Ainsley’s Ultimate Jerk Chicken - Ainsley Harriott

Name: Ainsley’s Ultimate Jerk Chicken - Ainsley Harriott
Ingredients: 1 x 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 of 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

www.ainsley-harriott.com

Ainsley’s Ultimate Jerk Chicken ‘Jerking’ is all about maximising flavour. The great thing about jerk cooking is that you can use either a dry rub or a wet

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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 www.ainsley-harriott.com.

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Ingredients

1 x 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 of 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