If you're a big fan of juicy sticky messy foods - this dark spiced rum Jerk chicken recipe won't disappoint!
Last week we experimented with using our Peat Smoke flavouring to add a charred smoke flavour to BBQ’d steak.
I’m a big fan of Jamaican inspired food and having just distilled and flavoured a few bottles of Top Shelf Dark Spiced Rum, I thought I’d try a new recipe.
I love messy, flavourful food that you can eat with your hands and this is just that! It takes about 8 hours to marinate, but it’s effortless to cook and totally worth it! The cinnamon and clove notes really shone through in the end result.
WHAT YOU'LL NEED:
- 1 cup of Still Spirits Top Shelf Dark Spiced Rum
- Juice from 1 lime
- ½ cup diced red onion
- Fresh ginger, about an inch long, diced, garlic
- 2 cloves of garlic, crushed
- 1 tablespoon of Allspice
- Bunch of fresh thyme sprigs (or fresh coriander if you’re in the I love coriander club)
- 2 teaspoons of cayenne pepper or one of your favourite chillies
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1kg chicken nibbles/chicken thighs
HOW IT'S DONE:
- In a blender, combine the rum, lime juice, red onion, ginger, allspice, cayenne pepper/chili, salt & pepper and blend to a chunky sauce.
- Add chicken to a dish and cover with the sauce.
- Marinate in the fridge overnight, covered for 8 hours.
- Cook chicken in sauce, on a medium heat BBQ.
- Eat with your hands and a bib and enjoy!
I paired the chicken with a rice mix of coriander, pineapple, red onion and a bit of lime juice and it was de-lish! If I were to do this recipe again however, I would try adding some brown sugar in the marinade to add that great stickiness that you get with jerk sauces.
Written by Still Spirits
