Combine all the marinade ingredients in a
small bowl. Using a fork, mash them together well to form a thick paste.
Lay the chicken pieces on a plate or board and make several lengthways
slits in the flesh. Rub the seasoning all over the chicken and into the
slits.
Place the
chicken pieces in a dish, cover with clear film and marinate overnight
in the fridge. Shake off any excess seasoning from the chicken. Brush
with oil and either place on a baking sheet or on a barbecue grill if
barbecuing. Cook under a preheated grill for 45 minutes, turning often.
Or, if barbecuing, light the coals and when ready, cook over the coals
for 30 minutes, turning often. Serve hot with salad leaves.
Serves 4
Jerk refers to the blend of herb and spice
seasoning rubbed into meat, before it is roasted over charcoal sprinkled
with pimiento berries. In Jamaica, jerk seasoning was originally used
only for pork, but jerked chicken is equally good. The flavor is best if
you marinate the chicken overnight. Sprinkle the charcoal with aromatic
herbs such as bay leaves for even more flavor.
