Sweet n' Spicy, Coconut Jerk Chicken: 4 portions
Take 4 plump free range chicken breasts...or 4 leg and 4 wing joints if you prefer.
marinade in the following for at least 1 hour 1 fat garlic clove squashed, 4 tablespoons organic tomato ketchup, 4 tablespoons balsamic vinegar, 1 tablespoon molasses sugar, sea salt and black pepper, 1 or more teaspoons...how hot do you like it? of Jamaican jerk seasoning, or just use delicious Reggae Reggae Sauce as a marinade instead!
The Coalpot should be nice and hot... use tongs for easy handling, get your chicken on the grill... turning frequently to get that lovely bbq smokey flavour and colour..then put chicken in the Cookpot or pan with lid, add any remaining marinade or sauce...plus a small carton coconut cream, and a small tin of pineapple chunks in natural juice... and maybe a splash of rum... simmer gently, until chicken is sweet and tender and sauce is deliciously thick and sticky... lovely served with cous cous or rice and a crispy crunchy salad