Barbequed Jerk-glazed Chicken

Ingredients

2 whole spring onions, coarsely chopped
1 long green chilli, coarsely chopped
2 garlic cloves
1/4 cup (60mL) olive oil
2 Tbs soy sauce
2 Tbs white wine vinegar
1 Tbs lime juice
1 tsp brown sugar
1 tsp fresh thyme leaves
3/4 tsp ground allspice
3/4 tsp ground cinnamon
3/4 tsp ground coriander
Sea salt flakes, to season
Freshly ground pepper, to season
2 x 2.3 kg extra large whole chickens

Method

In a blender, puree the spring onions, chilli, garlic, oil, soy sauce, vinegar, lime juice, sugar, thyme, allspice, cinnamon, coriander, 1 teaspoon of sea salt flakes and 1/2 teaspoon of freshly ground black pepper. Transfer all but 1/4 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 1/4 cup jerk mixture separately and refrigerate. Marinate the chickens for at least 6 hours and up to 1 day.

Prepare a covered barbeque for indirect cooking. For a charcoal barbeque, build a fire on one side of the charcoal grate, leaving the other side of the barbeque empty and let burn just until the coals are covered with white ash. Do not spread out the coals. The temperature inside the barbeque should be about 200 C. For a gas barbeque, heat one burner on medium-high and leave the other burners off. The temperature inside the barbeque should be about 200 C.

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 barbeque that is off. Close the lid and cook for 1 hour 30 minutes, turning the tray with the chickens 180° halfway through cooking. Baste the chickens with the reserved jerk mixture and cook for a further 5 minutes, or until the chicken is dark golden and a meat thermometer inserted into the thickest part of the thigh registers 74 C.

Transfer the chickens to a platter and serve with any of the accumulated juices from the bottom of the tray.

Credits: Coles

Photo Credits: Coles