This national dish of Jamaica never disappoints. This spicy twist on the traditional bbq chicken hits all the flavors-sweet, salty, spicy, and extremely fragrant. I love the combination of the tender dark meat and the spicy crust you get with the grill. Served with a light slaw, this dish is great for the backyard bbq!
Serves: 4
Ingredients:
- For the marinade:
- ½ cup soy sauce
- ½ cup Worcestershire sauce
- Large bunch of thyme
- 1 heaped tbsp allspice
- ½ tsp ground cinnamon
- ½ white onion, roughly chopped
- Salt and pepper
- 1 tbs sugar/honey
- 2 tbs olive oil
- 4-6 garlic cloves
- 2-inch piece of ginger, roughly chopped
- 2 bay leafs
- 2-3 habaneros, deseeded
- 2 tbs white vinegar
- 1 ½ lbs chicken thighs, boneless and skinless
- For the slaw
- ½ cabbage, red or white, shredded
- ½ white onion, thinly slices
- 2 carrots, thinly sliced
- Small handful mint and parsley, chopped
- 2 tbs greek yogurt
- Juice/zest of 1 small orange and lemon
- 1 tbs extra virgin olive oil
- Salt and pepper to taste
- For the Jerk BBQ sauce
- 3 tbs olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- ½ tbs brown sugar
- 1 tbs smoked paprika
- 3 tbs apple cider vinegar
- ¼ batch marinade
- ½ cup ketchup
- ½ cup water
- Salt and pepper
Procedure:
- For the jerk marinade
- In a blender add all the ingredients and blend until smooth
- For the bbq sauce
- Add the oil, onions, and garlic to a pan on medium heat and coom for 3-5 minutes or until fragrant.
- Add the brown sugar and paprika continue cooking until caramelized
- Deglaze with the vinegar, reduce to a syrup and add ¼ of the jerk marinate
- Cook the mixture for another 5-6 minutes or until very fragrant before adding the ketchup and water
- Reduce heat to a simmer and cook out for 15-20 minutes
- Taste and finish with salt and pepper as needed
- For the chicken
- Marinade the chicken in ¾ of the marinade for 2-24 hours
- Heat up a grill on high for 10-15 minutes
- Add the chicken in one flat layer, cook until the bottom is brown and caramelized
- Flip and cook until internal temperature reaches around 165
- Coat both sides in the bbq sauce and finish cooking until the temperature hits 185 and both sides are nicely charred.
- Remove to a plate, cover with foil, and rest for at least 5 minutes
- For the slaw
- Add all the ingredients to a bowl and toss to combine
- Taste and adjust seasoning as needed.
ace for food 