Jo's Jerk

I've been umming and ahhing about sharing this one but it's sooo good and I'm constantly getting asked for the recipe,  simple, quick and delicious and not just for BBQ's. Just as good straight from the oven!

Top Tip Essential: Leave the skin on and roast till it's blackened!
It's always good to marinade the night before but if you don't then it's still just as yummy and if you make too much then freeze the chicken before you cook it for another day!

Crucials

• One pack of chicken thighs and drumsticks (approx 8-10 pieces)
• One tub of Island Sun Jamaican Jerk seasoning
• Good glug of olive oil
• Two limes
• Two spoonfulls of honey
• Pepper

Jerkin the chicken...

• Mix three quarters of the tub of jerk seasoning with the olive oil to form a thick paste
• Squeeze one whole lime (roll the lime vigorously on the side before you cut it in half and squeeze)
• Add the honey and season with pepper
• The paste will be thick and rich
• Prepare the chicken by making pockets under the skin and slicing through the meat on each piece
• With a spoon, fill each pocket and rub over the top of the skin too
• Place the chicken into a roasting dish and smother with any remaining paste
• Squeeze half the other lime over the chicken 
• Place into the middle shelf of the oven and roast at 200 degrees for an hour and half
• Check after an hour and with a spoon cover the chicken with the juices
• Roast for half an hour more or until chicken is black and looks like it's falling away from the bone (don't be scared by it looking black and burnt, it's supposed to!)

Serve with basmati rice cooked with coconut milk and kidney beans and a squeeze of lime over the chicken.

Always a favourite at the Annual Spoons BBQ x