This week our #aroundtheworldin80bbqs tour continues with a trip to Jamaica! We've gone for the popular carinival classic, Jerk Chicken. Served with the quintessential accompaniment, Rice and Peas - cooked using the Weber Gourmet BBQ System Dutch Oven; due to be released October 2015. We've adopted the sear and slide method for crisp chicken skin packed full of heat and flavour without risking a juicy tender chicken thigh. Beautiful! |
Jerk Chicken with Rice and Peas
INGREDIENTS (Serves 4) You will need the following:
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EQUIPMENT You can use a Gas or a Charcoal Weber BBQ;
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IN THE KITCHEN
- Into a blender add the following:
- 1 bunch spring onions, Fresh Ginger, Garlic Cloves, Shallot
- Chillies, Dried Thyme, Juice 1 lime, Soy Sauce, Vegetable Oil
- Brown sugar, 1 tbsp Ground allspice, generous pinch of salt
- Blend to a thick paste (don't be tempted to add water)
- Taste and adjust to taste; the mix should be quite salty (Salt, chilli, sugar, etc.)
As you can see in the image below we ramped up the heat with a British Komodo Dragon Chilli, not for the faint hearted! - Slash the chicken thighs with a sharp knife - this will help the marinade permeate the meat.
- Bag up your chicken in a large plastic airtight resealtable bag with your jerk paste.
- Massage the marinade into the meat with the bag to ensure properly coated.
- Refrigerate overnight (6 hours plus)
AT THE BBQ
- Fill up your chimney starter and light; wait until the coals start to turn white.
- Tip the briquettes into one half of your BBQ; use a charcoal fuel holder stacked high or rails.
Click here to read more about this method of BBQing - Indirect & 50/50 - Sear the skin and underside of the chicken directly above the charcoal for colour and crisp skin.
2-3 minutes each side - Add woodchips to the briquettes to create smoke which will add flavour to your chicken.
- Move across to the other side of the bbq (not above the coals) and cook indirectly (method)
circa 30 minutes.
- Whilst the chicken is cooking indirectly, prepare your traditional accompaniment; Rice and Peas.
This can be done inside on the hob, on a side burner or seperate Weber BBQ over direct heat.- Rinse the rice well in cold water and add to your pan or Weber GBS Dutch Oven.
- Add a pinch of salt, the fresh thyme, chopped bunch of spring onions & 1 tbsp of ground allspice.
- Add 300ml of cold water and bring to the boil.
- Lower heat to medium, cover and cook for 10 minutes.
- Add the drained kidney beans and stir - cook for a further 5 minutes with the lid off to reduce.
- Slice a cheek off your remaining lime and squeeze the fresh juice over the piping hot chicken thighs.
- Serve with the creamy rice and peas and as much hot sauce as you can handle.
- Tuck in!