Jerk chicken - Olive Oils from Spain

Jerk chicken recipe

Chop the onion, chive stalks and pepper. Put them together with the vinegar, rum, thyme, Olive Oil, salt, ground pepper, cinnamon, nutmeg, ginger and treacle in a food processor. Blend well.
Place the chicken in a large shallow dish. Pour lemon juice and the mixture over it. Cover the dish and leave it in the refrigerator to marinate overnight.
Remove the chicken from the refrigerator. Pour the remaining marinade in the saucepan. Bring to the boil and cook over low heat for ten minutes. Put aside to use as sauce later.
Once done, you can cook the chicken on a barbecue or in the oven. Since not everyone has a barbecue at home, we will teach you how to cook it in the oven. Preheat the oven to 175ºC. Once the oven is warm, lower the heat to 75ºC and place the chicken halves on a tray with the skin side up. Grill for one hour. The chicken is done when the juices from the thigh and breasts come out clear after being poked with a knife. Put the chicken on a platter and cover to keep warm.

Serve with rice and frijoles. If you like the sauce, add more.