Levi Roots' jerk BBQ chicken
Serves: 10 chicken piecesPrep: 15 minutes, plus marinating timeCook: 30-40 minutes approximately
Ingredients:For the jerk marinade4 spring onions, green part only, chopped1 Scotch bonnet chilli, chopped3cm/ 1¼in piece root ginger, chopped2 tbsp fresh thyme leaves100ml cider vinegar3 tbsp clear honey2 tsp ground allspice1 tsp ground cinnamon2 tbsp olive oilSalt and freshly ground black pepper
For the chicken10 chicken pieces, bone in (drumsticks, legs, thighs)4 long, mild red chillies left whole
For the sugared oranges2 tbsp soft light brown sugar2 seedless oranges, cut into quarters
Method:1. For the jerk marinade, blend the spring onions, chilli, ginger, thyme, vinegar, honey, allspice, cinnamon, oil and seasoning in a food processor or pestle and mortar until they form a smooth paste.
2. Place the chicken into an ovenproof dish and pour over the jerk marinade, turning the chicken to coat them in the marinade. Cover the dish and chill in the fridge for at least four hours, or ideally overnight, turning the chicken over every 2-3 hours.
3. Half an hour before you want to eat, light the barbecue. (Alternatively, preheat the oven to 190C/Gas 5.) When the flames have died down and the coals have turned ash-white, place the chicken pieces onto the grill and cook for 30-40 minutes depending on the size of the chicken pieces, turning them over every so often and basting with the remaining jerk marinade, until the chicken is golden-brown all over and are completely cooked through. Move the chicken around the barbecue to the cooler edges of the barbecue if needed (the chicken pieces are cooked through when the juices run clear when pierced in the thickest part using a skewer). If you have a food thermometer it should register at least 165F/75C in the thickest part of the chicken. You can fully cook the chicken in the oven first and then just chargrill for flavour too.
4. Meanwhile, place the whole chillies onto the grill. Barbecue for 3-4 minutes, turning occasionally, or until golden-brown grill marks appear on all sides. Remove from the grill and keep warm.
5. Meanwhile, for the sugared oranges, sprinkle the sugar onto a plate. Dredge the cut sides of each orange quarter in the sugar, then place the orange quarters, cut-sides down, onto the grill. Grill for 3-4 minutes, or until the sugar melts and turns golden-brown.
6. To serve, place jerk chicken onto a plate with sugared orange quarters and grilled chilli alongside each serving. Serve with Herby Coconut Rice with Mango.
Filmed at Caravan and Motorhome Club, Abbey Wood campsite.