jerk chicken – serves 4

a mixture of chicken pieces, skin on, e.g. four thighs, four drum sticks and four breast, halved
1 large bunch of spring onions
2 tbsp soy sauce
2 tbsp olive oil
1 tbsp salt
juice of 2 limes
1 tbsp thyme, chopped
2 tsp allspice
1/2 tsp freshly grated nutmeg
1/2 tsp cinnamon
1 tsp ground black pepper
2 or 3 red chili peppers, scotch bonnets if you can find them, deseeded and chopped (more if you like it fiery)
5cm piece of ginger
3 cloves of garlic, peeled
1 medium onion, chopped
2-3 tbsp of brown sugar

Mix all ingredients together in a blender into a puree. Taste. Add more peppers if required. The mixture should taste rather salty at this stage
Cover the chicken pieces with the marinade, cover and refrigerate for at least 4 hours or overnight

Preheat the oven to 200°C

Place the chicken pieces on a wire rack over a grill pan and cook for 40 minutes, turning and basting with the marinade a few times
Serve with rice and peas, an avocado salad and lime wedges


a spicy Jamaican staple