Jamaican Jerk Chicken


1 tbsp English mustard
1 tbsp red wine vinegar
2 limes, zested and juiced
3 tbsp brown sugar
2-3 red chillies, deseeded
5 garlic cloves, chopped finely
5 spring onions
Fresh thyme
1 tbsp Jamaican jerk spice
100ml Korev lager
½ tsp seasalt
1 large chicken
Peanut oil


Place all ingredients other than the chicken and peanut oil into a food processor and blend until smooth.
Coat the chicken with the marinade, cover and leave in the fridge for two hours or longer if possible.
Preheat the oven to 200C. Wipe off any excess marinade and rub with the peanut oil. Place the chicken on the griddle, breast side down until the skin goes golden brown.
Place the chicken onto a baking tray and roast for 35 minutes in the oven.
Remove from the oven, leave to rest for ten minutes, then carve.