Because the flavour of chicken is quite mild, it benefits from a tasty marinade when barbecued or grilled, and this also helps to keep the outside from burning until the chicken is cooked through – especially when cooking over charcoal. This recipe is for a spicy Jamaican jerk lime-based marinade.
8 chicken drumsticks, skinless
lime wedges to garnish
Jamaican jerk marinade
2 tbsp extra virgin olive oil
1 onion, very finely chopped
2 garlic cloves, finely chopped
1 red chilli, seeded and chopped
¼ tsp salt
½ tsp ground allspice
¼ tsp ground cinnamon
finely grated rind and juice of 1 lime
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To make the marinade, heat the oil in a small frying pan over a moderately low heat. Add the onion, garlic and chilli and cook, stirring frequently, for about 10 minutes or until the onion is softened and starting to brown. Sprinkle over the salt.
Tip into a large shallow bowl. Add the spices and the lime rind and juice, and stir well to mix.
Make a few shallow slashes in the meat of each drumstick, then add to the bowl. Turn the pieces to coat thoroughly with the marinade, rubbing it into the slashes in the meat. Cover and leave to marinate at room temperature for 1 hour or in the fridge for up to 24 hours.
Preheat barbecue to medium, remove the chicken pieces from the marinating baste and barbecue them for 20–25 minutes, turning and brushing frequently with the marinade, until cooked all the way through.
Alternatively, preheat the griller to moderately high. Arrange the chicken on the grill rack and grill for 20–25 minutes, turning and basting frequently.
Serve the chicken hot, garnished with lime wedges.
MMM yummy! A perfect amount of chilli and lime zing. I used it on vegetarian chicken strips but it would go well on ckicken kebabs too. I didn't have any fresh chilli so I used a couple of teaspoons of sambal bajak instead, it did the job. - 12 Apr 2010