The popular Jamaican Jerk Chicken is one hot and spicy chicken you just have to try if you love Lagos street roasted chicken!
It's really a powerhouse full of taste and every single bite is just a delight.
On the streets of Victoria Island, these spicy chicken being roasted by mallams and non mallams alike in the day time became very popular in the early 2000s, they are totally different from the usual chicken suya prepared at night by mallams. I don't know if they still operate currently.
The first time I tasted Jerk Chicken it took me straight to this memory lane and I guess the guys in Lagos must have borrowed a thing on two from the Jamaican recipe.
Anyway, here's a home friendly recipe that you can prepare right in your oven!!!
Chicken (5 chicken leg and thigh)
3 stems of spring onions
80g dark brown sugar
2 cloves garlic
1/2 thumb size ginger
1 1/2 tsp thyme
2 tsp paprika
2 large size scotch bonnet
1/2 tsp cumin
1 whole orange juice
1/4 cup malt vinegar
1 tsp (nutmeg, cinnamon, black pepper)
2 tbsp all spice
Chicken stock cubes or soy sauce
Step 1. Pour all ingredients into a blender except for the chicken and chicken cubes..
Step 2. Blend and pour over the washed chicken.. Add in the chicken stock, taste (if required add in salt or more chicken stock). Cover with a clingfilm, then allow to marinate for up to 6hours.. I left mine for 24hrs
Finally is ready.. I served mind with Some rice and peas, topped with the jerk chicken drippings(gravy)