Jerk chicken

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
  1. 4 spring onions, chopped
  2. 2 Scotch Bonnet chillies, finely chopped
  3. 1 tsp freshly ground black pepper
  4. half tsp cinnamon
  5. half tsp ground nutmeg
  6. 1 tsp ground allspice
  7. 2 tsp dark brown sugar
  8. 2 cloves garlic, crushed
  9. 3 cm fresh ginger root, grated
  10. 1 tbsp fresh thyme leaves or 1 tsp dried thyme
  11. 1 tbsp reduced-salt soy sauce
  12. grated zest and juice 1 lime
  13. juice 1 orange
  14. 1 tbsp wine vinegar
  15. 4 chicken drumsticks and 4 chicken thighs (1 kilo), excess skin trimmed

Directions

4 steps in total
Step 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.

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