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Easy Jerk Chicken
An easy take on the classic and super flavourful dish!
2
30 mins +
Caribbean
Ingredients
- 4 bone in skin on chicken thighs
- Juice of 1/2 lime
- 1 (or more) scotch bonnet peppers
- 1 cm ginger, peeled and chopped
- 2 garlic cloves
- 1/2 onion, chopped
- 2 stalks spring onion, chopped
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 1 tsp allspice
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp turmeric
- 1/2 tsp dried thyme
- Salt and pepper to taste
Instructions
Step 1
Add all the ingredients other than the chicken into a blender or food processor.
Step 2
lend into a thick paste. Stop and hand mix every so often if it isn’t blending nicely.
Step 3
Make a few holes or slashes in the chicken so that the paste can deeply into the chicken.
Step 4
Marinate the chicken in the paste, and refrigerate for at least an hour and up to overnight.
Step 5
Use a grill to cook chicken until internal temperature is 75c, about 15-20mins.
Step 6
To use an oven, preheat to 180c and cook for about 40 mins.
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Halal Friendly
Kosher Friendly
Recipe by
Head chef
