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9. Around The World in 80 BBQs - Jamaica

Posted in Recipes by Paddy McGranaghan on 19/03/2017

This week our #aroundtheworldin80bbqs tour continues with a trip to Jamaica! We've gone for the popular carinival classic, Jerk Chicken.

Served with the quintessential accompaniment, Rice and Peas - cooked using the Weber Gourmet BBQ System Dutch Oven; due to be released October 2015.

We've adopted the sear and slide method for crisp chicken skin packed full of heat and flavour without risking a juicy tender chicken thigh. Beautiful!



Jerk Chicken with Rice and Peas


INGREDIENTS (Serves 4)

You will need the following:

  • 12 Chicken Thighs (two trays)
  • 2 limes
  • Spring Onions - 2 bunches
  • Thumb sized piece of fresh ginger
    peeled and chopped
  • 3 garlic cloves - crushed
  • 1 shallot
  • 3 Scotch Bonnet Chillies
    (deseed if you want it less hot)
  • 1 tsp dried thyme
  • Splash of Soy Sauce
  • Splash of vegetable oil
  • 3 1/2 tbsp of brown sugar
  • 2 tbsp ground allspice
  • 200g Basmati Rice
  • 400g can of Coconut Milk
  • 2 x 410g cans of kidney beans
    drained
  • Fresh Thyme springs

EQUIPMENT

You can use a Gas or a Charcoal Weber BBQ;
We've used the following equipment:

  • Weber Mastertouch Charcoal BBQ
  • Chimney Starter
  • Weber Genesis S330
  • Gourmet BBQ System Dutch Oven
  • Gloves
  • Cooking Tongs/Wok Tools
  • Large Weber Drip Trays

IN THE KITCHEN

  • Into a blender add the following:
    • 1 bunch spring onions, Fresh Ginger, Garlic Cloves, Shallot
    • Chillies, Dried Thyme, Juice 1 lime, Soy Sauce, Vegetable Oil
    • Brown sugar, 1 tbsp Ground allspice, generous pinch of salt
  • Blend to a thick paste (don't be tempted to add water)
  • Taste and adjust to taste; the mix should be quite salty (Salt, chilli, sugar, etc.)
    As you can see in the image below we ramped up the heat with a British Komodo Dragon Chilli, not for the faint hearted!
  • Slash the chicken thighs with a sharp knife - this will help the marinade permeate the meat.
  • Bag up your chicken in a large plastic airtight resealtable bag with your jerk paste.
  • Massage the marinade into the meat with the bag to ensure properly coated.
  • Refrigerate overnight (6 hours plus)

AT THE BBQ

  • Fill up your chimney starter and light; wait until the coals start to turn white.

  • Tip the briquettes into one half of your BBQ; use a charcoal fuel holder stacked high or rails.
    Click here to read more about this method of BBQing - Indirect & 50/50
  • Sear the skin and underside of the chicken directly above the charcoal for colour and crisp skin.
    2-3 minutes each side
  • Add woodchips to the briquettes to create smoke which will add flavour to your chicken.
  • Move across to the other side of the bbq (not above the coals) and cook indirectly (method)
    circa 30 minutes.
  • Whilst the chicken is cooking indirectly, prepare your traditional accompaniment; Rice and Peas.
    This can be done inside on the hob, on a side burner or seperate Weber BBQ over direct heat.
    • Rinse the rice well in cold water and add to your pan or Weber GBS Dutch Oven.
    • Add a pinch of salt, the fresh thyme, chopped bunch of spring onions & 1 tbsp of ground allspice.
    • Add 300ml of cold water and bring to the boil.
    • Lower heat to medium, cover and cook for 10 minutes.
    • Add the drained kidney beans and stir - cook for a further 5 minutes with the lid off to reduce.
  • Slice a cheek off your remaining lime and squeeze the fresh juice over the piping hot chicken thighs.
  • Serve with the creamy rice and peas and as much hot sauce as you can handle.
  • Tuck in!


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