JERK CHICKEN
Ingredients
750 grams chicken on the bone, cut in 4 pieces
Salt to taste
Crushed black peppercorns to taste
½ tsp all spice
1 tsp coriander powder
½ tsp cumin powder
½ tsp clove powder
½ tsp cinnamon powder
1½ lemons
1 small onion, quartered
3-4 garlic cloves
2 spring onions, roughly chopped
1 green chilli
3-4 thyme sprigs
1 tbsp soy sauce
1 tbsp oil
Sliced spring onion greens for garnish
Salad to serve
Lemon wedges to serve
Method
1. Take chicken drumsticks in a bowl, make incisions on them. Sprinkle salt, crushed black peppercorns and all spice. Add coriander powder, cumin powder, clove powder cinnamon powder and squeeze 1 lemon in it. Rub till well coated. Set aside for 15-20 minutes.
2. In a blender jar, add onion, garlic, spring onions, break and add green chilli. Squeeze remaining lemon and add thyme sprigs. Blend to a smooth paste.
3. Transfer the prepared paste into the chicken, add soy sauce, ½ tbsp oil and rub well. Refrigerate for 10-15 minutes.
4. Preheat the oven at 180˚C.
5. Heat remaining oil in a non-stick grill pan, place the chicken drumsticks and cook each side on high heat for 3-4 minutes.
6. Transfer them on a baking tray and bake for 15-20 minutes. Transfer them onto a serving plate.
7. Garnish with spring onion greens and serve hot with salad and lemon wedges.
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