Jerk Chicken

Ingredients

• 4 shallots
• 4 red chili peppers
• 3 Garlic cloves
• 1 tbsp thyme leaves
• 2 Bay leaves
• 3 tbsp allspice berries
• Salt
• black pepper (freshly ground)
• 4 large chicken thighs
• 1 tsp freshly grated ginger
• 1 tsp Cornstarch

Instructions

1. 1.

   Peel and roughly chop the shallots. Slice the chili peppers lengthwise, remove seeds, wash, and finely dice them. Peel and finely mince the garlic. Chop the thyme leaves and bay leaves.

2. 2.

   Briefly toast the allspice berries in a small pan without oil until fragrant, then crush them in a mortar. Blend the crushed berries with the other prepared ingredients for the marinade in a blender or electric food processor, seasoning with salt and pepper.

3. 3.

   Wash and pat dry the chicken thighs. Rub half of the marinade onto them and cover; marinate in the refrigerator for about 6 hours.

4. 4.

   Place the chicken thighs on a grill that is not too hot. Grill for approximately 30–35 minutes, turning occasionally.

5. 5.

   For the jerk sauce, mix the ginger with the reserved marinade and about 350 ml water, then heat. Whisk the cornstarch with a little cold water, stir into the sauce, bring to a boil, and thicken. Serve the chicken thighs with the sauce.