Our Burlesque Chef brings us a lovely alternative for a Sunday roast chicken, a Jamaican Jerk Chicken rub recipe. My family and I end up eating roast chicken most Sundays after which we strip it, put the stock pot on and end up making chicken noodle soups and shredded chicken rice dishes over the following days. It’s economical and tasty but we could all do with a bit of a change so rather than stuff the carcass with lemons, thyme and garlic I’m going to go Jamaican.
So before the Summer leaves us altogether go down to your butchers or hit the supermarket and buy yourself a load of legs, thighs, drumsticks or even better a whole chicken which you can then spatchcock – remove the backbone of the bird and flatten it – at home. Put your rub together, marinade your chicken, stick it in the fridge for a few hours and go off and do other things. Remember the longer you leave it there the better. Now you’re done. Spark up the BBQ or turn on your oven and chuck your bird in.
Serve with buttered baby corn, coleslaw and baby potatoes for a chicken dinner with a difference. Yum.
Delicious Jamaican Jerk Chicken Rub
2 tsp Allspice
½ tsp Sea salt
1 tsp Cayenne Pepper
1 tsp Brown Sugar
½ tsp nutmeg
1/ tsp Cinnamon
1 tsp Paprika
½ tsp dried Thyme
1 tsp cracked black pepper
Pinch Garlic powder
1 tbsp Olive oil
Combine all ingredients in a bowl and mix well
Rub into whole spatchcocked chicken, chicken thighs or drumsticks and marinade for at least 2 hours.
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