I would go so far as to say you haven’t had a real barbecue until you enjoyed some crisply grilled “Jamaican Jerk Chicken”. Soaked for 24 hours in a rich marinade of diverse spices & rum, grilling chicken becomes a whole new flavourful experience, that’s what BBQ is all about. Sizzle with reggae music and Jamaican high spirits into a long summer night, I am not sure if you will want to have a barbecue any other way!

Ingredients

• 1 chicken (cut in 4 pieces)
• 1/2 cup white vinegar 
• 1/2 cup lime juice
• 2 tbsp. dark rum
•  1-2 chilis chopped
• 1 chopped red onion
• 3 spring onions chopped
• Fresh thyme (2 tbsp. chopped)
• 4 tbsp. olive oil
• 2 tsp. salt
• 2 tsp. black pepper
• 3 tsp. cinnamon
• 1-2 tsp nutmeg
• Pinch of cloves
• 2 tsp. ground ginger
• 2 tsp. molasses 

Instructions

1. Start by preparing the marinade the day before: Add the rum, white vinegar, hot peppers, spring onions & red onions, thyme, olive oil, salt & pepper, cinnamon, nutmeg, ginger, cloves and molasses in a blender. Pulse until mostly smooth.
2. Marinade the chicken: Place the chicken in a large bowl and cover with lime juice. Rub the jerk marinade over the chicken pieces and coat well. Cover the bowl and leave in the fridge over night.
3. Remove the chicken from the marinade and season with salt & pepper, put some marinade aside to baste the chicken on the barbecue. Fill the remaining marinade into a small saucepan and cook well with some ketchup & a dash of soy sauce to enjoy as a sauce later. 
4. Barbecue the chicken pieces for 40-50 Minutes and keep spreading the jerk marinade until a beautiful dark brown crust appears.
5. Serve the jerk chicken with rice and black beans.