This West African Jerk Chicken recipe relies on a blend of heady spices rubbed into the chicken which is then flame-grilled or oven-baked to deliver chicken that is succulent, smoky, spicy and sweet. Delicious as a side dish or served with a salad.
One of the hallmarks of African or indeed Caribbean cooking is chilli. We love all things spicy. And spicy means all kinds of chillis – , habanero, jalapeno, scotch bonnet, ghost peppers – are usually on the menu. Not all once, of course, but you get the drift? Growing up in an African household meant I grew up on chilli and I especially love chilli. Now imagine the challenge of cooking for a household with a 7-year old who exhibits zero tolerance for any kind of heat in a dish. Do I have your sympathy yet?
This week, I set myself a challenge to modify the jerk chicken rub recipe I have used for years. You see, the African jerk chicken I grew up on, gets it’s heat from scotch bonnet peppers, which by the way, are devilishly hot. And that is incompatible with my 7-year old. The challenge was to create a jerk chicken rub mild enough for a chilli-sensitive palate, yet punchy enough to deliver a kick, jerk-style.
Dare I say, I may be onto something with this recipe, I think. And it has to do with the spice mix. It’s got that oooomph that you expect from a jerk rub… thank goodness!
This African jerk chicken is smoky and sweet in a spicy kind of way.
or should that be smoky and spicy in a sweet kind of way?
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