Jamaican Jerk Chicken
2 – 3 people
Juice of 3 – 4 oranges
240 g white vinegar (I used white balsamic)
5 – 6 scotch bonnet (or Jalapeno) chilli peppers
4 dessert spoons Thyme
4 dessert spoons Pimento or allspice
4 dessert spoons brown sugar
3 dessert spoons rock salt
2 teaspoons powdered fenugreek
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons powdered ginger
65 g vegetable oil
130 g gluten free soya sauce (Tamari)
1 whole free-range chicken
Start by juicing the oranges and placing the juice into a blender. Add all the ingredients making sure you remove the stem from the chilli peppers having washed them first then blend into a fine liquid (around 5 minutes). Add the marinade to a large glassware or Tupperware container and set aside.
Continue with the chicken by removing the packaging and string. Use a pair of meat scissors or a cleaver to remove the wings and legs then remove the bottom of the chicken from the breast part and then half the breasts still on the bone. Add the legs, wings and breasts to the marinade and lave for at least 6 hours. You can then use the carcass piece to make gluten free stock by putting this in a saucepan and covering with water, adding some carrot or other vegetables and boiling this for a good hour before draining. This is not necessary for this recipe, but useful to have chicken stock for other meals.
When ready to cook, pre-heat your oven to 180 degrees Celsius. Place the legs, wings and breasts skin down on a baking tray and when the oven is ready bake for 30 minutes. After this time, turn the chicken pieces and cook for another 30 minutes. Serve with rice or salad.