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

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.