Jerk Chicken
Food Busker hits Feast Festival at The Tobacco docks in Londons docklands armed with only a bad Jamaican accent and some Jerk Chicken.\r
What will the people of Feast Festival think? \r
Let the contest begin: The Street Vs. Food Busker.\r
BOOM.\r
\r
Subscribe, like and share people. ITS FOOD BUSKING BABY!\r
\r
Subscribe to my channel: \r
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Follow me on\r
Twitter \r
Instagram \r
Facebook \r
Follow my Viber Public Chat for exclusive content \r
\r
\r
Do you know where I can busk? Got any suggestion of an amazing food market near you. Let me know in the box below.\r
\r
For business enquiries: ftbusiness@freshone.tv\r
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Ingredients\r
For the marinade\r
1 dried guajillo chilli\r
1 jalapeno chilli\r
1 Madame Jeanette chilli\r
1 Habanero chilli \r
Thumb of ginger, peeled and roughly chopped\r
1 clove of garlic, peeled and roughly chopped\r
1 tsp All spice\r
½ tsp brown sugar\r
1 tbsp runny honey\r
1 tbsp sweet soy sauce\r
1 tbsp white wine vinegar\r
1 tbsp vegetable oil\r
\r
500g skin-on chicken thighs and/or drumsticks\r
Twist of coriander\r
2 limes\r
\r
Method\r
Slice the top off the dried guajillo chilli and shake out and discard the seeds, before toasting in a warm oven for 30 seconds. Place in a shallow bowl and cover with water to submerge. Soak for 15 minutes to rehydrate and bring out the flavours. Drain and place into a mini food processor. Slice each of the remaining three chillies lengthways, and add half of each one to the processor. Add the remaining marinade ingredients, and blitz to form a smooth marinade.\r
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Cover a baking tray with tin foil, and place the chicken on it in an even layer. Pour over the marinade, and using your hands, distribute the sauce so that each piece of chicken is thoroughly coated. Cover, and marinade in the fridge for a minimum of one hour, or overnight. \r
\r
Preheat the oven to 180°C. Cook the chicken, uncovered, for 40 minutes, until dark brown and golden. Remove a piece of chicken from the tray and with a sharp knife, cut it at its thickest point to ensure the meat is cooked all the way through. To serve, garnish with coriander leaves, lime wedges and a sprinkle of salt.
What will the people of Feast Festival think? \r
Let the contest begin: The Street Vs. Food Busker.\r
BOOM.\r
\r
Subscribe, like and share people. ITS FOOD BUSKING BABY!\r
\r
Subscribe to my channel: \r
\r
Follow me on\r
Twitter \r
Instagram \r
Facebook \r
Follow my Viber Public Chat for exclusive content \r
\r
\r
Do you know where I can busk? Got any suggestion of an amazing food market near you. Let me know in the box below.\r
\r
For business enquiries: ftbusiness@freshone.tv\r
\r
Ingredients\r
For the marinade\r
1 dried guajillo chilli\r
1 jalapeno chilli\r
1 Madame Jeanette chilli\r
1 Habanero chilli \r
Thumb of ginger, peeled and roughly chopped\r
1 clove of garlic, peeled and roughly chopped\r
1 tsp All spice\r
½ tsp brown sugar\r
1 tbsp runny honey\r
1 tbsp sweet soy sauce\r
1 tbsp white wine vinegar\r
1 tbsp vegetable oil\r
\r
500g skin-on chicken thighs and/or drumsticks\r
Twist of coriander\r
2 limes\r
\r
Method\r
Slice the top off the dried guajillo chilli and shake out and discard the seeds, before toasting in a warm oven for 30 seconds. Place in a shallow bowl and cover with water to submerge. Soak for 15 minutes to rehydrate and bring out the flavours. Drain and place into a mini food processor. Slice each of the remaining three chillies lengthways, and add half of each one to the processor. Add the remaining marinade ingredients, and blitz to form a smooth marinade.\r
\r
Cover a baking tray with tin foil, and place the chicken on it in an even layer. Pour over the marinade, and using your hands, distribute the sauce so that each piece of chicken is thoroughly coated. Cover, and marinade in the fridge for a minimum of one hour, or overnight. \r
\r
Preheat the oven to 180°C. Cook the chicken, uncovered, for 40 minutes, until dark brown and golden. Remove a piece of chicken from the tray and with a sharp knife, cut it at its thickest point to ensure the meat is cooked all the way through. To serve, garnish with coriander leaves, lime wedges and a sprinkle of salt.