Pineapple Rum Jerk Chicken – what’s summer without Jerk chicken Pon di BBQ! We’ve added a spin on this one ! With some homeade coleslaw on the side. this is a must do recipe for the summer bbq

  • 5 Chicken leg quarters. 
  • Pineapple Rum Jerk Marinade 
  • 1 medium Onions 
  • 4 Spring onions 
  • 8-10 Fresh thyme sprigs 
  • 10 Garlic cloves 
  • 1 tsp. Fresh ginger 
  • 2 scotch bonnets 
  • 10 Pimento seeds  
  • 50ml White vinegar  
  • 1 tsp. Vinegar 
  • 200g Fresh pineapple 
  • 2 shots spiced rum 
  • Salt and pepper to taste 
  • 250ml water
  • Coleslaw 
  • 1/2 white cabbage shredded 
  • 1/4 red cabbage shredded 
  • 2 spring onions chopped 
  • 2 large carrots strips 
  • 500g Mayo 
  • 1 tbsp. Hot pepper sauce 
  • 200g sweetcorn 
  • Jerk BBQ sauce 
  • 125ml water
  • 150g Ketchup
  • 150g Smoky BBQ sauce 
  • 2 tbsp.  Pineapple rum Jerk marinade 
  • 1 shot rum 
  • Juice of 1/2 lime 
  • Firstly make your marinade by adding above ingredients to a blender until smooth.
  1. Now wash your chicken with lime and vinegar thoroughly, and score 2 lines on leg and thigh with a knife.
  2. Now massage the chicken with the marinade, and let it sit for minimum of 30 minutes or overnight for best results.
  3. Pre-heat your BBQ to 200 degrees and cook for 7-9 minutes  on non skin face down then flip over and repeat 3 more times. Cooking chicken for total of 30-40 minutes making sure its well cooked through. Use temperature probe to be sure.  Once cook place on cooling rack.
  4. Wash your vegetables for coleslaw, then peel your carrots. Shred the cabbage and carrots, then chop your spring onions,  and place in a mixing bowl. Add mayo hot pepper sauce and sweetcorn then mix together then season with salt and pepper to taste then mix again.
  5. Fore the Jerk BBQ sauce add some water to a saucepan then bring to a boil, then add ketchup, BBQ sauce, pineapple rum jerk marinade, 1 shot of rum, and lime, then whisk until smooth. 

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