Jerk Chicken For A Caribbean BBQ

“What’s he going on about jerk chicken for?” I hear you ask. And of course you’re right. Caribbean jerk seasoning originating from Jamaica was traditionally used on goat and pork.

Jerk seasoning typically hots up with scotch bonnet red chilis – seriously HOT! On this occasion though I’ve plumped for other ways to get heat in mainly to make it quick and easy to prepare but also to temper the fire explosion that scotch bonnets would have in your mouth.

TIP - Use skinless chicken when flavouring with a rub, otherwise the rub just flavours the skin. 

Ingredients

Eight skinless chicken thighs 
1 tablespoon onion flakes 
2 teaspoons dried mixed herbs 
2 teaspoons sugar 
2 teaspoons salt 
1 teaspoon all spice 
1 teaspoon black pepper 
1 teaspoon cayenne pepper 
¼ teaspoon nutmeg 
¼ teaspoon cinnamon

Stuff you will need

Mixing bowl
BBQ - but not saying you can't cook this in a skillet either

Directions

Throw all the ingredients other than the chicken into a mixing bowl and give it a wiz round with a spoon. Lay your chicken out and gently work the jerk seasoning into all areas of the thigh. Grill over medium heat for about 20 minutes and enjoy! 

To complete the Caribbean BBQ it’s got to be a “dark and stormy” – 1 measure of dark rum topped up with ginger beer.

Comments and suggestions are ALWAYS welcome.