It’s Paul’s Jerk Chicken!
Seeing as it’s his birthday this month, and knowing that he does love a good BBQ (and we don’t think you’ve seen enough of him this issue), we thought it’d be a crime not to share the recipe for Paul’s summer sizzler…
Ingredients (for the Chicken)
4 large chicken legs, skin on, cut into drumsticks and thighs and scored
Olive oil - for frying, 2tbsp
Worcestershire sauce
Rice - to serve
4–5 thyme sprigs to garnish (optional)
Ingredients (for the Marniade)
1–2 scotch bonnet chillies, deseeded and fi nely chopped
2 garlic cloves, peeled and crushed
1tsp ground cloves
1tsp ground cinnamon
1tsp ground nutmeg
2tsp ground allspice
5–7 thyme sprigs, leaves only (you will need about 2 tbsp)
Freshly ground black pepper
Olive oil
Method
First of all, get the barbecue smoking hot - remember, absolutely no cooking on there until the coals are white hot.
Next prepare the marinade by combining all the ingredients with a good grinding of black pepper and a dash of oil. Rub the marinade into the chicken pieces, massaging it into the scored meat. Leave to marinate for at least 1 hour (or, better still, overnight).
Now place the meat onto the grill and barbecue until the skin is crisp and the juices run clear.
Serve the chicken hot with rice and eat it with your fingers!
Top tip: Once the coals are hot, push them all to one side of the grill creating a cooler area so you can circulate the chicken to avoid it from burning.
