Stuart took himself shopping while I was working interstate and came home with ice cream, orange juice, chocolate and corn on the cob. Not to the standard of my usual weekly shop but as the corn was still in the fridge on my return I had to use it up so I decided to make jerk chicken. The spicy marinade and crispy charcoal skin made my taste buds very happy, and with corn on the cob and 10 minute home made flat breads, dinner was done!
- 1 tbs allspice berries
- 1 tbs black peppercorns
- 1 tbs dried chilli flakes
- 1/2 tbs brown sugar
- 1 tbs honey
- handful parsley
- handful coriander
- 2-3 birds eye chillies
- 2 cloves garlic
- 3cm piece ginger, peeled
- 2 spring onions
- olive oil
- 1 whole chicken, backbone removed
- 250g self raising flour
- 250g plain natural yoghurt
- 1/4 tsp baking powder
- Grind the spices to a fine powder. I use a coffee grinder for this purpose but if you have muscles you can use a mortar and pestle!
- Place the marinade ingredients with the spices into a food processor and add enough olive oil to make a paste.
- Place the chicken and marinade in a bag and toss until the chicken is well covered. Allow to marinate overnight.
- Preheat oven to 200C and bring chicken to room temperature. Place chicken skin side up on a roasting tray. Roast for about 40 minutes or until cooked through*.
- Meanwhile, combine the flat bread ingredients in a large shallow bowl and knead with your hand until a soft dough forms. Add more flour if necessary to make a smooth ball.
- Form 4 balls and roll into discs about 5mm high. You may need to use extra flour to prevent them from sticking to the bench. Set aside.
- Preheat the BBQ to medium-hot and cook the flat breads for a couple of minutes each side until slightly charred and cooked through. Set the flat breads aside and char the chicken, skin side down.
- Joint the chicken and serve with corn on the cob. Delicious!
* You can check the chicken is cooked by inserting a skewer into the thigh. If the juices run clear, it’s done.