Cooking time: 60 min
Jerk is a style of cooking native to Jamaica in which meats are dry-rubbed or marinated with a very hot spice mixture called Jamaican jerk spice. I combined a couple of recipes to suit our taste. It has spices different from our Indian counterpart but it is no less in taste.
Red chillies (seeded and roughly chopped)-3
Ginger-1small 4cm piece
Allspice powder-½ tsp
Light soya sauce-100ml
Salt to taste
Place the onions, chillies, garlic, ginger,cinnamon, nutmeg and thyme in a food processor and grind until well blended. Add the allspice, vinegar, soy sauce and honey(optional) and mix again until smooth. Add salt and pepper to taste.
Deeply slash the chicken quarters and place them in a large shallow dish. Pour over the sauce and chill for 2-3 hours or overnight.
Preheat the oven to 200C. Transfer the chicken to a rack and sit it inside a roasting tin. Pour over any marinade from the dish and roast for 40-45 minutes, basting occasionally with the marinade juices in the roasting tin, until the chicken is cooked through and blackened.