This is a fun way to cook a whole chook – succulent, zingy and smoky!
- Recipe type:
- Main ingredients:
- Tags:
- Wine & beer match:
- Total time:
- 1 hour 20 minutes
- Preparation:
- 20 minutes
- Cooking time:
- 1 hour
- Serves:
- 4-6
Ingredients
| + | 1 whole chicken, butterfly by making a cut down the backbone and flattening |
| + | 1 medium onion |
| + | 2 spring onions |
| + | 12 whole allspice |
| + | 2 tbsp fresh ginger, grated |
| + | 2 bay leaves |
| + | 1 tbsp fresh thyme |
| + | 3 clove Garlic |
| + | 3 tbsp soy sauce |
| + | 1 fresh chilli |
| + | 2 limes, (juice from) |
| + | 2 tbsp cooking oil |
| + | Water, if needed to thin sauce |
| + | 1/2 cup tomato sauce |
Preparation
- Except for the tomato sauce and 1 tbsp of the soy sauce, Put all ingredients in a blender or mortar and pestle, and blend until smooth.
- Slash chicken thighs, legs and smother with the marinade (save 1/4 of this for jerk sauce, see below) and leave for as long as you can.
- Place in a roasting dish and cover with foil, cook for 40 minutes at 200°C.
- Remove foil and cook for a further 15-20 minutes or until chicken is well browned and fully cooked.
Jerk Sauce
- Put remaining marinade in a saucepan with tomato and soy sauce.
- Bring to the boil for 5-7 minutes until thickened.
- Chop chicken roughly and serve with jerk sauce, rice and peas.
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