Friday, 16 July 2010

Jerk Chicken
with a dipping sauce

10 chicken portions
Juice of 1 lime

For the marinade

50 ml vegetable oil
10 spring onions, finely chopped
4 cloves garlic, chopped
2 tbsp dried thyme
2 scotch bonnet chillies, de-seeded and chopped
4 tsp ground allspice
4 tsp cinnamon
2 tsp ground nutmeg
2 tsp salt
2 tsp freshly milled pepper
2 tsp dark brown sugar

Place the chicken portions in a large bowl and pour over the lime juice.

Place the marinade ingredients in a blender and mix until smooth.

Rub the blended mix all over the chicken.  Cover the bowl with cling film and refrigerate for 3-4 hours or overnight.

To cook,  place the chicken portions, skin side down, under a hot grill until cooked through, turn the chicken portions 2 or 3 times during grilling.

Serve with dipping sauce or rice.

For the dipping sauce

4 tbsp smooth peanut butter
2 tbsp warm water
2 tsp low salt soy sauce
2 tsp sesame oil
1 tsp cider vinegar
1 tsp grated orange zest
2 tsp sugar
1/4 tsp cayenne pepper

Combine all the ingredients in a bowl, mix until smooth.

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