Jerk Chicken has always seemed daunting, but it actually is so easy. There are only 4 steps: blend all marinade ingredients, throw marinade in a bag with the chicken (and marinade overnight), cook chicken, sauce and veggies in a pot in the oven, serve jerk chicken on a bed of rice. That’s it.
The Big Rock Winter Spice beer adds the perfect flavours to compliment the jerk spices and adds that little something extra. Plus, what beer you don’t drink, you get to enjoy! A little beer for the dish, a little beer for you – pretty much the best way of cooking, really. So what is stopping you from making Jerk Chicken?
600g chicken thighs, skinless and boneless
1.5 cups rice, uncooked
1 red pepper, thinly sliced
1 onion, thinly sliced
For the marinade:
2 tbs soy sauce
1 green bell pepper, finely chopped
1 tbs ground allspice
1/4 cup brown sugar
1 jalapeno, seeded and finely chopped (leave seeds in for extra spice)
6 tbs chopped garlic
2 tbs thyme
1 tsp cinnamon
2 tsp chipotle hot sauce
1 tsp lemon juice
½ tsp nutmeg
1 cup Big Rock Winter Spice Ale (find it here)
Salt and pepper to taste
Place all of the ingredients for the marinade in a food processor or blender and blend until no large chunks remain (replace the jalapeno for a habanero and chipotle hot sauce for a canned whole chipotle chile for extra heat). Place the chicken thighs and the marinade in a large resealable plastic bag and marinate in the fridge for 12-24 hours.
Once you are ready to cook the chicken, preheat the oven to 375F. Place all of the thighs, marinade, sliced peppers and sliced onions in a large dutch oven and place in the oven. Cook for approximately 1.5 hours or until chicken is tender and easily pulls apart.
While the chicken is cooking, prepare the rice according to the package instructions.
To serve, layer approximately 1 cup the rice with the chicken thighs and sauce on top. Serve immediately.