With summer finally making itself known, it’s time to dust off those barbecues and start cooking al fresco.
We’re lucky enough to have a fantastic earth oven at Edible Eastside, our Kitchen Garden, and a barbecue too! So we brought down our community cookery class from Smethwick on a beautiful summers day and treated them and ourselves to a morning cooking outside, baking bread in the earth oven and even on the barbecue, absolutely delicious. The star of the feast was this delicious Jerk Chicken.
(This excellent recipe comes well tested from The Guardians Felicity Cloake, a particular favourite at Kitchen School are the How To Cook The Perfect…recipes)
- 1 tbsp allspice berries
- 1 tbsp black peppercorns
- ½ tsp cinnamon
- ½ tsp ground nutmeg
- 1 tbsp fresh thyme leaves, chopped
- 4 spring onions, chopped (use the white part and most of the green)
- 3 scotch bonnet chilies, finely chopped
- 1 tbsp dark brown sugar
- 1 tsp salt
- 2 tbsp dark soy sauce
- Juice of 1 lime
- 6 chicken legs (thigh with drumstick attached), skin-on (or 6 thighs and 6 drumsticks)
- Pound the allspice and the peppercorns in a pestle and mortar to a powder, then add to a food processor along with the cinnamon, nutmeg, thyme, spring onions and chillies. Whizz to a purée, then stir in the sugar, salt, soy sauce and lime juice.
- Pour the marinade into a bowl then add the chicken and massage it into the meat, making sure you get it underneath the skin. Cover and leave to marinate for at least 6 hours, or overnight.
- Light a barbecue and allow it to cool to a medium heat – you should be able to hold your hand over the grill for 4 seconds without getting singed. Add the chicken and sear on both sides, then move to the edges of the barbecue, put the lid on the barbecue and cook for about 25 minutes, turning occasionally, until the chicken is cooked through.
- Alternatively, pre-heat the oven to 180C and then cook the chicken in a roasting tray covered with foil for about an hour, until cooked through.
- Heat a griddle pan on a high heat, and then sear the legs on both sides until charred and crisp.