How to make BBQ Jerk Chicken Bondi Harvest

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Ingredients
1 Organic Chicken
Jerk Marinade
Coriander root
1 x brown onion
4 x garlic cloves
5cm x ginger
3 x fresh chilli
thyme
100ml x bbq sauce
Pinch Dried chilli
1 x tsp cinnamon powder
1 ½ x tsp all spice
½ cup spiced rum
1 ½ x tbs brown sugar
1 ½ x tbs sugar
Method:
Place all in food processor and blend until combined. Butterflied your whole chicken and pour marinade over. Cover and refrigerate for 12 hours (you can marinate for less time - 12 hours for really tasty results).
To cook the chicken place on a hot bbq skin side down with the lid closed. Let the skin colour and crisp up a bit then flip. Make sure your baste your chicken with left over marinade after turning.
Cooking should take approximately 10mins on each side - but keep an eye on it you don't want to burn the outside too much.
Apple Salsa
1 x Spanish onion
3 x green apple
1 x chilli
1 x mint
2 x lemon juice
2 x lime juice
1 x avocado
Chop everything and toss in a bowl. Dress with Lime and Lemon juice (olive oil optional)
Enjoy!
Music by Jai Pyne
© Bondi Harvest 2014