Mexican jerk chicken recipe

Ingredients

• 8 chicken pieces
• ¼ cup olive oil, for basting

Marinade

• 1 teaspoon allspice
• 1 teaspoon ground coriander seeds
• 1 teaspoon dried thyme
• 1 teaspoon cinnamon
• 1 teaspoon salt flakes
• 1 teaspoon cracked black pepper
• Pinch of nutmeg
• 3 cloves garlic, diced
• ¼ white onion, diced
• 3 spring onions/scallions, chopped
• 1 tablespoon white wine
• 1 tablespoon lime juice
• 1 red chilli, diced
• 15 g/ ½ oz palm sugar
• 1 tablespoon olive oil

Method

Combine all the ingredients for the marinade and mix well.

Score the chicken pieces and rub in the marinade, place in a non-metallic dish and let sit in the refrigerator for 6 hours.

Take the chicken out of the refrigerator and allow to come to room temperature. Heat a griddle pan or barbecue to a medium heat, brush the chicken with oil and shake off any excess marinade. Fry the chicken pieces, turning regularly for 30 minutes or until the juices run clear when pierced with a knife.

Serve this with Mexican Red Rice (recipe in Mexican Craving) or plain rice.

Recipe taken from Mexican Craving by Ben Milbourne, available from New Holland Publishers, RRP: £19.99.

Make a meal of it

For a Mexican-themed dinner party why not try roast tomato tortilla soup as a starter with buñuelos as a dessert?