1 Bay leaf

½ White onion

2 tbsp Brown sugar

1 Lime’s  juice

4 Garlic cloves

2 Scotch bonnet (or 3 depending on tolerance)

2 tbsp Soy sauce

2 tbsp Olive oil

2 tbsp All spice/pimento

1 tsp of dried thyme or 2 sprigs of fresh thyme

1tsp of salt

1tsp black pepper

 

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

 

8 chicken thighs or 4 quarters of chicken

 

1. To make the jerk sauce, pulse ingredients in a blender

 

 2. Make a couple of gentle incisions on chicken witha knife. Marinade the chicken by pouring the jerk over chicken and rubbing it over and underneath the skin. Making sure the marinade gets in all crevices of chicken, you can add the chicken to a freezer bag and pour in the remaining marinade just to make sure the marinade coats the chicken thoroughly.

 

3. Leave in the fridge to marinade overnight

 

4. Cook on the BBQ, grill chicken or or preheat oven to 180c/350F 30 minutes, turning in between, chicken should be browned with parts dark and crispy.

 

Use this jerk marinade on 1kg of another meat on a bbq.