh Chicken
No.18
Wattie’s
Tomato Sauce
Squeeze
560g
Main Divide
Riesling
750ml *
For more great chicken recipes visit
www.tegel.co.nz/worldkitchenFor on demand go to
www.TV3.co.nz
