Former Royal Chef shares Jerk Chicken - from the islands!

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Jerk Chicken, from the islands! I just returned from the beautiful Caribbean island of Antigua. I was amazed to see every restaurant selling Jerk Chicken. Even home made pop up road side stalls. The smell of the pungent chicken marinated in spices had me drooling, but also wondering why people in Antigua were eating so much Jerk Chicken when I knew it originated in Jamaica. I had to find out why it was so popular in Antigua and after sitting down with some locals to large plate of Jerk Chicken rice with the steel drums playing away I found out. Purchase a signed copy of my cookbook 'Eating Royally, recipes and remembrances from a palace kitchen' here... (USA ONLY) https://square.link/u/9FTs4nKo Don't forget to follow me on Instagram for foodie tips and more recipes. https://www.instagram.com/darren_mcgr... Jerk Chicken Makes 4 portions 6 chicken drumsticks 6 chicken thighs (bone in, skin on) Jerk marinade; 1 TBS soy sauce 2 TBS olive oil 1 small onion, roughly chopped juice of 3 limes 1 TBS cinnamon 1 TBS allspice 1/2 cup brown sugar 1 TBS salt 4 cloves garlic, crushed 3 green onions (spring onions) rough chopped 1 habanero pepper (my heat tolerance) traditionally it should be scotch bonnet peppers, add as many as you dare :) Place all of the ingredients for the marinade into a food processor and pulse. Pour into a large bowl. Cut slices in the chicken legs and thighs and add to the marinade. Marinade overnight. Place the chicken on a wire rack over a tray and bake at 350 degrees F. for about 2-25 minutes. Garnish with limes. Rice and Peas Makes 4 portions 2 TBS olive oil 2 cloves garlic, minced 1 small onion , diced 1 tsp dried thyme 1 tsp all spice 2 14oz cans red kidney beans , drained 1 14oz can coconut milk 1 cup water 1 tsp kosher salt 2 cups long grain white rice Add the garlic, onion, salt, thyme, and spice to a pan and saute until the onion softens. Add the rice and stir. Add the water, kidney beans and coconut milk and stir again. Bring to a boil and then simmer with a lid on for 18 minutes. www.theroyalchef.com