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JERK HOT HONEY CHICKEN ROTI

Recipe: Alexander James @allinabox_uk I Photography: India Rose Creative, www.indiarosecreative.com

  • People

    Serves 4

  • Prep Time

    30 min.

  • Cooking Time

    50 min.

Ingredients
Instructions

the Ingredients

Jerk Hot Honey Chicken Roti

For Pearl’s jerk marinade

  • Completed step 4 spring onions, roughly chopped
  • Completed step 2 scotch bonnets (deseed for less heat)
  • Completed step 4 garlic cloves
  • Completed step Thumb of fresh ginger
  • Completed step Small bunch of thyme, leaves picked
  • Completed step 2 tbsp dark brown sugar
  • Completed step 2 tbsp soy sauce
  • Completed step Juice of 2 limes
  • Completed step 2 tbsp vegetable oil
  • Completed step 1 tsp ground allspice
  • Completed step 1 tsp ground cinnamon
  • Completed step 1 tsp freshly grated nutmeg
  • Completed step 1 tsp Maldon Smoked Sea Salt
  • Completed step Black pepper

For the chicken:

  • Completed step 8 boneless chicken thighs, skin on

For the homemade split pea roti (makes 4)

  • Completed step 200g yellow split peas, soaked, grounded and folded into the dough (x1 tsp in each roti)
  • Completed step 300g plain flour, plus extra for dusting
  • Completed step 1 tsp baking powder
  • Completed step 1 tsp Maldon Sea Salt
  • Completed step 150ml warm water
  • Completed step 2 tbsp butter

For the hot honey glaze:

  • Completed step 4 tbsp runny honey
  • Completed step 1 tbsp hot sauce (scotch bonnet-based)
  • Completed step Juice of half a lime
  • Completed step Pinch of Maldon Chilli Sea Salt

For the garlic yoghurt:

  • Completed step 200g thick Greek yoghurt
  • Completed step 1 garlic clove, finely grated
  • Completed step Juice of half a lemon
  • Completed step Pinch of Maldon Sea Salt

For the purple slaw:

  • Completed step ¼ red cabbage, finely shredded
  • Completed step 1 carrot, julienned
  • Completed step Half a red onion, finely sliced
  • Completed step Juice of 1 lemon
  • Completed step 1 tbsp mayonnaise
  • Completed step Pinch of Maldon Sea Salt

To finish:

  • Completed step Seeds of half a pomegranate and 1tsp nigella seeds
  • Completed step Small bunch of flat-leaf parsley, leaves picked
  • Completed step Maldon Chilli Sea Salt

Special Equipment

  • Cooked on the Weber Slate Griddle
  • Maldon Sea Salt
  • Maldon Chilli Sea Salt

Instructions

  • Blitz all the marinade ingredients in a blender until smooth — this is Pearl’s recipe and it gets better the longer it sits. Coat the chicken thoroughly and marinate overnight in the fridge, minimum 12 hours. Don’t shortcut this; the depth of flavour comes from the time.
  • For the roti, drain the soaked split peas and boil in fresh water for 15–20 minutes until just tender but still holding shape. Drain well and pulse in a food processor with cumin to a fine breadcrumb consistency — you want texture, not a puree. Spread on a tray and cool completely.
  • In a bowl, mix the flour, baking powder, butter and salt. Add the warm water and bring together into a soft dough. Knead for 5 minutes until smooth, then rest covered for 30 minutes.
  • Divide the dough into 4 balls. Flatten each, spoon 1 teaspoon of the split pea mix into the centre, pinch closed and roll out gently on a floured surface to a round about 20cm wide. Take your time — the filling wants to stay sealed in.
  • Mix the slaw ingredients in a bowl, scrunch with your hands and leave to soften for 30 minutes. Stir the garlic yoghurt together and chill.
  • Warm the honey, hot sauce and lime in a small pan until just loose. Season with chilli salt and set aside.
  • Get the Weber Slate properly hot — you want a steady, even heat across the surface. Lay the chicken skin-side down and don’t move it for 4–5 minutes. Flip, baste with the hot honey, and cook for another 4–5 minutes until charred and cooked through. Rest for 5 minutes, then slice.
  • Brush the Slate with a little oil and griddle the roti for 1–2 minutes a side until puffed, golden and lightly charred. Keep warm under a clean tea towel.
  • Build: roti base, smear of garlic yoghurt, sliced chicken, pile of slaw, extra drizzle of hot honey, pomegranate, coriander and parsley. Finish with a generous pinch of Maldon Chilli Sea Salt.

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