Poulet Jerk Jamaïcain

Before juicing, cut a few wedges from one lime half and set aside for serving. Blend the spring onions, Scotch bonnets, garlic, ginger, allspice, thyme, cinnamon, nutmeg, pepper, sugar, tamari, the rest of the lime juice, oil and salt into a thick, spoonable paste. Wear gloves when handling the Scotch bonnets, as they are very hot and can irritate skin and eyes.

• 6 spring onions
• 1–3 Scotch bonnet chillies
• 4 garlic cloves
• 3cm fresh ginger
• 1 tbsp ground allspice
• 1 tbsp fresh thyme leaves
• ½ tsp ground cinnamon
• ¼ tsp grated nutmeg
• 1 tsp black pepper
• 2 tbsp brown sugar
• 3 tbsp tamari
• juice of the 2 limes, minus a few reserved wedges lime juice
• 2 tbsp neutral oil
• 1½ tsp salt

✅ C'est prêt quand : paste is thick, flecked green-yellow, and has no large chunks

Cut 3–4 deep slits down to the bone in each piece of chicken. Rub the jerk paste all over the chicken and into the cuts, then cover and refrigerate for at least 4 hours, or overnight for the best flavor.

• 1.5kg chicken pieces
• all of it the jerk paste from step 1

✅ C'est prêt quand : every piece is evenly coated in paste, including inside the cuts