Levi Roots-stylee jerk chicken & jalapeno breads

Jerk Chicken

Serves 4

  • 1 tablespoon allspice berries

  • 1 tablespoon black peppercorns

  • 1 tablespoon dried chilli flakes

  • ½ tablespoon muscovado sugar

  • 2 tablespoons runny honey

  • a few sprigs fresh flat-leaf parsley

  • a few sprigs fresh coriander

  • 2 scotch bonnet chillies

  • 1 clove garlic

  • 3 cm piece fresh ginger, peeled

  • 2 spring onions, trimmed and finely sliced

  • olive oil

  • 4 higher-welfare chicken thighs, skin on

  • 4 higher-welfare chicken drumsticks, skin on

  • beer, for drizzling, optional

  • olive oil

  • 1 lime

  • For the flatbreads

  • 250 g self-raising flour, plus extra for dusting

  • 250 g yoghurt

  • ½ teaspoon baking powder

  • 1 jalapeno chilli, finely sliced

Pound the allspice berries, peppercorns and chilli flakes in a pestle and mortar until fine, then mix in the sugar and honey. Finely chop the herbs, chillies, garlic and ginger, add to the spice mixture and bash it all up some more. Add the green parts of the spring onions and a good drizzle of oil and mix well. Pour the marinade over the chicken and massage it in – wear rubber gloves if you want as those chillies are hot! Leave to marinate in the fridge for at least 1 to 2 hours, but preferably overnight.



Place the chicken, skin-side down, on the barbecue over a medium heat and cook for 40 to 50 minutes, turning often, or until the chicken is golden and cooked through. It's nice to add a handful of allspice berries to the coals for some extra flavour in the smoke or to drizzle over a little beer near the end of cooking for extra stickiness. You could also cook them in the oven at 200°C/400°F/gas 6 for 25 to 30 minutes, turning occasionally, then finish them off on the barbecue for 5 minutes to get all lovely and charred.



Meanwhile, make the flatbreads. In a bowl, mix together the flour, yoghurt, baking powder and a good pinch of salt. When it starts coming together, flour your hands and knead the dough on a lightly floured surface. Divide the dough into 4 pieces and roll out into circles about 2mm thick. Scatter over the jalapeno and a pinch of salt and press in. Quickly scrub off any burnt jerk rub from half your barbecue bars, then use kitchen paper to rub the bars with olive oil. Add the flatbreads and cook for 2 to 3 minutes, turning once, until golden on both sides. When the chicken is ready, squeeze over a little lime juice, then take off the grill ready to tuck in.

Nutritional Information

Levi Roots-stylee jerk chicken & jalapeno breads

Spicy chargrilled chicken legs, the Jamaican way

More Chicken recipes ->
0 foodies cooked this
This is jerk chicken as it should be – full of spice, smokin' hot and made for sharing!
Serves 4
1h (plus marinating time)
Super easy
Print this recipe
Method

My brother Levi Roots told me allspice, or pimento as it's called in Jamaica, is the secret to jerk chicken. The allspice berry adds about five flavours in one, so it's a powerful little thing. Levi has seven kids – there must be something pretty special in that sauce!! Growing up in Jamaica, Levis says, there was an amazing community spirit and lots of outdoor cooking, and people would go and visit their neighbours when they caught wafts of it. I love the sound of that.

Pound the allspice berries, peppercorns and chilli flakes in a pestle and mortar until fine, then mix in the sugar and honey. Finely chop the herbs, chillies, garlic and ginger, add to the spice mixture and bash it all up some more. Add the green parts of the spring onions and a good drizzle of oil and mix well. Pour the marinade over the chicken and massage it in – wear rubber gloves if you want as those chillies are hot! Leave to marinate in the fridge for at least 1 to 2 hours, but preferably overnight.

Place the chicken, skin-side down, on the barbecue over a medium heat and cook for 40 to 50 minutes, turning often, or until the chicken is golden and cooked through. It's nice to add a handful of allspice berries to the coals for some extra flavour in the smoke or to drizzle over a little beer near the end of cooking for extra stickiness. You could also cook them in the oven at 200°C/400°F/gas 6 for 25 to 30 minutes, turning occasionally, then finish them off on the barbecue for 5 minutes to get all lovely and charred.

Meanwhile, make the flatbreads. In a bowl, mix together the flour, yoghurt, baking powder and a good pinch of salt. When it starts coming together, flour your hands and knead the dough on a lightly floured surface. Divide the dough into 4 pieces and roll out into circles about 2mm thick. Scatter over the jalapeno and a pinch of salt and press in. Quickly scrub off any burnt jerk rub from half your barbecue bars, then use kitchen paper to rub the bars with olive oil. Add the flatbreads and cook for 2 to 3 minutes, turning once, until golden on both sides. When the chicken is ready, squeeze over a little lime juice, then take off the grill ready to tuck in.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 726
    36%
  • Carbs 56.6g
    22%
  • Sugar 13.0g 14%
  • Fat 25.3g 36%
  • Saturates 7.5g 38%
  • Protein 67.2g 149%
Of an adult's reference intake

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 1 tablespoon allspice berries

  • 1 tablespoon black peppercorns

  • 1 tablespoon dried chilli flakes

  • ½ tablespoon muscovado sugar

  • 2 tablespoons runny honey

  • a few sprigs fresh flat-leaf parsley

  • a few sprigs fresh coriander

  • 2 scotch bonnet chillies

  • 1 clove garlic

  • 3 cm piece fresh ginger, peeled

  • 2 spring onions, trimmed and finely sliced

  • olive oil

  • 4 higher-welfare chicken thighs, skin on

  • 4 higher-welfare chicken drumsticks, skin on

  • beer, for drizzling, optional

  • olive oil

  • 1 lime

  • For the flatbreads

  • 250 g self-raising flour, plus extra for dusting

  • 250 g yoghurt

  • ½ teaspoon baking powder

  • 1 jalapeno chilli, finely sliced