Jamaican jerk-spiced braai chicken quarters
Served with charred sweetcorn and kidney bean salad, this recipe for Jamaican Jerk seasoned chicken quarters are perfect for a braai.
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Cooking tools:
- Grill
- Grill pan
- Baking dish
- Oven
- Stove
- Pot
- Refrigerator
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Colander
- Mason jar
- Measuring spoon
- Measuring cup
Ingredients
- 8 chicken leg quarters
- 1 tsp (5ml) salt
- 1 tsp (5ml)ground allspice
- 1 tsp (5ml)packed brown sugar
- 1 tsp (5ml) onion powder
- 1/2 tsp (2.5ml) dried minced garlic
- 1/2 tsp (2.5ml) ground nutmeg
- 1/2 tsp (2.5ml) black pepper
- 1/2 tsp (2.5ml) ground ginger
- 1/4 tsp cayenne pepper
- 1/4 tsp ground cinnamon
- 1/4 tsp dried thyme leaves
- 1/4 cup vegetable oil
- 4 x corncobs
- 200g of jarred Peppadews, chopped
- 1 bunch of spring onion, chopped
- 1 can (400g) kidney beans, drained and rinsed
- 1 tsp (5ml) horseradish or mustard
- 1 tsp (5ml) brown sugar
- 1/4 tsp paprika
- 1 Tbsp (15ml) lime juice
- 3 Tbsp (45ml) olive oil
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