Rachel Khoo: Jerk it Baby

Whether it evokes pleasant memories of holidays in the Caribbean, or best-forgotten outings to Notting Hill, most of us have experienced jerk chicken in one form or another. With Carnival weekend looming, here is my take on this classic — ideal on a barbecue, but just as tasty roasted in the oven and blistered under the grill. This is chicken with attitude.

Roast Jerk chicken

Serves 4

1 onion

4 cloves of garlic

1 tbsp allspice

1 Scotch bonnet or red chilli

3 tbsp brown sugar

1 tbsp black pepper

1 tbsp red wine vinegar

4 sprigs of thyme

Juice of 2 limes

1 tbsp Maldon sea salt

1 free-range chicken, jointed

For the salad sides:

1 tin red kidney beans

2 tbsp extra virgin olive oil

1 ripe avocado

2 fennel bulbs

1 organic unwaxed lemon

To make the marinade, peel and quarter the onion and peel the garlic cloves. Place both in a blender or food processor with the allspice, chilli (deseeded if you want less heat), sugar, black pepper, vinegar, thyme leaves, lime juice and sea salt. Blitz to a paste.

Using gloves, rub the paste really well into the chicken pieces, covering them thoroughly, then place in a container or sandwich bag and put in the fridge. Leave to marinate for at least 2 hours.

Preheat the oven to 180C/Gas Mark 4. Place the chicken pieces skin side down on a baking tray. Roast for 30 minutes, turning over halfway through. Set aside, covered in foil, while preparing the side dishes.

Preheat the grill. Drain the beans, season and drizzle with 1 tbsp of the oil. Scoop the flesh from the avocado, mash and season. Place the fennel bulbs in a food processor with the lemon. Season again and dress with the remaining oil.

Place the chicken skin side up under the hot grill. Cook until beginning to blacken and the skin is crisp. Serve with the salad sides.