TV chef Ben O’Donoghue’s jerk chicken

Throwing a dinner party and need something tasty to serve up? This recipe, shared with Starts at 60 by television chef Ben O’Donoghue, is spicy, delicious and perfect for just that occasion.

With an aromatic mix of herbs, spices, and of course super-hot chilly, this chicken dish will really get those taste buds going. However, if you’re not a fan of the chillies, perhaps tone it down a little with some milder chillies that are still just as delicious.

Ingredients

• 12 chicken thighs, bone in
• Chopped spring onions, to garnish

Marinade

• 1/2 bunch spring onions, chopped
• 1/4 bunch coriander, chopped
• 3 Scotch bonnet or other hot chillies
• 60ml tomato sauce
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 2 teaspoons thyme
• 1cm piece fresh ginger, finely chopped
• 1 1/2 teaspoons salt
• 1 teaspoon ground allspice or ground pimento
• 1 teaspoon freshly cracked black pepper
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon

Method

1. Trim the chicken thighs of any excess fat and skin. Wash and pat dry.
2. Combine the marinade ingredients in a food processor and blend until smooth. Rub marinade all over the chicken. Place the chicken in a plastic or ceramic dish. Marinate in the refrigerator for at least three hours, or overnight if possible. Remove from refrigerator and allow it to come to room temperature.
3. Prepare barbecue for grilling. Have one side at a medium-high heat and around one-third of the heat source at a lower heat to allow the chicken to cook slowly, preventing the marinade from burning.
4. Place the thighs over the higher heat to seal and colour the chicken. Add half a cup of pre-soaked wood chips to the lower heat source, then move the chicken to slowly cook over the lower heat for 15-20 minutes. If using gas, heat your wood chips in a smoke box prior to moving the chicken to cook over the lower heat.
5. Sprinkle with spring onions and serve while hot.