Jerk Rub for Chicken - Classic Jamaican flavours and also works well on fish and lamb.
Take one pack of softened British butter and add one tablespoon of Jerk rub. Mix well and lay onto two layers of clingfilm then roll into a sausage. Keep in freezer until needed. Take bone-in, skin on chicken thighs (at least free-range or higher welfare) and put a disk of jerk butter under the skin of each thigh. Take the rest of the rub and rub all over each thigh and leave in the fridge for four hours or overnight. Place onto a double layer of foil and wrap tightly. Cook at 120?c for around an hour either in the oven or on the BBQ. The chicken is now super tender and flavoured on and under the skin. Finish off by cooking skin side down on the BBQ to crisp up the skin. Use the reserved buttery juices to baste throughout the final cooking.
Ingredients: Allspice, Ginger, Onion, Garlic, Sugar, Lime Powder, Salt, Pepper, Coriander, Nutmeg, Cinnamon, Thyme, Habanero Chilli.
RRP: £3.50 each.