Jerk chicken with rice & peas Recipe

To start the jerk marinade, combine all the ingredients in a food processor with 1 teaspoon of salt. Blend everything into a thick purée. If it's struggling to blend, just pause, stir, and blend again; resist adding water, as you want a dense paste.

Taste the marinade for seasoning. It should be quite salty, but not unpleasantly so. If you want more heat, add extra chillies; if it tastes too salty or sour, balance it out with a bit more brown sugar until it hits the right notes.

If you're barbecuing, get your coals going about 1 hour before you plan to cook. For a more authentic jerk experience, add some wood chips and cook the chicken over slow, indirect heat for about 30 minutes, letting it smoke-grill.

Alternatively, preheat your oven to 180°C/160°C fan/gas 4. Arrange the chicken pieces in a roasting tin with the lime halves and roast for 45 minutes, until the chicken is tender and cooked through.