A simple and effective alternative method to create authentic tasting Jerk chicken at home.
On a chopping board, butterfly your chicken by cutting it in half along the breast line and between the thighs, removing any excess skin, hairs and left over kidney pieces underneath the thighs.
Place it on a flat baking tray, skin side up, and use a sharp knife to score in at least 6 places (1 on each leg, 1 on each thigh and 1 one on each breast).
Rub the seasoning into the chicken well, on both sides making sure to get into all the crevices. Rub a little extra into the scores that you made.
Cover your tray with cling film and leave to marinate overnight.
Preheat your oven to 180°C
Pour 1 cup of water into the bottom of the tray (do not pour it over the chicken), cover with foil and place in the oven.
After 45 minutes check your chicken. Remove the foil and place back in the oven.
Turn the oven down to 150°C and allow to "jerk" for a further 45 minutes (or until the chicken is cooked)
Regularly check your chicken and baste it with the stock juices in the bottom of the pan so it doesn’t dry out. If you feel like it is getting too dark in colour (almost burnt) but is not cooked yet, turn the oven down slightly and leave to cook through.
Whilst the chicken is "jerking" put all the ingredients listed for the sauce into a small saucepan and place on a high heat until it starts to boil. Mix well.
As with the chicken – the more seasoning you add the spicier it will be.
Once is starts to boil, turn it down to a medium heat and leave to simmer.
After about 7-10 minutes the sauce should have reduced and thickened.
Using a chopping knife or kitchen scissors cut your chicken into quarters. Cut the quarter pieces again in half and then cut those pieces in half again. You should end up with about 16 pieces.
Place the pieces on a serving plate and drizzle the sauce all over it.