The Scott Arms had an injection of Caribbean sunshine when Cynthia Coppack arrived three years ago, bringing her particular vibe and style to this beautiful corner of Purbeck.  Little did Cynthia think when leaving Kingston, Jamaica, that she would become landlady of the Scott Arms in Kingston, Dorset, grilling her own recipe Jerk Chicken for enthusiastic summer crowds. For those keen home-chefs among us, here’s how she does it…

 

the marinade

½ cup cider vinegar (we use Lulworth Skipper)

2 tbsp dark rum

6 Scotch Bonnet peppers (with seeds for heat, without for less), chopped

6 spring onions

2 tbsp fresh thyme leaves, chopped

2 tbsp oil (we use Green Weald rape seed oil)

2 tsp salt

2 tsp freshly ground black pepper

4 tsp ground allspice (also known as pimento)

4 tsp ground cinnamon

4 tsp ground nutmeg

4 tsp fresh ginger

1 tsp brown cane sugar

3 fresh bay leaves

3 cloves garlic

2 tsp orange or lemon zest

4 chicken breasts

 

Preparation time 30 minutes

Overnight in fridge

Cooking time 30 minutes

Serving suggestion

safety note

Scotch Bonnet peppers are very hot and cause extreme pain if they come into contact with the eyes. Cynthia strongly recommends wearing protective gloves while handling the chillies and the jerk paste.

method

  1. Put all the marinade ingredients into a blender. Pulse until mostly smooth, or mash with a heavy duty pestle and mortar.
  2. Place chicken in a large freezer bag, or in a large roasting pan or baking dish.  Add the jerk paste to the chicken pieces and coat well. Seal the bag or cover the chicken in the pan/dish with cling film.  Refrigerate overnight.
  3. When ready to cook, remove the chicken from the marinade bag/pan/dish.  Put the remaining marinade into a small saucepan. Bring to the boil, reduce heat and simmer for 10 minutes.  Set aside to use as a basting sauce for the chicken.
  4. Grilling method: Preheat grill to medium high. Sprinkle chicken breasts with salt and pepper. Place on the grill grates and cover. Cook for approximately 20 minutes under a moderate grill, 350F – 175C, turning the chicken occasionally and basting with marinade until the chicken is cooked through. Transfer chicken to platter.
  5. Oven method: Preheat oven to 350F – 175C. Place chicken in a rimmed baking pan, skin-side up. Roast until chicken is cooked through, about 25 minutes. Transfer chicken to platter.

Cut chicken into pieces and serve with rice, peas and pineapple salsa. Delicious!

 

Where to find our Marinade

Make your own as above, or purchase ready-made from:

The Scott Arms – www.scottarms.com

Salt Pig in Wareham – www.thesaltpig.co.uk

The Purbeck Deli in Swanage – www.thepurbeckdeli.co.uk

Wilkswood Farm Shop – www.wilkswoodfarm.com

Also Clealls of Corfe, Curtis’ Butchers in Wareham, Norden Farm Shop, Dorset Charcuterie and Holme for Gardens Farm Shop.