SUMMER IS ALMOST OVER BUT THERE'S STILL TIME FOR THIS RUM JERK CHICKEN ON THE BARBIE!
Rum Jerk Chicken
2 tbsps of Just A Splash Rum
4 spring onions, roughly chopped
Small handful of whole allspice pimento, roughly bashed
2 tsp of cinnamon
1 tsp of nutmeg
2 inches of fresh ginger, roughly chopped
2 tbsps of soft dark sugar
1 scotch bonnet, seeds removed
1 clove of garlic
Small bunch of fresh coriander and parsley
1 tsp of dried chilli flakes
Juice of 2 limes
A good pinch of sea salt
8 pieces of free range chicken drumstick and thighs, skin on
2 extra limes for squeezing afterwards
In a powerful blender, blitz all the rum jerk marinade until you have a smooth paste. Smother the chicken in the marinade, and leave for a few hours or over night if you have time.
Either on the BBQ or on a hot griddle pan cook the chicken for approximately 40 minutes on a medium to high heat until the chicken is cooked through. Serve with a good squeeze of lime all over the chicken.