Ainsley Harriott’s ultimate jerk chicken

Dive into the vibrant world of Caribbean cuisine with Ainsley Harriott’s Ultimate Jerk Chicken, a recipe that captures the essence of jerk cooking's flavor maximization. This dish utilizes either a dry rub or a wet marinade, showcasing the versatility of jerk flavors across various dishes, including meats, fish, vegetables, and grains. At the heart of jerk seasoning are allspice and Scotch bonnet chillies, with room for adaptation according to taste preferences. For those inclined to barbecue, Ainsley Harriott's recipe offers an alternative method involving chicken breasts, skin on, for a quicker cook time on the grill​​​​​​.

Ingredients for the Ultimate Jerk Chicken

• Chicken: 1 x 1.5kg chicken, backbone removed and spatchcocked
• For the Jerk Marinade:
  • Onions: 225g, peeled and quartered
  • Scotch bonnet chillies: 2 small, halved and de-seeded
  • Fresh root ginger: 50g, peeled and roughly chopped
  • Fresh turmeric root: 3-cm piece, peeled and roughly chopped (or 1 tbsp ground turmeric)
  • Ground allspice: ½ tsp
  • Fresh thyme leaves: 15g
  • White wine vinegar: 120ml
  • Dark soy sauce: 120ml
  • Sea salt and freshly ground black pepper to taste

Preparation Instructions

1. Begin by creating the marinade. Combine all marinade ingredients, except the seasoning, in a food processor until smooth. Season the blend with a pinch of salt and a generous amount of black pepper.
2. Prepare the chicken by cutting slashes into its smooth side to ensure the marinade thoroughly penetrates the meat. Place the chicken in a shallow dish, thoroughly apply the marinade, and allow it to marinate in the refrigerator for a minimum of 2–3 hours, preferably overnight, turning occasionally.
3. When ready to cook, bring the chicken to room temperature and preheat your barbecue (with a lid). Cook the chicken on the barbecue, lid down, for 40–50 minutes, turning and basting occasionally with any remaining marinade, until the meat is thoroughly cooked and juices run clear.
4. Let the chicken rest for a few minutes before serving with a side of mixed salad or traditional crunchy coleslaw​​​​​​.

Storage and Reheating

To store leftovers, allow the chicken to cool before placing it in an airtight container in the refrigerator. For reheating, ensure it's heated through to at least 165°F (74°C) to maintain safety and quality.

Nutritional Information

This dish is rich in proteins and spices that offer various health benefits, including metabolism-boosting properties. However, nutritional values can vary based on modifications to the recipe and serving sizes.

FAQ about the Ultimate Jerk Chicken

• Can I use different parts of chicken for this recipe? Yes, you can adapt the recipe to use different chicken cuts, adjusting cooking times accordingly.
• How spicy is this jerk chicken? The heat level can be adjusted by the amount and type of Scotch bonnet chillies used.

Original recipe by Ainsley Harriott from his book, "Ainsley's Caribbean Kitchen."

Enjoy the aromatic and flavorful journey of preparing Ainsley Harriott’s Ultimate Jerk Chicken, a dish that promises to bring a taste of the Caribbean to your kitchen.