Kittitian Jerk Chicken

Ingredients:

1.8kg chicken pieces (preferably bone-in and skin-on)
60ml soy sauce
60ml fresh lime juice
2 tbsp olive oil
2 tbsp jerk seasoning
9 tbsp Nevisian jerk marinade

Method:

In a large bowl, whisk together the soy sauce, lime juice, olive oil, jerk seasoning, and jerk marinade
.
Add the chicken pieces to the marinade and make sure they are well-coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the flavours to infuse into the meat.

Preheat your barbecue. When the barbecue is hot (ie a layer of white ash can be seen over the coals) remove the chicken from the marinade, allowing any excess marinade to drip off.

Place the chicken on the barbecue and cook for about 10-12 minutes per side, or until the internal temperature reaches 75°C and the chicken is cooked through.

While cooking, brush the chicken with any remaining marinade to enhance the flavour and keep the meat moist.

Once cooked, remove the chicken from the barbecue and let it rest for a few minutes before serving.

Serve hot, garnished with fresh lime wedges and accompanied by traditional side dishes like rice and peas, fried plantains, or coleslaw.