BBQ02/17: Jerk Chicken

BBQ02/17 – Jerk Chicken:

I had a couple of chickens in the freezer I wanted to use up and fancied something spicy after all the Christmas food so when I saw the Jerk Chicken recipe in Rich Harris’s book I wanted to make that! The rub/baste is pretty easy to make but includes 4x Scotch Bonnet Chilli’s which made it pretty spicy! I would probably reduce it to 3x next time but it is a great tasting rub.

I cooked this on the rotisserie with the charcoal baskets to the side. It was only a small chicken so I thought somewhere between 60 to 90 minutes but kept checking the temperature after 50 minutes looking for about 70c internal on the breast and thighs. I lobbed a few chunks of cherry in again to add a bit of colour.


SUBSCRIBE TO THIS BLOG VIA EMAIL

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Back to the Home Page

Leave a Reply

Your e-mail address will not be published. Required fields are marked *