Ingredients (Serves 4)

• 4 chicken portions
• 1 bunch spring onions, trimmed
• 1 to 2 Scotch Bonnet chillies, deseeded
• 1 garlic clove
• 5 cm piece root ginger, peeled and roughly chopped
• ½ tsp dried thyme
• ½ tsp paprika
• ¼ tsp ground allspice
• pinch ground cinnamon
• pinch ground cloves
• 4 tbsp white wine vinegar
• 3 tbsp light soy sauce
• pepper

1. Rinse the chicken portions and pat them dry on absorbent kitchen paper. Place them in a shallow dish.
2. Place the spring onions, chillies, garlic, ginger, thyme, paprika, allspice, cinnamon, cloves, wine, vinegar, soy sauce and pepper to taste in a food processor and process to make a smooth mixture.
3. Pour the spicy mixture over the chicken. Turn the chicken portions over so that they are well coated in the marinade. Transfer the chicken to the refrigerator and leave to marinate for up to 24 hours.
4. Remove the chicken from the marinade and barbecue over medium hot coals for about 30 minutes, turning the chicken over and basting occasionally with any remaining marinade, until the chicken is cooked through.
5. Transfer the chicken portions to individual serving plates and serve at once.

“As Jamaican cuisine becomes increasingly popular, you will find jars of ready made jerk marinade, which you can use when time is short. Allow the chicken to marinade for as long as possible for maximum flavor.”

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