On Bank Holiday Monday the weather was pretty perfect – hot sun, barely a breeze, not a cloud in the sky… So I decided that it was a perfect day for Jerk Chicken! This recipe is enough for 4 if you have it with some peas and rice, although the smells may tempt your neighbours over…
This recipe is once again based (heavily in this case) on one from Jamie Oliver – the Jalapeño breads are entirely his, but so perfect that I couldn’t help sharing them with you!
1 tbsp allspice berries, ground
1 tbsp black pepper
1 tbsp chilli flakes, ground
1/2 tbsp muscavado sugar
a dollop runny honey
a few springs of fresh flat-leaf parsley
some fresh coriander leaver
1 and a 1/2 scotch bonnet chillies, finely chopped
!!Feel free to add more or less chilli according to taste!!
2 cloves of garlic
5cm piece of ginger, peeled and grated
the green of 2 spring onions, finely sliced
4 skin on chicken thighs
4 skin on chicken legs
For the Jalapeño breads
250g self-raising flour, with extra for dusting
250g yoghurt (can be fat-free)
1/2 tsp baking powder
1 jalapeño, finely sliced
Mix together the allspice berry powder, ground peppercorns and chilli flakes, using a pestle and mortar to ensure they are all fine.
Mix in the sugar and the honey, and add the chopped herbs, chillies, garlic and ginger. Bash it up again.
Make sure you wash your hands whenever you touch the chillies, because boy are they hot!
Get yourself a drink to make the cooking experience even more pleasurable.
Add the spring onion and a large drizzle of olive oil, and mix well.
Now add the chicken to the marinade, and massage the marinade into it. Jamie suggests using gloves if you have them – if you don’t, just don’t touch your eyes (or go to the toilet boys) until you have washed your hands about a million times. Trust me.
Leave the chicken to marinate in the fridge for at least 2 hours – I did mine for 4 and it was delicious, but the best will be if it’s left overnight.
Cook the chicken on a barbecue for about 30-40 minutes, turning often, until the chicken is cooked through. Equally you can cook them in the oven at 200c/400f/gas mark 6 for 30 minutes, turning occasionally, and then cook them for 5 minutes on a barbecue to give them the deliciously charred look.
While the chicken is cooking, make the jalapeño breads. These are awesome.
Combine the flour, yoghurt and baking powder in a bowl, and when it starts coming together tip it onto a floured surface and knead it. Split it into 4 pieces, and roll each out to about 2mm thick. Scatter the jalapeños and a good pinch of salt over them, and gently press them in. (You can also make them without the jalapenos for those who are not too keen!)
Put the breads on the bbq and cook them for a couple of minutes each side – if you turn them relatively often this prevents over cooking.
Squeeze some lime over the chicken, and serve with the flatbreads and a small bowl of yoghurt.