2 oz fresh root ginger, peeled and roughly chopped
1/2 teaspoon ground allspice
1/2 oz fresh thyme sprigs, leaves only
1 teaspoon ground black pepper
4 oz white wine vinegar
4 oz dark soy sauce
Directions:
Put all the ingredients except chicken for sauce into a food processor and blend until smooth.
Place the chicken in a large shallow dish, pour over the sauce, cover and leave to marinate in the fridge for 24 hours, turning the chicken every now and then.
Barbecue the chicken breasts over medium-hot coals for 25-30 minutes and the wings for 20-25 minutes, basting now and then with the leftover sauce. As it cooks the thick sauce will go quite black in places, but as it falls off it will leave behind a really well flavored, crisp skin, with lovely moist tender meat underneath.
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Jerk Chicken
Serves 6
Ingredients:
6 chicken portions, part-boned
8 oz onions, quartered
2 habaneros or jalapenos, halved and seeded
2 oz fresh root ginger, peeled and roughly chopped
1/2 teaspoon ground allspice
1/2 oz fresh thyme sprigs, leaves only
1 teaspoon ground black pepper
4 oz white wine vinegar
4 oz dark soy sauce
Directions:
Put all the ingredients except chicken for sauce into a food processor and blend until smooth.
Place the chicken in a large shallow dish, pour over the sauce, cover and leave to marinate in the fridge for 24 hours, turning the chicken every now and then.
Barbecue the chicken breasts over medium-hot coals for 25-30 minutes and the wings for 20-25 minutes, basting now and then with the leftover sauce. As it cooks the thick sauce will go quite black in places, but as it falls off it will leave behind a really well flavored, crisp skin, with lovely moist tender meat underneath.
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