Jerk Chicken using the Ziggy Elite Triple Grill Barbecue. @barbequesgaloreaustralia Chicken & Marinade – 8 – Chicken Marylands, Scored 10 – Spring Onions (Scallions), Roughly Chopped 2-3 – Habanero Chillies or Scotch Bonnet, Seeds Removed (Optional) 6 – Garlic Cloves, Grated 10g (0.2oz) – Ginger, Peeled & Grated 1 – Small Red Onion, Roughly Chopped 10 Sprigs – Fresh Thyme, Roughly Chopped 1/3 Cup (80ml) – Grapeseed Oil 3 1/2 Tbsp (70ml) – Soy Sauce 2 Tbsp (40ml) – Worcestershire Sauce 2 1/2 Tbsp – Brown Sugar 3 tsp – Ground All Spice 1/2 tsp – Ground Cinnamon 1/2 tsp – Ground Cloves 1 – Lime, Zest and Juice, Plus 1 Extra For Serving Salt to Taste Method – 1. Add spring onions (scallions), habanero chillies, garlic, ginger, red onion, and fresh thyme in a blender. Blend on high speed until it forms a thick paste. Add all the remaining ingredients, except the chicken and blend to create the jerk marinade. Check seasoning levels. 2. Score the chicken Maryland skin, making 6-8 slices across. Don’t cut too far into the chicken. Add the marinade to the chicken and combine. Allow to marinate for a minimum of 4 hours up to 48 hours. 3. Heat your BBQ to maximum temperature. Remove the chicken from the marinade and reserve the remaining marinade for later basting. Place the chicken onto the BBQ and grill for 8-10 minutes or until charred but not burnt. 4. Baste the remaining marinade all over the chicken pieces, and cook for 18 minutes or until the chicken is cooked through. Remove and rest for 5 minutes. Serve the chicken on a platter and garnish with chopped spring onion (scallion) and charred lime. Dig in. #barbequesgalore#ziggy#zieglerandbrown#bbq#jerkchicken#foodcreator#ad
