Ingredients

• 6 chicken breasts
• or chicken thighs
• bones removed
• 225g/8oz onions
• quartered
• 1-1½ Scotch bonnet chillies according to taste
• halved and seeded
• 50g/2oz root ginger
• peeled and chopped roughly
• ½ tsp ground allspice
• small bunch fresh thyme
• leaves only
• 1 tsp freshly ground black pepper
• 120ml/4fl oz white wine vinegar
• 120ml/4fl oz dark soy sauce
• rice and peas
• 1 pineapple
• peeled
• cored and cut in wedges
• 4 limes
• 3 cut in wedges
• 1 juice only

Directions

• Put all the ingredients for the Jerk Sauce in a food processor and whiz until smooth.
• Place the chicken in a large shallow dish
• pour over the sauce
• cover and leave to marinate in the fridge overnight.
• On a hot griddle cook the chicken for 25-30 minutes
• basting now and then with the leftover sauce. As it cooks
• the thick sauce will go quite black in places
• but don't worry
• as it falls off it will leave behind a really well flavoured
• crisp skin
• with lovely moist tender meat underneath.
• Brush the pineapple lightly with oil and char grill until golden brown on all sides. Squeeze over the juice of one lime.
• Serve the jerk chicken with the rice and peas
• pineapple and wedges of lime on the side.