Jerk Chicken Rolls

This is a favourite of the boy’s. He wants me to make enough for today and tomorrow. You can, of course, make your own jerk seasoning, but I remain convinced that Walkerswood is about as close to authentic as you can get

6 Chicken thighs, skin on, bone in

1/3  jar Walkerswood hot & spicy jerk seasoning

1 Scotch bonnet chilli, roughly sliced

Juice of 2 limes

1tbsp thyme leaves

1 tub good quality coleslaw

4 ciabatta rolls, or a baguette

Caribbean hot pepper sauce

Coriander leaves to serve

Slash the chicken to the bone and place in a large bowl. Squeeze the lime juice over and toss well. I’ve kept the chilli in big bits. I want it to heat the whole thing up but also want to give the boy the chance to pick the chilli out as it does not always agree with him. Add the jerk seasoning and a handful of fresh thyme leaves and massage it all together.

Leave for at least 2 hours, turning occasionally. Get the grill as hot as it will go and cook the chicken until it’s done. I would do this on the barbeque if it wasn’t raining! Every time I turn it I spread on another tablespoon of the marinade. You’re looking for it to be cooked through, with burned bits all over.

Toast the ciabatta rolls, lightly. Put some coleslaw in each. Shred the chicken from the bone, including the crispy skin. Stuff it in the roll and give the meat a light shake of hot pepper sauce and a few coriander leaves before closing.

Wrap in a paper napkin and hand one to the boy along with a can of Red Stripe beer. We’re having a side salad of shredded cabbage and carrot, sliced green peppers, peeled and sliced cucumbers and quartered tomatoes, with Ranch dressing.

He’s even happier knowing there enough for another one for tomorrow’s lunch box.

[If you do want to make your own jerk marinade, this is the version I make: 25g onions, 2 scotch bonnet chillies, 50g fresh ginger, ½ tsp ground allspice, 15g thyme sprigs, 1tsp black pepper, 120ml white wine vinegar, 120ml dark soy sauce. Roughly chop the onion, chillies and ginger. Take the leaves off the thyme. Whizz in a food processor until you have a thick paste]