1. Combine thyme, garlic, allspice, ginger and chilli in a mortar and pound to a paste using the pestle. Add parsley and continue to pound to a paste. Stir in honey and lemon juice and season to taste. Deeply score chicken through the skin 3-4 times and place on tray. Pour marinade over chicken and rub into chicken. Stand at room temperature for 10 minutes while heating the barbecue.
2. Heat a barbecue grill or flat plate to medium. Add chicken to grill, cover with upturned roasting pan or barbecue lid and cook for 10-12 minutes on each side or until charred and cooked through. Transfer to a tray. Rest covered with foil for 15 minutes.
3. For the black bean salad, combine black beans, onion, lemon juice and 1/2 tablespoon of oil in a large salad bowl. Season. Combine capsicum and 1/2 tablespoon of oil in another bowl. Tip capsicum onto the preheated barbecue flat plate and barbecue until charred and soft, and then add to the salad bowl. Toss to combine. Serve jerk chicken with black bean salad and lemon wedges.
Tip 1: you can replace thighs with a whole butterflied chicken in this recipe with the drumsticks and thighs scored deeply, roasted in the oven at 180c fan-forced for 1 hour 10 minutes or until cooked through.
Tip 2: this jerk marinade is great over steaks or lamb cutlets
Tip 3: swap the black beans with canned kidney beans or canned chickpeas.
Tools you may need:
• barbecue grill plate; char-grill pan or large frying pan