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How to make it: Warren Richards' jerk chicken recipe

The owner of Café Caribbean shares his family jerk chicken recipe

By Warren Richards
Published 16 Sept 2018, 19:00 BST, Updated 15 Jul 2021, 10:38 BST
Photograph by Getty Images

This is my family recipe, which I was taught by my mother. It was handed down by her mother who grew up in Jamaica, and it's still a firm favourite in our house.

Serves: 4
Takes: 1 hr 5 mins

1 whole medium chicken
juice of half a lemon

For the marinade
4 garlic cloves
1 medium, roughly chopped onion
1 tbsp fresh or dried thyme
2 tsp allspice
2 tsp black pepper
½ tsp cayenne pepper
4 Scotch bonnet peppers
4 tbsp vegetable or olive oil
1 tbsp brown sugar
2 bunches spring onions
½ tbsp lemon juice

1 Add all the marinade ingredients with 1 tsp salt to a blender and blend to a smooth paste. This can be kept in the fridge for up to 2 months to use with chicken, pork, fish or veg.
2 Chop the chicken into portions and lightly season with salt and lemon juice.
3 Massage 4 tbsp of the marinade into the chicken.
4 Cover and leave to marinate in the fridge for at least 30 mins, but preferably overnight.
5 Lay the chicken in a roasting tray and roast in a pre-heated oven at 180c/160c fan/ gas 4 for 45 mins, or you can finish it off on a barbecue after 25 mins in the oven for a nice smoky flavour. Serve with a side salad.

Follow @CafeCaribbean

Published in Issue 2 of National Geographic Traveller Food.

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