Grilled Jerk Chicken with Mango Lime salad

 

“Seriously? You’re going to Notting Hill carnival today?” was the overall reaction from our friends. Sunday -‘family day’- is apparently the day to go to London’s annual Bank Holiday event, and this year there had only been 3 reported stabbings. Monday? Well Monday, it seems, is hard core. You have to be mad to go on the Monday.
It really wasn’t hard core when we were there. Sure, there was lots of drinking but it was mainly about pushing through crowds and people watching. Police were stoically lining the pavements, looking like they would rather be anywhere else on this hot Bank Holiday afternoon. I guess they knew what was coming later as the party atmosphere turned into a drunken mess.

We however didn’t stick around for that. We watched the floats, we watched the bands and we inhaled the pervading smells of marijuana and jerk chicken. As soon as people started collapsing at our feet we squeezed our way out.

But needless to say, I wasn’t leaving till I got my try of the jerk chicken It wasn’t easy. It seems the smell of spicy grilled meat got to everyone at the same time and every stall had a hungry crowd pushing to the front of a disorderly queue.

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The chicken, when I eventually got it, was really tasty and whetted my appetite for more. Back home I went straight online for the recipe only to discover there are so many versions. Some use rum, others ginger but all of them include allspice berries and scotch bonnet peppers and in the end the recipe below from Food and Wine was the one I went for.

You have to try it to know how good it is. What wonderful flavours! Despite its blackened, burnt appearance, the skin is still moist and delicious.

Traditionally, jerk chicken is served with rice and peas but I felt like something fresh and crunchy and made a Caribbean inspired mango lime salad.

 

Grilled Jerk Chicken

Ingredients

• 1 medium onion, chopped
• 3 spring onions, chopped
• 2 Scotch bonnet chilies – or habaneros – chopped
• 2 cloves garlic
• 1 tbs Chinese five spice powder
• 1 tbs allspice berries – coarsely ground
• 1 tbs coarsely ground black pepper
• I tsp dried thyme
• 1 tsp freshly grated nutmeg
• 1 ts[ salt
• 1/2 cup soy sauce
• 1 tbs vegetable oil
• 6 chicken quarters – skin on  (leg+thigh)

Method

• Combine the onion and spices in a food processor and blend to a coarse paste. Then, machine on,  slowly add the soy sauce and oil. Pour into a shallow dish or zip lock bag, add the chicken pieces, turn to coat. Lift the skin and press some of the marinade inside. Cover if using a dish. Put into the fridge overnight  – or longer- to marinate.
• Remove from the fridge at least half an hour before cooking to allow the chicken to return to room temperature.
• Prepare your grill. Sear the chicken quickly on both sides directly over the fire then move to one side to cook through – approximately 30 -40 minutes. Turn the pieces over frequently to avoid burning. Like all BBQ chicken, it’s ready when the flesh near the bone is no longer pink.

If you want to serve it with the following Mango Lime salad try this:

Cut into strips and combine mango, red pepper, green or purple onion, cucumber. Place on a bed of rocket (arugula). Garnish with lots of fresh mint and coriander leaves

Make a dressing with olive oil, vinegar, lime juice, lime zest, salt, pepper and a little sugar. 

And if you don’t have mango, try making it with some crisp apple. It would work too!

 

And, please note that  although the BBQ  is the most traditional method of cooking jerk chicken. you can also cook it in the oven, Give it a quick searing fry first then place it in a preheated oven at 350 degrees for about an hour. You will be licking your fingers with this one!