- 1 kilo whole chicken legs
- 3 tablespoons (ground) allspice
- 1 teaspoon nutmeg
- 1 tablespoon dried thyme
- 1 lemon (juice)
- 1 scotch bonnet or madame Jeannette pepper
- 3 spring onions
- 2 large garlic cloves
- 1 small piece of ginger root (about 2 cm – 0.8 inch)
- 6 tablespoons soy sauce
- 2 tablespoons sunflower oil
- 1/2 teaspoon salt
Kitchen equipment needed
- cutting board & chef’s knife
- food processor or blender
- ziplock bag or bowl with cling film
- optional: mortal and pestle
Preparation — 15 minutes + marinating time
If you’re using whole allspice, you can ground them yourself using a mortar and pestle. PEEL the onion and garlic cloves and roughly CHOP them. SQUEEZE the juice from the lemon and PEEL the ginger root. REMOVE the stem of the pepper, but keep the seeds. ADD onion, garlic, pepper, lemon juice, allspice, nutmeg, spring onions, dried thyme, soy sauce, sunflower oil and salt to the food processor or blender. Keep on mixing until you’ve reach a quite smooth marinade. Use a sharp knife to carve the skin of the chicken. This way the flavors will get into the meat easier. RUB the chicken with the marinade and place them in a zip-lock bag or bowl covered cling film. REFRIGERATE at least 4 hours, but preferably overnight.
HEAT up the barbecue in advance, so it’s very hot when your chicken is ready to be grilled.
Finishing the Jamaican jerk chicken — 40 minutes
As soon as the barbecue is hot enough, place the grill rack quite high so the chicken will cook all the way through without burning. GRILL the chicken on both sides for about 10 minutes.
After about 20 minutes, set the grill rack a bit lower and again GRILL them for about 10 minutes on both sides, until they’re crispy and they have a nice color. Enjoy!