For company
Jamaican jerk spatchcock chicken
A whole free-range chicken, butterflied flat, painted all over with a jerk marinade of scotch bonnet, allspice, nutmeg and cinnamon, then cooked on the braai until the skin goes lacquered and dark. I spatchcock the bird myself — I love doing it, and I will not pretend it isn't a flex, even though my hands don't work the way they used to since I was diagnosed with FND.
Always reserve half a cup of the marinade before it ever touches the raw chicken — that is your basting liquid. And once the brown sugar in the glaze starts to catch, move the bird to the low-heat side and be patient; burnt jerk is bitter jerk.
Straight off the braai grid, before the carving — then it goes on top of the peas and rice.
Method
- 01
Pat the chicken dry with kitchen paper and place it in a large bowl.
- 02
To make the marinade, blend the orange and lime juice and zest, then add the remaining ingredients and blend until smooth.
- 03
Reserve half a cup of the marinade for basting.
- 04
Pour the remaining marinade over the chicken, massaging it in to ensure it is evenly coated. Cover and marinate in the fridge for 4 hours, or overnight.
- 05
Take the chicken out to come to room temperature, then place it on the braai grid and cook for 15 minutes, turning occasionally to ensure it does not burn.
- 06
Baste, then continue cooking for 30 minutes on the low-heat side of the braai, basting every 10 minutes.
- 07
Garnish with sliced spring onion and orange wedges, and serve with Jamaican peas and rice.
In the glass
Simonsig Kaapse Vonkel Cap Classique
Cass's choice is Simonsig Kaapse Vonkel — a South African Méthode Cap Classique from the Simonsig estate at Stellenbosch, and the original of the whole category: Frans Malan pioneered it in 1971 as the country's first Cap Classique. It is a Chardonnay-led blend with Pinot Noir and a whisper of Pinot Meunier, so you get crisp apple, citrus blossom and a little baked-apple tartness under a fine, persistent mousse. That is exactly what jerk needs: the acidity cuts straight through the scotch bonnet heat and the fat of the skin, the bubbles rinse the palate between bites, and the faint biscuity depth keeps company with the allspice and nutmeg instead of fighting them. Serve it properly cold.
Keep cooking
