Jerk Chicken

There are so many different ways to make Jerk Chicken and every recipe I have read, I have absolutely loved.

The first time I had Jerk Chicken was in a restaurant called Cicada (my favourite restaurant)  in Tokyo. It was just juiciest chicken with delicious with perfect amount of spice, sweetness and it was loaded with flavours.

In Boston I had met a chef who spent a lot of time in Jamaica and learnt some amazing local delicacies and he was kind enough to share some tips with me. After reading so many recipes I came with this simple yet immensely flavourful version, loaded with herbs and spices. The traditional recipe requires Scotch Bonnet chillies but since I could’t find those in Singapore I added some Thai red chillies and Habanero chilli.

This chicken is perfect to make for BBQ, simple supper or for brunch, I served it with roasted potatoes and simple quinoa salad.

So here is how you can make this chicken!

Ingredients:

• 4 chicken drumsticks
• 6 garlic cloves roughly chopped
• 6-7 thyme sprigs picked
• 1 tbsp coriander stems chopped
• 2 tbsp coriander roughly chopped
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1 tbsp coriander powder
• 1 tsp black pepper
• 1 tsp clove powder

Instructions:

In a pestle mortar or a food processor, add all the ingredients and make a coarse paste. Mix olive oil and salt, keep it aside.

Make gashes on the chicken and marinate it for 30 minutes to 2 hours.

Preheat the oven and grill the chicken for 20-25 minutes or till it becomes crispy and brown.

Serve hot!