Each weekend I set out to cook a different meat but there are times (many times) that I end up cooking chicken, every weekend – roast, curried, stewed, baked, grilled, pan-seared etc. Whenever I am making baked chicken to change things up, I use a different marinade (liquid or herb-based) or spice rub.
I like the blackened, burnt-skin taste and look of jerk. The flavour of allspice as the meat is cooking tickles the nose and has me salivating. I go with 1 of 3 options when doing this type of jerk-rubbed chicken – use a good quality store-bought bottle of jerk marinade, use my own homemade jerk marinade or use my homemade green seasoning to which I add a generous amount of ground allspice, hot pepper and garlic powder. The next step is to marinate the chicken overnight so that the chicken becomes infused with the herbs and spices.
You can cut the chicken into quarters if you like but I prefer to halve it. When you are ready to cook the