Maple Jerked Chicken

Posted for my own memory, because it was really nice, and I don’t want to forget what I did.

5 scallions (green onions)10 sprigs of fresh thyme (about 2 tablespoon chopped)

2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon dark brown sugar

2 heaped teaspoon ground allspice

1 heaped teaspoon nutmeg

1 heaped teaspoon cinnamon

2 scotch bonnet peppers (I only used 1 because it was quite a large pepper) deseeded – I wore gloves to do this because I’m a wuss.

1/3 cup dark soy sauce

1/4 cup white wine vinegar

1/2 cup apple or orange juice

1/3 cup maple syrup

3 cloves garlic

1 x 1” chunk fresh ginger

LINE A TRAY WITH FOIL. Yes, really do that. Sticky stuff this. You will thank yourself when you come to wash up.

I blitzed all the ingredients up in a food processor. Now, you could do this with a knife, I just wanted to ease of using the fp.

I poured it over 4 large thigh+leg portions that I’d slashed. I kept the skin on because, well, because chicken skin!

It sat in the marinade for about 4 hours, overnight would be amazing, but we didn’t have time.

The legs were then roasted at 180 Fan for 45-50 minutes.

It stayed juicy, the skin went sticky and crispy, and because I wiped the marinade off mine, it didn’t kill me.

Jerk chicken

Jerked thigh

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