Jerk Chicken is a winner every time, a bit fancier than your average curry, but so easy and straight forward to whip up in the kitchen. We use our Irish Lager as part of the rub for the chicken, as this Helles style lager packs an intensity that sets off this Caribbean classic perfectly.
Combine 1/4 cup jerk paste with 1 cup sliced onion, 1/4 cup freshly squeezed lemon juice, with a pinch of salt and freshly ground black pepper and 3 garlic cloves chopped and place heady concoction in a zip lock bag with 4 chicken breasts and thighs. Marinate in the fridge overnight.
The following day, combine ¼ cup of Jerk Paste with O’Hara’s Irish Lager, 3 tablespoons of ketchup and a tablespoon of hot sauce (we like Mic’s Chilli selection from Co. Wicklow).
Place the chicken on a hot grill or even better on barbecue and continue to turn and coat with beer mixture for 20 minutes or until chicken begins to char.
Serve with brown crusty bread rolls, zesty green salads, and of course the rest of that bottle of O’Hara’s Irish Lager!