After a crowd-pleasing main for your next special event? Try this barbecued jerk-glazed chicken recipe. Featuring a fusion of tangy, sweet and smoky flavours, it’s sure to impress your guests.
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In a blender, puree the spring onions, chilli, garlic, oil, soy sauce, vinegar, lime juice, sugar, thyme, allspice, cinnamon, coriander, 1 tsp of sea salt flakes and ½ tsp of freshly ground black pepper. Transfer all but ¼ cup of the jerk mixture to a large bowl and add the chickens. Turn the chickens to coat with the jerk mixture, making sure to coat the insides of the chickens too. Cover the chickens and the reserved ¼ cup jerk mixture separately and refrigerate. Marinate the chickens for at least 6 hours and up to 1 day.
Remove the chickens from the marinade, pat dry and season generously with sea salt flakes. Place the chickens on a wire resting rack set in a large, rimmed baking tray. Place the tray of chickens on the side of the barbecue that is off. Close the lid and cook for 1 hour 30 mins, turning the tray with the chickens 180° halfway through cooking. Baste the chickens with the reserved jerk mixture and cook for a further 5 mins, or until the chicken is dark golden and a meat thermometer inserted into the thickest part of the thigh registers 74°C.
To cook in an oven: roast the chickens on a wire resting rack set in a large, rimmed baking tray in oven preheated to 200°C for 1 hour 30 mins. Then baste with the reserved jerk mixture and cook for a further 5 mins, or until dark golden and crisp.