Jack bought a BBQ so this is his first recipe for you to try at home. Jerk Chicken, Rice & Peas, Sweetcorn…..with a bottle of Red Stripe Lager!
1 Scotch Bonnet Chilli
Bunch Spring Onions
10 Sprigs Thyme
3 Allspice Berries toasted and crushed
Third of a thumb of ginger
2 Cloves garlic
Blitz everything together in blender using a little bbq sauce if too dry.
Marinate chicken overnight at best, minimum of 4 hours.
Set BBQ up for indirect cooking. Heat coals until hot. Add cherry wood lumps. Put a pan of beer in the bbq for humidity. Add chicken on side that coal is not. Roast for about 1 hour 15 . Glaze with bbq sauce for last 8 mins.
RICE & PEAS
Traditional Jamaican dish but the peas are actually Kidney Beans.
400g Long Grain Rice washed to remove starch
1 Can Red Kidney Beans
1 Can Coconut Milk
Half a bunch of Spring Onions chopped
2 cloves of garlic smashed
10 sprigs thyme
Bring everything to the boil then add the rice. Simmer with lid on for 10-12 minutes, once water absorbed, turn off heat and leave with lid on for 10 minutes.
Blanch sweetcorn for 8-10 minutes in salted water
Drain, coat in butter, finish on BBQ