This may be a simple recipe -but it results in a pretty special flavour, and is ideal for barbecues as the weather finally starts to warm up.
It was created by Yabba, a small Jamaican family business based in Sheffield and which you might have seen at events across the city, for the Sheffield Cookbook: Second Helpings.
And it features founder Stephanie Brown’s home made Jamaican jerk spice - described as ‘seriously hot, bursting with mouth-watering flavours.’
In the book Stephanie says: “This is the simplest way to use our special Yabba jerk seasoning on some chicken.
“You can use breast or thigh, but keep the skin on for the best flavour.
“It is best if you can leave the chicken to marinate overnight, but make sure you give it at least two hours.”
Preparation time for this dish is five minutes, plus 2-12 hours marinating.
Cooking time is between 30 and 60 minutes and these ingredients will serve four.
INGREDIENTS FOR THE WHOLE DISH
500g chicken breast or thigh, skin on
2-4 tsp Yabba jerk seasoning
Dash of oil
Crispy green salad, fried dumplings or rice and fried plantain, to serve
Score the chicken using a sharp knife.
Mix the Yabba jerk seasoning with the oil to create a paste. Rub the paste all over the chicken, making sure every bit of chicken is coasted.
Cover and leave for at least 2 hours or overnight in the refrigerator to marinate.
Grill, bake or barbecue the seasoned chicken until cooked through, turning the chicken over when golden brown.
This is best served with a crispy green salad, fried dumpling or rice and fried plantain.
The seasoning is available online at yabbafoods.com and at a handful of stockists in Sheffield.
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