A friend’s husband asked me to make this for dinner, because he hadn’t had jerk chicken for a long time. He’s a chef, and he loved it.
6 chicken thighs, bone in, skin off
A couple of limes
1 bunch of spring onions
1 tablespoon of fresh chopped ginger
2 garlic cloves
2 red chillies, chopped
A few sprigs of thyme
Half a lime juiced
1 tablespoon soy sauce
1 tablespoon olive oil
2 tablespoons maple syrup or brown sugar
1 heaped teaspoon ground allspice
Combine the marinade ingredients in a blender or food processor with half a teaspoon of salt.
Cut a few slashes in the chicken and rub all the marinade into the slashes and onto the thighs. Put in a covered container in the fridge overnight.
Preheat the oven to 200°C and put the chicken in a roasting tin with the limes that have been halved.
Cook for 40 minutes until cooked through. Serve the chicken with the caramelised limes for squeezing over the chicken.