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

Name: 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

thehappyfoodie.co.uk

Ainsley's Ultimate Jerk Chicken recipe is Ainsley Harriott's take on the Caribbean classic. Perfect for barbecue season.

View full recipe on thehappyfoodie.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.

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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