The boys love this, possibly because it means they can say jerk without getting in trouble!
There is enough spice mix here for one large chicken but to be honest I normally make triple and keep it in a jar for three months as we use it regularly, it’s so handy when you just need to find lime juice and vinegar and only one spice jar.
As with many of my recipes, this is not authentic, the traditional spicy chillies that should be used are a no no with one of my sons and I use the powdered garlic and onion to save time and allow me to have a stash in the spice drawer.
I like to buy a whole chook and cut it up, I find wielding a cleaver very satisfying at the best of times! It’s a good skill to have as you are left with the spine and neck which I roast along with the pieces and then use this and the bones from the pieces for making stock. Jerk bones make lovely bean based soups!
4 teaspoons salt
1 teaspoon freshly ground pepper
1 tablespoon dried thyme
1 tablespoon dried oregano
2 teaspoons ground all spice
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
2 teaspoons ground onion powder
1 teaspoon ground garlic powder
1/2 teaspoon cayenne powder
1 tablespoon smoked paprika
1 tablespoon brown sugar
juice of 1 lime
1 tablespoon cider vinegar
1.8kg chicken, cut into 10 pieces
Combine all of the ingredients in a large bowl and mix really well.
Cover and refrigerate overnight, if you have time.
Preheat the oven to 200 degrees Centigrade.
Line two baking sheets with baking parchment.
Spread the chicken out on the baking parchment, skin side up.
Bake for 25 minutes and then baste regularly until fully cooked and the skin is crispy, around 50-60 minutes total.
Allow to rest for 10 minutes before serving.