Jerk chicken recipe
 Bring your barbecue to life with a great jerk chicken recipe from James Martin. It's hot and sour with plenty of Scotch bonnet chillies. Serve with rice and peas. 6 chicken breasts, or chicken thighs, bones removed 6 chicken breasts, or chicken thighs, bones removed 225g/8oz onions, quartered1-1½ Scotch bonnet chillies according to taste, halved and seeded50g/2oz root ginger, peeled and chopped roughly ½ tsp ground allspicesmall bunch fresh thyme, leaves only1 tsp freshly ground black pepper120ml/4fl oz white wine vinegar120ml/4fl oz dark soy sauce 225g/8oz onions, quartered 1-1½ Scotch bonnet chillies according to taste, halved and seeded 50g/2oz root ginger, peeled and chopped roughly ½ tsp ground allspice small bunch fresh thyme, leaves only 1 tsp freshly ground black pepper 120ml/4fl oz white wine vinegar 120ml/4fl oz dark soy sauce rice and peas1 pineapple, peeled, cored and cut in wedges4 limes, 3 cut in wedges, 1 juice only rice and peas 1 pineapple, peeled, cored and cut in wedges 4 limes, 3 cut in wedges, 1 juice only Method Put all the ingredients for the Jerk Sauce in a food processor and whiz until smooth.Place the chicken in a large shallow dish, pour over the sauce, cover and leave to marinate in the fridge overnight.On a hot griddle cook the chicken for 25-30 minutes, basting now and then with the leftover sauce. As it cooks, the thick sauce will go quite black in places, but don't worry, as it falls off it will leave behind a really well flavoured, crisp skin, with lovely moist tender meat underneath.Brush the pineapple lightly with oil and char grill until golden brown on all sides. Squeeze over the juice of one lime.Serve the jerk chicken with the rice and peas, pineapple and wedges of lime on the side. Put all the ingredients for the Jerk Sauce in a food processor and whiz until smooth. Put all the ingredients for the Jerk Sauce in a food processor and whiz until smooth. Place the chicken in a large shallow dish, pour over the sauce, cover and leave to marinate in the fridge overnight. Place the chicken in a large shallow dish, pour over the sauce, cover and leave to marinate in the fridge overnight. On a hot griddle cook the chicken for 25-30 minutes, basting now and then with the leftover sauce. As it cooks, the thick sauce will go quite black in places, but don't worry, as it falls off it will leave behind a really well flavoured, crisp skin, with lovely moist tender meat underneath. On a hot griddle cook the chicken for 25-30 minutes, basting now and then with the leftover sauce. As it cooks, the thick sauce will go quite black in places, but don't worry, as it falls off it will leave behind a really well flavoured, crisp skin, with lovely moist tender meat underneath. Brush the pineapple lightly with oil and char grill until golden brown on all sides. Squeeze over the juice of one lime. Brush the pineapple lightly with oil and char grill until golden brown on all sides. Squeeze over the juice of one lime. Serve the jerk chicken with the rice and peas, pineapple and wedges of lime on the side. Serve the jerk chicken with the rice and peas, pineapple and wedges of lime on the side. Recipe tips Pour this authentic spicy jerk chicken marinade over chicken, seafood or even aubergines to make them come over all Caribbean.