Hat tip: @LyttleR
Feeds 4-6
- 8 chicken thighs (boned or otherwise) - tbh any chicken will do but leg/drumstick/thighs are best, can even jerk an entire chicken
- Handfull of molasses (unrefined) sugar
- 2 tsp Dunn's River dry jerk seasoning: http://www.gracefoods.co.uk/gallery/dr_jerk-10.jpg
- 1 tsp Dunn's River wet jerk seasoning: http://www.gracefoods.co.uk/gallery/dr_jerk_seasoning-16.jpg
- 1/2 tsp Ground allspice
- 1/5 bottle of Beer/Pale Ale
The easiest chicken to use (as was used at #Fel) was boned thighs, it's quicker to marinate and quicker to cook. That said, if you have the time I always find chicken on the bone gives much better flavour. However, you need to slice into the flesh in slashes so the marinade can penetrate.
Start by washing the chicken, don't worry about drying as any left over moisture is used in the marinade, however drain most of it off. Now add the molasses, gently massaging it around the chicken until it has dissolved. This should start to give the chicken a light brown colour.
Now add the dry jerk seasoning and allspice. Dunn's River is the best stuff I've come across, it really is worth sourcing this. Again, massage this into the chicken, the colour should start to get darker. Once it's evenly distributed you can add the wet stuff - precise measurements are to taste, however be careful with the wet stuff as it packs a punch. Once again massage this into the chicken.
Finally add a glug of beer, 1/5 of a bottle. The Jamaican's would argue Red Stripe is the best, personally any larger will do, a pale ale even better imho. Thoroughly mix everything together, et voila.
Leave for a couple of hours prior to cooking to allow the marinade to penetrate the meat.
For best results cook over a fierce bbq to get caramelise the sugars. Season with salt and pepper once you've turned the meat. When it's cooked, allow to rest for 5 mins before wolfing down.