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ghost chili and licorice chicken

Ghost chili and licorice jerked beer chicken

Both familiar and strange, this jerk chicken recipe combines traditional jerk ingredients with the unfamiliar but appealing taste of raw licorice.
Course Main
Cuisine Fusion
Prep Time 8 hours
Cook Time 2 hours
Total Time 10 hours
Servings 3 -4
Author Johan Johansen

Ingredients

  • One whole free range chicken the best you can afford
  • One bunch of spring onions roughly chopped
  • One Ghost chili can substitute Habanero or Scotch Bonnet
  • 2 teaspoons of dried thyme
  • 1-2 teaspoons allspice adjust to taste
  • 1-2 teaspoons nutmeg adjust to taste
  • 1 tablespoon freshly grated ginger
  • 1 clove of garlic
  • 2 teaspoons raw licorice powder
  • A splash of Jamaican dark rum Appleton Estate works well
  • Juice of one lime
  • Two tablespoons of soy sauce
  • A tablespoon of either sugar honey, dark cane syrup or molasses

Instructions

  1. Combine all ingredients except chicken (duh!) in a food processor or blender and process until smooth
  2. Wash and clean chicken thoroughly inside and out
  3. Generously rub and massage marinade into chicken inside and out, really work it in there.
  4. Optional: For best but less pretty results, slash breasts and thighs of chicken with a sharp knife and work the marinade in even further.
  5. Cover chicken and leave to marinate in fridge for at least a few hours, preferably overnight
  6. Remove chicken from fridge
  7. Preheat grill, smoker, oven or heating device of choice. Aim for a temperature of about 165 degrees Celsius (325 Fahrenheit)
  8. Generously salt chicken
  9. Roast chicken until internal temperature hits at least 70 degrees in thickest part of chest and thigh
  10. Evacuate chicken and let rest covered for at least ten minutes before carving and serving

Recipe Notes

The jerk marinate above includes some traditional ingredients and probably excludes some as well. A jerk marinade is a very personal thing and differs from chef to chef. This is just my take, adjusted to account for the licorice being added. You should always taste your marinade and adjust according to personal preferences. That’s exactly why some of the measurements above are a bit loose. When tasting the marinade, remember that raw ghost chilies are extremely hot, the burn will lessen considerably when cooked.