Jerk chicken
prep: 15 minutes + 6 hours to marinate
cook: 25 minutes
serving: 4
Nutrition Facts
each serving
KCal
272
Carbs
6.9g
fiber
1.3g
Protein
30.7g
Fat
13.2g
Saturates
3.8g
Sugars
5.8g
Salt
0.67g
Fruit/Veg Portion
-
Ingredients
all 15 types- 4 spring onions, chopped
- 2 Scotch Bonnet chillies, finely chopped
- 1 tsp freshly ground black pepper
- half tsp cinnamon
- half tsp ground nutmeg
- 1 tsp ground allspice
- 2 tsp dark brown sugar
- 2 cloves garlic, crushed
- 3 cm fresh ginger root, grated
- 1 tbsp fresh thyme leaves or 1 tsp dried thyme
- 1 tbsp reduced-salt soy sauce
- grated zest and juice 1 lime
- juice 1 orange
- 1 tbsp wine vinegar
- 4 chicken drumsticks and 4 chicken thighs (1 kilo), excess skin trimmed
Directions
4 steps in totalStep 1
To make the jerk seasoning, add everything except the chicken to a blender and blend to a paste. Or use a stick blender or pestle and mortar.
Step 2
Prick the chicken with a sharp knife and add to a food bag with the jerk seasoning. Leave for at least six hours or overnight, if possible.
Step 3
Preheat the oven to 190°C/gas 5. Spread the marinated chicken out onto a baking tray and bake for 25 minutes, until crisp and golden and starting to char on the edges.
Step 4
Alternatively, if barbecuing cover in foil and cook in the oven for 20 minutes. Then switch to the barbecue for another 10 minutes.
PRINT
I MADE IT
