Combining all the colour and powerful flavour of the Caribbean, this barbecued jerk chicken is summer feasting at its best.
Ingredients
- 2 brown onions, coarsely chopped
- 6 garlic cloves, coarsely chopped
- 6cm-piece fresh ginger, peeled, coarsely chopped
- 2 long fresh red chillies, seeded, coarsely chopped
- 2 teaspoons dried chilli flakes
- 1 teaspoon ground cinnamon
- 1 tablespoon allspice
- 2 tablespoons dark rum
- 2 tablespoons brown sugar
- 75g (1/4 cup) barbecue sauce
- 3 x 1.2kg whole chickens
- Olive oil spray
- Long fresh red chillies, thinly sliced, to serve
- Lime slices, barbecued, to serve
Pineapple & ginger chutney
- 1 small pineapple, peeled, cored, cut into 1.5cm pieces
- 1 small red onion, finely chopped
- 1 long fresh red chilli, seeded, finely chopped
- 1/4 cup chopped fresh coriander
- 2 tablespoons chopped fresh mint
- 2 tablespoons fresh lime juice
- 2 teaspoons finely grated fresh ginger
Method
- Step 1Process the onion, garlic, ginger and chilli in a food processor until finely chopped. Add chilli flakes, cinnamon, allspice, rum, sugar and barbecue sauce. Process until combined.
- Step 2Rinse the chickens inside and out under cold running water and pat dry with paper towel. Place 1 chicken, breast-side down, on a clean work surface. Use kitchen scissors to cut along either side of the backbone and discard. Turn chicken, breast-side up, and push down to flatten. Tuck wings under. Use a sharp knife to cut six 1cm-deep, 4cm-long slashes into the thickest part of the chicken. Repeat with the remaining chickens. Place in a glass baking dish. Add the onion mixture and rub to coat. Cover with plastic wrap and place in fridge for 4 hours or overnight to develop the flavours.
- Step 3Preheat a barbecue flat plate on medium. Drain the chicken from marinade, reserving the marinade. Spray the chicken with oil and season with salt and pepper. Cook for 4-5 minutes each side or until well browned. Transfer to a baking dish and add the reserved marinade. Close the barbecue hood and cook the chickens for 25-30 minutes or until golden and the juices run clear when the thighs are pierced with a skewer. Set aside for 5 minutes to rest.
- Step 4To make the pineapple & ginger chutney, combine pineapple, onion, chilli, coriander, mint, lime juice and ginger in a bowl. Season with salt and pepper.
- Step 5Cut each chicken piece in half and place on a serving platter. Top with chilli and serve with the chutney and barbecued lime slices.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1405 kj
Energy
8g
Fat Total
3g
Saturated Fat
3g
Fibre
50g
Protein
169mg
Cholesterol
185.24mg
Sodium
10g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
Notes
Jamaica is famous for “jerk” – meat that’s marinated for hours in chilli and spices.
- Author: Cynthia Black
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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