So when I was in Jamaica on our Royal Caribbean cruise (I’m never going to tire of saying that), we spent a fabulous day riding horses around old plantation land and – amazingly – into the sea. After we’d dismounted (walking, it must be said, a bit like we’d soiled ourselves), we were served amazing spicy Jamaican jerk chicken, with rice and beans. Delicious.
Keen to recreate it at home, we popped into the little Jamaican food shop at Falmouth port to score some jerk seasoning. I came away with this little beauty:
Of course this recipe is really going to come into its own once it’s barbecue season again (I’ve got my eye on a new gas bbq from John Lewis for the summer). Jerk chicken gets a lot of its smoky flavour and deliciously crusty exterior from being grilled over the barby.
I’ve used breast here as I was slicing it into wraps with salad (and mayo mixed with the jerk sauce that I also brought home – too darned hot to use it on its own), but feel free to use the dark meat or, indeed a whole chicken either spatchcocked or cut into portions.
I often marinate chicken before cooking in buttermilk or yoghurt – left for half an hour or so before cooking, it tenderises the chicken and leaves it deliciously moist. Oh, and if you don’t have buttermilk, don’t despair. Use milk and squeeze in the juice of half a lemon. A quick stir, et voila, buttermilk.
250ml buttermilk (or milk + lemon juice)
4 pieces of chicken (breast, leg, whatever)
So firstly, if you’re using chicken legs, it’s best to get rid of the skin as you lose half the flavour if you don’t eat it. With chicken breasts, just drop them straight in to the buttermilk with a pinch of salt. Leave the chicken marinating for about half an hour. Preheat the oven to 180/gas 4.
Fish the chicken out and place on a baking tray. Sprinkle liberally with the spice, remembering to do both sides. If some of the chicken breasts are very thick, it’s worth slashing them a couple of times with a knife so that they all cook at the same time.
Cook for about 25 minutes (make sure you cut into them to make sure they’re cooked through before you serve). If barbecuing, I’d probably give them 40 minutes.
Of course if you don’t have jerk seasoning, this recipe works really well with other spices too: look out for different rubs and coatings (Cajun, curry… whatever), or make your own – there are loads of recipes for spice rubs online. I have cupboards stuffed with all sorts of herbs, spices and flavourings at the moment but will soon be investing in the convenience of a spice rack to sort myself out.
Oh, and while I’m here, I’d just like to say that if you ever get any leftover Parmesan going a bit hard or whatever, whizz it in the processor, or grate it and stash it in the freezer. Do the same with bread, and stash in the same bag. Then, instead of spices after the buttermilk marinade, you can push your chicken into the cheesy breadcrumbs, bake, and parmesan chicken can be yours.