Jamaican - Main
I have been lucky enough to have travelled to Jamaica several times.
The first trip was especially poignant, walking down the main strip in Negril at night. I was blown away by the smell of the various Jerk Chicken Vendors that lined the street. At night, the oil drum barbecues are lit and family secret marinades are liberally applied to chicken, pork, sweetcorn - you name it. Many evenings, we would avoid the beach restaurants and have snapper or chicken served on rice in newspaper. Truly delicious.
After many years of experimenting with Jerk marinades, this is the closest I can get to the real deal. Scotch Bonnet chillies really cannot be substituted, as they provide a fruitiness through the marinade that cannot be matched by other chilli varieties.
I like to pick a whole chicken for this dish and butcher it myself. This way I can make a chicken stock with the carcass, which is ideal for rice and peas.
There really is no substitute for the BBQ, however, you can get pretty close with patience from your oven.
Serve with Rice and Peas, Coleslaw, Jerked Sweetcorn. (The rice is a hearty dish in its own right, so you don’t need to go crazy on sides!).
Full Recipe ...