Two-step jerk chicken

Adam Liaw
Simmering before charring ensures the success of your jerk chicken.
Simmering before charring ensures the success of your jerk chicken. Photo: William Meppem
Difficulty
Easy

One of the hardest things about making jerk chicken on the bone is avoiding charring the outside before the inside is cooked. This two-step process is pretty much idiot-proof.

Ingredients

1 onion, chopped

4 spring onions, white and green parts, chopped

2-4 jalapeño or large green chillies

2 tsp finely grated ginger

4 garlic cloves

2 tbsp thyme leaves

1 lime, juiced

1 tbsp soy sauce

1 tbsp ground allspice

2 tbsp brown sugar

¼ cup rice vinegar

2 tsp freshly ground black pepper

1 tsp salt

1 tbsp vegetable oil or other neutral oil

1 cup chicken stock (gluten-free if required)

1 tbsp rum (optional)

4 chicken Marylands

Method

1. Place all the ingredients except the chicken into a blender and process until smooth. 

2. Using a sharp knife, make a few deep cuts through to the bone on the leg and thigh of each Maryland. Place into a large bowl and pour over the marinade. Coat the chicken well, then place in the fridge for at least one hour to marinate. 

3. Transfer the chicken and marinade to a saucepan large enough for the chicken to sit in a single layer. Bring to a simmer over medium heat and simmer covered for 30 minutes until the chicken is cooked through and tender, turning occasionally and topping up with water if it looks too dry. Allow the chicken to cool in the marinade.

4. Heat a barbecue to high and grill the chicken, turning frequently until it is well browned and charred in places.