This week we took a detour from Asia and moved to Jamaica. Jerk isn't a style of BBQ I have come across in Australia, but with all the ingredients for the marinade readily available it's a easy style to try and recreate on a charcoal BBQ.
I marinated some whole butterflied chickens in jerk marinade for about 3 hours, then cooked the chickens over coals with the vents partially closed.
To accompany the chicken we had a roasted sweet potato salad and a cold watermelon for afters.
Jerk Marinade
Makes enough for 2kg of meat
Adapted from Jerk form Jamaica by Helen Willinsky
1 brown onion, chopped
1/2 cup spring onions, chopped
2 tsps of fresh thyme leaves
1 tsp salt
2 tsp sugar
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 tsp black pepper
1 tsp allspice
1 jalapeƱo chopped
3 tbsp soy sauce
1 tbsp vegetable oil
1 tbsp cider vinegar
Combine all the ingredients in a blender or food processor and process until smooth. Store leftovers in a sealed container in the fridge for up to one month.
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