Bringing Together Flavour, Fire, and Caribbean Inspiration
This Jerk Hot Honey Chicken Roti is the result of an exciting collaboration between Maldon Salt, Weber Grills, and Alexander James (AJ), founder of All in a Box.
Combining authentic Caribbean-inspired flavours, premium outdoor cooking equipment, and the distinctive taste of Maldon Chilli Sea Salt, this recipe celebrates the joy of cooking outdoors and sharing great food with family and friends.
Why Cook on a Weber Slate Griddle?
For more than 70 years, Weber has been at the forefront of outdoor cooking, helping grill enthusiasts create unforgettable meals. The Weber Slate Griddle is designed for versatility, featuring a pre-seasoned carbon-steel cooking surface, even edge-to-edge heat distribution, and temperatures exceeding 500°F (260°C), making it ideal for everything from smash burgers and fajitas to perfectly charred jerk chicken.
The Weber Slate’s consistent heat control allows the jerk-marinated chicken to develop a beautiful caramelised crust while ensuring the homemade roti cooks evenly with the perfect balance of softness and char.
Meet the Chef: Alexander James (AJ), Founder of All in a Box
Alexander James, better known as AJ, is the Founder and Managing Director of All in a Box, an experience-led food and catering business that was born during lockdown from a simple idea: helping people create unforgettable food experiences at home. What started around AJ’s kitchen table in Buckinghamshire has grown into a thriving family-run business, delivering premium food experiences, corporate catering, events and nationwide gifting campaigns, while staying true to its roots of bold flavour, great comapny and memorable moments.
AJ’s food philosophy is heavily influenced by both Caribbean and British culinary traditions, bringing together vibrant spices, quality ingredients and outdoor cooking techniques. His pass for flavour is at the heart of every All in a Box menu, creating dishes that celebrate comfort food with a creative, modern twist. AJ has built a reputation for delivering food that connects people and creates lasting memories.
The Importance of Maldon Chilli Sea Salt In This Recipe
Greta seasoning is the foundation of exceptional food, and Maldon Chilli Sea Salt plays a crucial role in this recipe. The distinctive crunch of Maldon’s pyramid-shaped sea salt flakes combined with warming chilli create the perfect finishing touch for the sweet, spicy and smoky flavour profile.
Throughout the recipe, a range of Maldon Sea Salt flavours work together to build layers of flavour:
- Maldon Smoked Sea Salt adds a subtle smoky depth to the jerk marinade.
- Maldon Original Sea Salt enhances the roti dough, garlic yogurt and vibrant slaw.
- Maldon Chilli Sea Salt elevates the hot honey glaze and final presentation with a balanced chilli kick and signature flaky texture.
How to Make Jerk Hot Honey Chicken Roti
- Blitz all the marinade ingredients in a blender until smooth — this is ‘Pearl’s‘ recipe and it gets better the longer it sits. Coat the chicken thoroughly and marinate overnight in the fridge, minimum 12 hours. Don’t shortcut this; the depth of flavour comes from the time.
- For the roti, drain the soaked split peas and boil in fresh water for 15–20 minutes until just tender but still holding shape. Drain well and pulse in a food processor with cumin to a fine breadcrumb consistency — you want texture, not a puree. Spread on a tray and cool completely.
- In a bowl, mix the flour, baking powder, butter and Maldon Original Sea Salt. Add the warm water and bring together into a soft dough. Knead for 5 minutes until smooth, then rest covered for 30 minutes.
- Divide the dough into 4 balls. Flatten each, spoon 1 teaspoon of the split pea mix into the centre, pinch closed and roll out gently on a floured surface to a round about 20cm wide. Take your time — the filling wants to stay sealed in.
- Mix the slaw ingredients in a bowl, scrunch with your hands and leave to soften for 30 minutes. Stir the garlic yoghurt together and chill.
- Warm the honey, hot sauce and lime in a small pan until just loose. Season with Maldon Chilli Sea Salt and set aside.
- Get the Weber Slate properly hot — you want a steady, even heat across the surface. Lay the chicken skin-side down and don’t move it for 4–5 minutes. Flip, baste with the hot honey, and cook for another 4–5 minutes until charred and cooked through. Rest for 5 minutes, then slice.
- Brush the Slate with a little oil and griddle the roti for 1–2 minutes a side until puffed, golden and lightly charred. Keep warm under a clean tea towel.
- Build: roti base, smear of garlic yoghurt, sliced chicken, pile of slaw, extra drizzle of hot honey, pomegranate, coriander and parsley. Finish with a generous pinch of Maldon Chilli Sea Salt.
Discover More from Weber, Maldon Salt and All in a Box
- Explore the Weber Slate Griddle and Weber’s full outdoor cooking range.
- To elevate your everyday cooking, discover the complete Maldon Salt collection.
- For more creative recipes and inspiration, visit All in a Box.
