I have always yearned to visit Jamaica and the flavours of any food from the Carribbean has always intrigued me... normally the tastes are a balanced blend between spicy and sweet but it's always a taste that leaves your mouth happy, sometimes wanting much more and more importantly leave you with a pleasant memory of that dish.
This dish did exactly that.... excited the mouth and the tastebuds, had a great aftertaste and I know I will talk about this one in the future so therefore leaving me a great memory.
It's not a traditional Jamaican recipe, I can claim this as my own but I did stick in line with many of the ingredients used in Jerk Chicken, although I just added a few of my own desired bits and pieces.
Jamaican BBQ Chicken
Points per serve: 7
4 small chickens
1 onion, peeled
4 garlic cloves, peeled
2 teaspoons grated ginger
1 tablespoon dried thyme
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 teaspoons crushed chilli
1/2 cup fresh coriander
1 cup orange juice
1/2 cup rum
1/4 cup olive oil
juice of 2 limes
Cut chickens in half using chicken scissors, clean and towel dry.
In a food processor add remaining ingredients and blend until smooth and combined.
Place chickens in a snap lock bag or large casserole dish and pour over marinade. Place in the refrigerator and leave for 4 hours or overnight if time permits.
Heat a bbq grill and brush with oil. Cook chickens 5 - 8 minutes each side or until no longer pink and cooked to your liking, basting with remaining marinade several times.