Wet 'n' dry jerk chicken

Chicken second courses

Ever since moving to London, Jerk Chicken, or indeed jerked ANYTHING has been my absolute favourite thing to eat and cook. Not least because it's dead easy to do — no tricky skills found here — yet makes you look like a total professional, but because every time you do it you can change it up and be inventive with it, again with almost no special skills required — just mix up the spices, flavours and what you serve with it. Super simple! I've lived around Dalston in East London for all the years I've been in the city and as anybody living in London will know, there is no place better for Jerk except maybe Notting Hill Carnival, but that only comes once a year so not nearly enough to satisfy my Jerk cravings. So Dalston is where I go and it's where I've truly developed my love for great Jamaican Jerk by way of frequenting the plethora of jerk hangouts. Rudie's is a particular fave — If you're in London, go — nothing more needs to be said. Just a note before we dive in to say that this may look like a long and scary ingredient list, but it really is as simple as mix it all together and let it do it's thing. In fact — leaving the chicken to marinade over night means to can prep the night before and when it comes to fixing dinner it's just as case of banging it all in the oven. What could be easier?? :) Note: Hat tip to sdebrango — the marinade I've used here was in part inspired by their Jerk Chicken kebab recipe from 2011: https://food52.com/recipes/13467-jerk-chicken-kebabs Glad I had the chance to put my own spin on it and turn it into something new :)