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Jerk Chicken

Jamacan jerk chicken is a sensory overload on the palate, sweet, sour, hot and juicy. Its a really easy marinade to make as well. My version takes influences from Jamie Oliver and Levi Roots and I think you are just going to love it!

1 whole chicken, cut into 2 legs, 2 wings and 4 pieces of breast

Foodideals - Jerk ChickenFor the Jerk Sauce:
2 red onions, quartered
2 habaneros or scotch bonnet chillies, halved and seeded
50g/2oz fresh root ginger, peeled and roughly chopped
½ tsp ground allspice
the leaves from 15g/½oz fresh thyme sprigs
Small bunch of corriander
Small bunch parsley
1 tblsp runny honey
2 tblsp brown sugar
1 lime, zest and juice (roll the lime on a board before squeezing, you will get more juice)
1 tsp freshly ground black pepper
olive oil

FoodIdeals - Jerk Chicken1. Put all the ingredients for the jerked sauce into a food processor and whizz until smooth, adding the oil little by little to ensure you have got a thick but still runny sauce.
2. Place the chicken in a large shallow non-reactive dish, pour over the sauce, cover and leave to marinate in the fridge for 24 hours, turning the chicken every now and then.
3. Barbecue the chicken breasts over medium-hot coals for 25-30 minutes, basting now and then with the leftover sauce. As it cooks the thick sauce will go quite black in places, but as it falls off it will leave behind a really well flavored, crisp skin, with lovely moist tender meat underneath.

Serve with rice and peas and lime wedges on the side.