Recipe 04 ➺ Jake Kellie
BBQ Jerk Chicken with Lemony Herb Salad
Jake Kellie has a seriously impressive resume for a young gun chef, with a CV peppered with awards and powerhouse names, including Gordon Ramsay’s Maze, Heston Blumenthal’s Fat Duck, Peter Gilmore’s Aria, and David Pynt’s Burnt Ends. Jake has always been at the forefront of innovation and creation and has forged his career by pushing boundaries.
For Sometimes Always, Kellie has turned his attention to all things fire and brought us a playful dish that is full of Caribbean flair and generous flavour.
Ingredients & Method
TIMING
6hrs Prep Time
20mins Cooking Time
Feeds 2
FRESH INGREDIENTS
1 Whole chicken
1 Bunch spring onions
1 Bunch dill
1.5 Bunch tarragon
2 Bunches mint
2 Bunches parsley
1 Bunch chives
4 Anchovy fillets
2 Garlic cloves
Capers
LIQUID INGREDIENTS
100ml Lemon juice
300ml Olive oil
2L Water
DRY INGREDIENTS
100g Salt
Chili flakes
Black pepper
Caster sugar
Fine salt
250g Brown sugar
200g Kosher salt
6tbs Ground coriander seed
6tbs Ginger powder
6tbs Garlic powder
2tbs Allspice
3tbs Ground Black Pepper
2tbs Cayenne Pepper
3tbs Nutmeg Powder
1tbs Cinnamon powder
6hrs Prep Time
20mins Cooking Time
Feeds 2
FRESH INGREDIENTS
1 Whole chicken
1 Bunch spring onions
1 Bunch dill
1.5 Bunch tarragon
2 Bunches mint
2 Bunches parsley
1 Bunch chives
4 Anchovy fillets
2 Garlic cloves
Capers
LIQUID INGREDIENTS
100ml Lemon juice
300ml Olive oil
2L Water
DRY INGREDIENTS
100g Salt
Chili flakes
Black pepper
Caster sugar
Fine salt
250g Brown sugar
200g Kosher salt
6tbs Ground coriander seed
6tbs Ginger powder
6tbs Garlic powder
2tbs Allspice
3tbs Ground Black Pepper
2tbs Cayenne Pepper
3tbs Nutmeg Powder
1tbs Cinnamon powder
BRINE CHICKEN
Place water and salt into a jug and whisk until salt has completely dissolved. Then, place chicken upside down in a deep dish and pour brine mixture over until chicken is submerged (marinade for a maximum of 6 hours). Once complete, leave in fridge to dry until ready to cook.
GREEN SAUCE
Finely chop all ingredients and combine so that the flavours are balanced. Measurements are a rough guide so be sure to taste as you go until you’re happy with the flavour. Add a splash of olive oil to coat.
LEMONY HERB SALAD
Combine all dressing ingredients in a bowl and mix well, pour over herbs and season to taste.
SPICE MIX
In a food processor, blend the kosher salt until it’s fine. Then, blend black pepper and coriander seeds together until they’re fine (but not too much or it will be a powder). Then, add in the rest of the spices and sugar and blend a bit further. Measurements are a rough guide so be sure to taste as you go until you’re happy with the flavour.
ASSEMBLE
Start by lighting your fire (coals preferred) or a BBQ. Coat your chicken in your spice mix and let it sit for 30mins before cooking. Cook your chicken 8mins skin side down and a further 10mins on the following side (or until 61º core temperature).
Carve the chicken into pieces and place on top. Then, dress the chicken with the green sauce. Top with your lemony herb salad and serve.
Place water and salt into a jug and whisk until salt has completely dissolved. Then, place chicken upside down in a deep dish and pour brine mixture over until chicken is submerged (marinade for a maximum of 6 hours). Once complete, leave in fridge to dry until ready to cook.
GREEN SAUCE
Finely chop all ingredients and combine so that the flavours are balanced. Measurements are a rough guide so be sure to taste as you go until you’re happy with the flavour. Add a splash of olive oil to coat.
LEMONY HERB SALAD
Combine all dressing ingredients in a bowl and mix well, pour over herbs and season to taste.
SPICE MIX
In a food processor, blend the kosher salt until it’s fine. Then, blend black pepper and coriander seeds together until they’re fine (but not too much or it will be a powder). Then, add in the rest of the spices and sugar and blend a bit further. Measurements are a rough guide so be sure to taste as you go until you’re happy with the flavour.
ASSEMBLE
Start by lighting your fire (coals preferred) or a BBQ. Coat your chicken in your spice mix and let it sit for 30mins before cooking. Cook your chicken 8mins skin side down and a further 10mins on the following side (or until 61º core temperature).
Carve the chicken into pieces and place on top. Then, dress the chicken with the green sauce. Top with your lemony herb salad and serve.