BBQ SPATCHCOCKED JERK CHICKEN

Bbq spatchcocked Jerk Chicken wraps

Shhh… It’s a secret you jerk!

Jerk recipes are akin to an Italian Mamas closely guarded tomato sauce… It’s kept in the family, and you’ll find it hard to get anyone to spill what exactly goes into theirs. So close the manicured cookbook and follow your tongue. Jerk’s a complex tasting marinade that gives meat, fish or vegetables a sweet and spicy flavour. So with that in mind when creating this seasoning that packs a bit of a punch, a good foundation is Allspice, Nutmeg and some bitter sweetness from Jamaican Browning. Oh, and don’t forget the obligatory Scotch Bonet Chilli, the rest you can take to the grave.

Jerk Chicken Wraps - Bbq Jerk Chicken Wraps ingredients shots photograph | Pic-nik: A conversation of food

JERK MARINADE
1 Onion
2 tbsp Jerk Seasoning
1 Scotch Bonet Chilli
1 tbsp Allspice
1 tbsp Thyme
1 tbsp Nutmeg
3tbsp Homemade or shop brought Jamaican Browning
2 Garlic cloves
Glug of Olive Oil

To make the marinade, purée all the ingredients in food processor or using a stick blender. If the puree is a little too thick add a splash of water to thin slightly. Spread over meat, vegetables or fish coating and leave to marinate for as long as possible, overnight preferably. Cook as desired

Jerk Chicken Wraps - Bbq Jerk Chicken Wraps ingredients shots photograph | Pic-nik: A conversation of food

SPATCHCOCKED BBQ JERK CHICKEN WRAPS

CHICKEN
1 Whole chicken
1 Quantity of Jerk marinade

TO SERVE
Flatbreads or Wraps
Salad

To spatchcock the chicken, take the chicken and lay out on a chopping board. Find the backbone of the chicken with your fingers and using kitchen scissors or a sharp knife cut along each side. Cut through to the end on both sides and remove. Open the chicken up and make a cut where the two breasts meet. Using a sharp knife cut away the triangular shaped piece of cartilage from the meat and remove. Flip the chicken over and press down to flatten out. Trim off any surplus bits to tidy up. Take two metal skewers and skewer through the chicken diagonally. Place the chicken on a baking tray, make a few slashes over the chicken with a sharp knife, season with salt and pepper and pour over the jerk marinade, rubbing it in. Chill in the fridge for as long as possible, preferably overnight to allow the flavours to infuse the chicken.

Once marinated cook the chicken on a charcoal  BBQ until cooked. Check for doneness by cutting close to the bone, the chicken is cooked when the juices run clear. Serve the meat sliced on a flat bread with salad.

Jerk Chicken Wraps - Bbq Jerk Chicken Wraps ingredients shots photograph | Pic-nik: A conversation of food

Inspired by Queen Addi Ghetto

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