Benefits from marinading overnight.
Serve with boiled rice, which will soak up the lovely juices.
8 pieces of chicken, whichever cut you like
225 gm onions, quartered
1 to 1.5 scotch bonnet or other chillies according to
taste, roughly chopped and seeded
50 gm root ginger, peeled and chopped roughly (or 2 tsp dry
if no fresh)
0.5 tsp ground allspice
small bunch of thyme, leaves only
1 tsp freshly ground black pepper
120 ml white wine vinegar
120 ml dark soy sauce
1 small tin of pineapple rings
Put the onions, chillies, ginger, thyme, allspice and black
pepper into a small blender and chop until smooth
(we're keeping the liquid separate as it otherwise tends to
escape from the blender all over everything).
Add the white wine and dark soy sauce to the mixture
and mix well.
Place the pieces of chicken in a bowl, pour over the sauce,
cover and leave to marinade in the fridge, preferably
overnight, otherwise for as long as possible.
On a hot grill, cook the chicken for 25 to 30 minutes,
basting and turning three times during the procedure and
adding leftover sauce as you go. Don't worry if the
chicken goes a little black during this process. Place
the chicken in a warm serving dish.
Brush the pineapple rings with oil and plenty of black
pepper, then grill them until golden brown on both sides.
Serve the jerk chicken with boiled rice and pineapple on