Jerk chicken
Chicken legs marinated in a fiery allspice and scotch bonnet paste, then roasted or grilled until blackened at the edges.
- Time55 min plus marinating
- LevelMedium
- Costabout £2.25 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Blitz the chilli, spring onions, garlic, allspice, thyme, sugar, soy sauce, lime juice, oil, salt and pepper into a rough paste.
- 2
Score the drumsticks twice on each side, rub the paste into the cuts and over the skin, then cover and marinate in the fridge for at least 4 hours or overnight.
- 3
Heat the oven to 200°C (180°C fan). Lay the drumsticks on a rack over a roasting tin.
- 4
Roast for 40 to 45 minutes, turning once, until the skin is dark and the juices run clear.
42 min 30 s - 5
For a smoky finish, grill for 3 to 4 minutes at the end, then rest for 5 minutes.
4 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.