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Campervan Recipe: Caribbean Jerk Chicken | Vanlife Eats

There’s something undeniably liberating about the open road, the thrill of discovery, and the flavourful essence of cooking in a campervan. With the wind in your hair and the aroma of a delicious meal wafting through the air, the experience of vanlife transforms every meal into a joyous adventure. Today, we’re taking a culinary trip to the Caribbean with a delectable recipe for Jamaican Jerk Chicken, perfect for whipping up in your campervan.

Why Jerk Chicken?

Jerk chicken is a quintessential Caribbean dish known for its vibrant flavours, spicy kick, and aromatic spices. Traditionally grilled, this dish marries beautifully with the natural surroundings, evoking a sense of tropical paradise – ideal for enjoying after a day of vanlife exploration. What’s more, it’s a dish you can easily adapt to your campervan kitchen, requiring minimal prep and simple cooking techniques.

Ingredients

Before you hit the road, gather these ingredients to create your Caribbean feast:

• For the Jerk Marinade:

  • 4 chicken thighs (bone-in, skin-on for added flavour)
  • 2 spring onions, chopped
  • 2 cloves of garlic, minced
  • 1-inch piece of fresh ginger, grated
  • 1-2 Scotch bonnet peppers, deseeded (adjust for heat)
  • 2 tablespoons fresh thyme (or 1 tablespoon dried thyme)
  • 1 teaspoon allspice
  • 1 teaspoon paprika
  • 1 teaspoon cinnamon
  • Juice of 1 lime
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • Salt and pepper to taste
• For Serving:
  • Fresh salads or coleslaw
  • Rice and peas (canned or boiled)
  • Lime wedges

Preparation

1. Marinating the Chicken:
First, prepare your marinade. In a blender or food processor, combine spring onions, garlic, ginger, Scotch bonnet peppers, thyme, allspice, paprika, cinnamon, lime juice, soy sauce, brown sugar, salt, and pepper. Blend until you achieve a smooth paste.

In a large bowl or a resealable bag, add the chicken pieces and pour the marinade over them, ensuring every piece is well-coated. Allow the chicken to marinate for at least 1 to 2 hours, or even better, overnight if you have the time. This step infuses the chicken with those signature jerk spices, enhancing the flavour.

2. Cooking in the Campervan:
When you’re ready to cook, fire up your portable grill or stove. If you have a small grill, you can also cook this dish outside to enjoy the fresh air. Heat your cooking surface to medium-high.

Place the marinated chicken skin-side down and grill for about 5-7 minutes until you see that beautiful char. Flip the chicken and continue to cook for another 10-15 minutes, depending on the thickness of the thighs. Make sure the internal temperature reaches 75°C (165°F) to ensure it’s cooked through.

3. Serving Up:
Once cooked, allow the chicken to rest for a few minutes before serving. Pair your jerk chicken with a side of rice and peas, or a refreshing salad to balance out the spicy heat. Squeeze fresh lime juice over the top for a zesty finish.

Tips for Vanlife Cooking

• Portable Equipment: If you don’t have a grill, a portable stove can work just as well. Use a cast iron skillet for even cooking and an authentic charred effect.

• Quick Clean-Up: Bring along biodegradable wipes and a compact chopping board to make clean-up a breeze – an essential part of campervan living.

• Embrace Local Ingredients: Wherever your travels take you, consider stopping at local markets to source fresh, seasonal ingredients. Not only can this enhance your dish, but it also immerses you in the local culture.

Conclusion

Caribbean jerk chicken is the perfect dish to embrace the spontaneity of vanlife cooking. It’s hearty, flavourful, and bound to impress anyone you’re sharing the journey with. So grab your marinating chicken, fire up the grill, and let the rhythms of the Caribbean soundtrack your next adventure on the road. Happy cooking and safe travels!