Caribbean Jerk marinated poussin



  • 1 small poussin/ chicken- 500 gms
  • Schwartz Jerk spice blend- 1 1/2 tbsp
  • Soy sauce- 1 tbsp
  • Vinegar- 1/2 tsp (optional)
  • Vegetable oil- 1 1/2 tbsp
  • Onion- 1 small, roughly chopped
  • Garlic- 5 pods
  • Lemon- 1 half


  1. Mix together the spice blend, soy sauce, vinegar and vegetable oil in a bowl.
  2. Check for salt and add if necessary.
  3. Place the chicken and garlic pods in roasting tray and pour over the marinade.
  4. Rub it into all parts of the chicken. Try and get it under the skin if possible.
  5. Keep aside for about 30 minutes. I skipped this part and baked it immediately.
  6. Squeeze the lemon over the chicken and add it into the tray.
  7. Pre-heat over to 200C and bake the chicken for 30 minutes.
  8. Take the chicken out once the 30 minutes is up and baste with the juices from the tray.
  9. Scatter the onion around and on top of the chicken and bake for another 20 to 30 minutes more. If you want, you can turn the chicken up side down. I didn't.
  10. During the last 10 minutes or so, you can change to grill mode and broil it to get a charred effect.
  11. Check if the chicken is done by poking the fleshiest part with a knife or skewer and if juiced run clear you are good to go.

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