Bring a bit of spice to your BBQ buffet with this spectacular recipe for authentic Caribbean Jerk Chicken!
Chef's tip: Our tip for this recipe is create Jerk butter. And when you use the jerk butter, rub it over the skin but also under the skin. Then cook slowly so the butter keeps the meat moist and flavoured with the spices. If cooking at home, we like to cook the chicken indirectly on the BBQ (in a foil tray to keep all the buttery jerk juices inside) and then we like to finish it off by placing the chicken direct over the coals to get that nice and crispy finish.
Prep time: 15 minutes
Cook time: 1 hour
- 12 chicken thighs - bone-in, skin on
- Jar of Ross & Ross Jerk rub
- Pack British unsalted butter - softened
- 2 limes (optional)
- Make the Jerk butter by mixing the pack of butter with 1 tbsp of the Jerk rub. Place onto a double layer of clingfilm and roll into a sausage shape. Tie the ends and place in the freezer to firm up.
- Cut discs of the flavoured butter and tuck under the chicken skin.
- Then gently cover the top and bottom of the chicken with some of the rub, cover and place in the fridge for a few hours or better overnight.
- Preheat the oven to 140°c and light the BBQ. We like the Oxford Charcoal hardwood blend.
- Season the chicken all over with salt, then wrap in a double layer of foil, place on a baking or foil tray and cook for 45 mins in the oven. You can also cook on the foil tray on the BBQ. Cook indirect (away from the flames and charcoal). We say cook in the tray to catch all the juices for basting. Add some wood chips (we like cherry chips) and close the lid to maintain the heat and smoke.
- Then take the chicken to the direct side of the BBQ, remove from the foil (reserving the juices) and cook on direct heat for around 10 mins skin side down or until the skin is crisp. Turn regularly and baste with the buttery juices as you go using a tied up thyme and rosemary basting brush.
- To serve, pour over any remaining juices and a squeeze of lime (optional)