Serves: 6
Jerk Chicken with Sour Cream
- Prep Time
- 20 min.
- Cooking Time
- 15 min.
- Method
- Direct
- Prep Time
- 20 min.
- Cooking Time
- 15 min.
- Method
- Direct
Ingredients
- 12 Bone-in chicken thighs
- Sour cream
- MARINADE
- 1/2 Large onion
- 2 Scotch-bonnet peppers
- 4 tsp Garlic powder
- 2 tsp Ground allspice
- 2 tsp Dried thyme
- 1 tsp Cayenne pepper
- 1 tsp Ground black pepper
- 1 tsp Dried sage
- 1/2 tsp Ground nutmeg
- 1/2 tsp Ground cinnamon
- 2 tsp Salt
- 2 tsp Granulated sugar
- 2 tbsp Vegetable oil
- 2 tbsp Soy sauce
- 4 tbsp White wine vinegar
- 2 tbsp Lime juice
Instructions
- Peel the onion for the marinade and chop it finely.
- Wash the peppers and remove the seeds, then chop finely.
- Mix the onion and peppers with the rest of the ingredients for the marinade in a bowl and then add the chicken thighs.
- Allow to marinade for 12-24 hours.
- Prepare the barbecue for direct heat, approx. 200 ºC.
- Cook the chicken thighs for around 7 minutes on each side until the core temperature reaches 75 ºC – test using a thermometer.
- Remove the chicken from the grate and allow it to rest for 5-10 minutes and serve with sour cream.
This delicious chicken dish goes really well with rice and peas.
In the kitchen:
At the barbecue:
Ingredients
- 12 Bone-in chicken thighs
- Sour cream
- MARINADE
- 1/2 Large onion
- 2 Scotch-bonnet peppers
- 4 tsp Garlic powder
- 2 tsp Ground allspice
- 2 tsp Dried thyme
- 1 tsp Cayenne pepper
- 1 tsp Ground black pepper
- 1 tsp Dried sage
- 1/2 tsp Ground nutmeg
- 1/2 tsp Ground cinnamon
- 2 tsp Salt
- 2 tsp Granulated sugar
- 2 tbsp Vegetable oil
- 2 tbsp Soy sauce
- 4 tbsp White wine vinegar
- 2 tbsp Lime juice
