Ainsley's Ultimate Jerk Chicken Recipe | Ainsley's Caribbean Kitchen

Ingredients

• 1 x 1.5kg 1.5kg chicken, backbone removed and spatchcocked (ask your butcher to do this)
• Mixed salad or coleslaw, to serve
• 225g onions, peeled and quartered
• 2 small Scotch bonnet chillies, halved and de-seeded
• 50g fresh root ginger, peeled and roughly chopped
• 3-cm piece fresh turmeric root, peeled and roughly chopped (or use 1 tbsp ground turmeric)
• ½ tsp ground allspice
• 15g fresh thyme leaves
• 120ml white wine vinegar
• 120ml dark soy sauce
• Sea salt and freshly ground black pepper