Jerk Chicken

Jerk Chicken

Ingredients

4 Chicken Legs

1 Red pepper

3 Courgettes

1/2 Egg Plant

Jerk Marinade

1/4 block Tamarind Paste

2 Spring onion

1/2 bunch Thyme

1T Worchester sauce

1t Scotch Bonnet Chilies

1t Ground Allspice

1t Canola oil

 

Method

Blend Jerk ingredients & add oil till becomes thick. (this will keep in the fridge for a month) Place Chicken Legs & Jerk Marinade in shopping bag and massage, leave overnight to infuse.

 

Arrange the legs in the cooker baskets with room between them, then place a small handful of manuka sawdust on some tinfoil on the base of the cooker and light both burners add the baskets of jerk chicken and let smoke for 1h hour, remove the manuka and turn the heat down a little, continue to bake the chicken legs till the meat is tender and pulls away from the bone.

 

Slice the vegetables and put in a tinfoil tray, season with salt and pepper and add to the top basket of the cooker towards the end of the jerk chicken cooking process. Serve the jerk chicken with some boiled rice and the baked vegetables just like they do in Jamaica Man.

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  • HEALTHY

    No oil and low pressure, steam cooking.

  • ECONOMICAL

    A 9kg gas bottle will cook up to 10 meals (2 basket size).

  • PORTABLE

    Use anywhere outdoors in well ventilated areas (except indoors – refer to instruction manual).

  • EASY

    Easy to use. Easy to clean. Easy to assemble.

  • CATERING

    Functions, events or having family & friends over. Cooks for 10 to 250 depending on cooker size.

  • SAFE

    Safe to handle. No permits required for local fire ban restrictions.