JAMAICAN JERK CHICKEN
This highly seasoned dish is traditionally cooked in a fire pit over smoking pimento leaves.
1 Whole chicken, halved
1 Lime, halved
40-60g Jerk Seasoning
20ml Cooking oil
A pinch of salt is optional
Unless you have a fire-pit handy, we recommend an out door barbecue grill or home oven you will still get a delicious jerk. (Use less seasoning if using smaller pieces of meat.)
Rub chicken with lime & salt. Mix Jerk Seasoning with oil then rub mixture into chicken halves and marinate overnight for best results. Grill or bake slowly in a moderate oven until done (about 45min.)
Allow to sit for 10 minutes before cutting into quarters. Serve with festivals (fried cornmeal & flour dumplings).
Serves: 4
