While I’m sure that jerk (dry-rubbed meat) is not American, there is certainly a lot of it available throughout the southern states and elsewhere too—it is so popular.I am also pretty sure you will love it, too. I really love it with the Brown Rice Salad and it is kind of perfect summer dining for me. You don't have to try too hard to have leftovers which is always nice and it can feed an entire neighborhood if you upscale. Super simple.
This recipe appears in Tenina's America, one of my favourite books and always on sale in my store. Get over there and get your copy while stocks last. They are going fast.
By the way, I am sure I don't need to tell you this, but....for gluten-free Jerk Chicken use tamari or a gluten-free soy sauce. It is that easy!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 40 Grams dark rum
- 40 Grams Jerk Spice Mix
- 30 Grams fresh ginger, peeled
- 4 cloves garlic
- 4 spring onions, chopped in pieces
- 50 Grams apple cider vinegar
- 30 Grams Coconut Sugar
- 1 red chilli
- 100 Grams Smoky BBQ Sauce
- 60 Grams soy sauce or tamari
- A whole chicken, split and flattened, or equivalent chicken pieces, skin on, bone in
- Lemon juice and salt, to taste
Place everything except the chicken, lime juice and salt into the Thermomix bowl and blend 10 seconds/speed 8.
Transfer into a large zip-lock bag with the chicken and rub the marinade into the skin of the chicken. Marinate in the refrigerator for least 2 hours, preferably longer.
Remove chicken from the zip-lock bag and roast the chicken, laid flat, in a roasting dish on a high heat or use a BBQ/grill until the chicken is well charred and cooked through.
Rest for 10 minutes before serving with plenty of lemon juice and salt, to taste, as well as Herb and Fennel Brown Rice Salad or coleslaw of choice.