Here we’ve got a Jamaican favourite of jerk chicken! Allspice is a prominent flavour in Caribbean cooking, with its lovely scent reminiscent of nutmeg, cloves and cinnamon, but the name leads many people to believe it’s a blend rather than a single ingredient. In Jamaica, the allspice flavour in jerk would be enhanced by using allspice branches and leaves on the charcoal over which the meat is cooked. Delicious with rice and peas, coleslaw and a hot pepper sauce!

JERK BLEND (1 portion = 2 tbsp): allspice, black pepper, thyme, cinnamon, cloves, cayenne chilli, nutmeg, chilli, garlic, onion

May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS

Jerk Chicken Recipe:

You Need: 

• 4 chicken legs - slashed through to the bone a few times
• 2 cloves of garlic - roughly chopped
• 1 bunch of spring onions - thinly sliced
• 2 tbsp soy sauce (any type)
• 2 tbsp sugar (dark brown is best)
• 3 tbsp vinegar (white wine or cider vinegar is best)
• Rice and peas, coleslaw and hot pepper sauce to serve

Method:

• Light the BBQ or preheat the oven to 240°C/gas mark 9                
• Blend the spring onions with the garlic, soy sauce, sugar, vinegar, 50ml water, JERK BLEND and ½ tsp salt to a smoothish paste (adding an extra splash of water if necessary), then stir into the chicken to fully coat
• Grill on a low-medium heat or bake on a foil-lined tray, turning frequently and basting regularly with the remaining marinade and any juices collected, for 30 minutes or until the chicken is cooked through, beginning to char around the edges and any liquid has evaporated
• Serve the jerk chicken with rice and peas, coleslaw and your favourite hot sauce on the side