1garlic sliced through the middle to go in the oven
2lemons halved to go in the baking tray
1pair of clean gloves if you have sensitive skin - to marinate the chicken
For the Jerk marinade:
4Garlic Cloves de-skinned
1small red onion
1bunch fresh spring onion roughly chopped
1portion ginger size that fits inside your closed fistwashed, skinned and roughly chopped
1tbspthyme - I had none so I used 1 tbsp of Mixed Italian herb powder
3scotch bonnet chilliesde-seeded if you cannot handle very spicy
2tbspsoy sauce
2tbspoil - I used sunflower
4heaped tbsp brown sugar - I used dark muscovado sugar
1tbspground allspice powder
1lime Juiced
Instructions
Blitz all the ingredients for the marinade in the mixer/food processor/blender and make a thick paste, do not add water as far as possible to ensure a thick puree like grainy paste
Wash and deskin the chicken thighs and make cuts using a knife
Then generously apply the marinade paste all over rubbing into the cuts made to ensure the flavour really seeps into the chicken
Marinate overnight in the fridge. Cover vessel with cling film
Keep about 2 tbsp marinade aside for adding in the baking tray
When you are ready to prepare the chicken pre-heat the oven to 180 - 200 degree Celsius, I have a fan oven
Prepare the baking tray by greasing with some oil, place the marinated chicken pieces and surround them with the lime slices and place the garlic halved
Cook in the oven for about 45 minutes or until juices run clear
When the chicken is in the oven start with the rice