...say "jerk chicken" and most people will think of chillies, but did you know that allspice is just as dominant a flavour. It might not photograph nicely but hell, we'll sacrifice Insta-worthiness for jerk chicken any day of the week.
2 tsp Tellicherry Black Peppercorns, ground
2 tsp Mexican Allspice
½ tsp Sri Lankan Cinnamon
2 tbsp brown sugar
2 limes, zest and juice
1.5 scotch bonnet chillies, deseeded and finely sliced*
4 spring onions, sliced
4 sprigs of thyme, leaves only
4 garlic cloves, crushed
60ml olive oil
20ml red wine vinegar
*use 1 scotch bonnet to curb the spice, and if no scotch bonnets available use 2-4 birds eye chillies instead
8 chicken drumsticks or thighs
Crush the Tellicherry black peppercorns or blitz in a coffee grinder. Tip it into a large mixing bowl and add the allspice, cinnsmon, sugar, lime zest and juice.
Put the chillies, spring onion, thyme, cloves, olive oil and red wine vinegar into a blender, and blitz to a paste. Stir into the spice-lime-sugar mixture, so well combined.
Cover the chicken in the jerk marinade, cover with cling film and refrigerate for at least 1hour - 24 hours.
When it comes to cooking the chicken, preheat the oven to 200C and lay out the marinated chicken thighs on a wire rack grill tray. Cook for 20 minutes, turn the chicken drumsticks or thighs, brush with any leftover marinade and return to the oven for another 10-15 minutes.
Serve with coconut rice and perhaps a mango pickle and lime wedge.