Levi Roots' Jerk Chicken
From Levi Roots' Reggae Cookbook
For Notting Hill Carnival weekend, cook your own version of Levi Roots' claccis jerk chicken.
Ingredients
For Jerk Chicken
8 chicken quarters with skin
Juice of 1 lemon
1 quantity Levi’s dry jerk seasoning (see below)
1 quantity Levi’s juicy jerk seasoning (see below)
Chilli barbecue sauce or Reggae Reggae Sauce, to serve
For Levi's dry jerk seasoning
1 tsp all-purpose seasoning
1 tsp ground allspice
1 tsp mixed dried savory, marjoram, oregano, thyme, rosemary, basil and tarragon
1 tsp salt
1 tsp ground black pepper
For Levi’s juicy jerk seasoning
4 Scotch bonnet chillies, deseeded and chopped
1 spring onion, green end only, chopped
1 onion chopped
2 tbsp ground allspice (pimento)
2.5cm/1 inch piece fresh root ginger, peeled and grated
2 garlic cloves, crushed
3 tbsp mixed dried herbs
1 tbsp dried basil
3 tbsp all-purpose seasoning
1 tsp fresh ground nutmeg
1 tsp fresh ground cinnamon
2 tbsp fresh coriander leaves
1 tsp salt
2 tbsp coarse ground black pepper
500ml/18 fl oz bottle tomato ketchup
Method
How to make jerk BBQ chicken
1. Rinse the chicken under cold running water, then sprinkle over the lemon juice, drain and pat dry with kitchen paper.
2. Put the chicken into a non-metallic dish. Rub in the dry seasoning, then pour on Levi’s juicy jerk seasoning and turn the chicken until coated. Chill for 4 hours or overnight, if you’ve time.
3. Get your barbecue red-hot. Put the chicken on the barbecue, cover and cook for 10 minutes on each side or until the juices run clear when you push a knife into the centre.
4. When the chicken’s thoroughly cooked, transfer to a chopping board and chop each piece into about 4 portions with the bones. Serve with chilli barbecue sauce.