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.