Spicy Jamaican Chargrilled Chicken
| Servings | Prep Time | Cook Time | Passive Time |
| 4 | 5minutes | 30minutes | 1hour |
| Servings | Prep Time |
| 4 | 5minutes |
| Cook Time | Passive Time |
| 30minutes | 1hour |
Ingredients
- 8 chicken drumsticks or thighs, about 700 g, skin removed
- Jamaican barbecue baste
- 3 tbsp extra virgin olive oil
- 1 onion very finely chopped
- 2 cloves garlic finely chopped
- 1 fresh red chilli seeded and finely chopped
- 1/2 tsp ground allspice
- 1/4 tsp ground cinnamon
- 1 lime grated zest and juice
- lime wedges to serve
Portions:
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Ingredients
Portions:
Units:
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Instructions
- To make the baste, heat the oil in a small frying pan over medium–low heat. Add the onion, garlic and chilli and cook, stirring frequently, for about 10 minutes, or until the onion is softened and starting to brown. Tip into a large, shallow non-metallic bowl. Add the spices and the lime zest and juice, and stir well to mix.
- Make a few shallow slits in each piece of chicken, then add to the bowl. Turn the pieces to coat thoroughly with the baste, rubbing it into the slits in the meat. Cover and leave to marinate at room temperature for 1 hour or in the refrigerator for up to 24 hours.
- Prepare a charcoal barbecue. When it has burned down to coals covered with grey ash, remove the chicken pieces from the marinating baste and cook them, turning and brushing frequently with the baste, for 20–25 minutes, or until cooked all the way through. Alternatively, preheat a gas barbecue hotplate or grill rack to medium–high heat, and cook the chicken over direct heat for 20–25 minutes, turning and basting frequently.
- Serve the chicken immediately, garnished with the lime wedges.
Recipe Notes
Each serving provides 1542 kJ, 368 kcal, 32 g protein, 26 g fat (6 g saturated fat), 3 g carbohydrate (1 g sugars), <1 g fibre
