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Chicken thighs marinated overnight in scotch bonnet, allspice and thyme, then roasted until the skin is dark and the juices run clear. Oven or grill.
Jerk is a marinade first and a cooking method second. The scotch bonnet, allspice and thyme go on the night before, and the next day the chicken cooks slowly over a lid-down grill or in a hot oven until the skin is dark and sticky. This version leans on the oven so it works in a flat in January.
Make the marinade in a blender and it takes five minutes. Wear gloves for the peppers, or at least do not rub your eyes for the rest of the evening.
Chicken thighs marinated overnight in scotch bonnet, allspice and thyme, then roasted until the skin is dark and the juices run clear. Oven or grill.
Blend the marinade: Put everything for the marinade in a blender and blitz to a loose, dark green paste. It should smell sharp and peppery.
Coat the chicken: Slash each thigh twice through the skin. Rub the marinade all over and under the skin, cover, and leave in the fridge overnight or at least 4 hours.
Heat the oven: Heat the oven to 200C. Line a roasting tin with foil and set a rack over it so the fat drips away.
Roast: Lay the thighs skin side up on the rack, brush with the oil and roast for 40 to 45 minutes, until the skin is almost black at the edges and the juices run clear.
Rest and serve: Rest for 5 minutes, then serve with rice and peas and plenty of the pan juices spooned over.
Recipe from makamboo.com
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