Jamaican Jerk Chicken

Jamaican jerk chicken

Serves: 1-2          Prep: 1 hour 10 minutes

Ingredients

• 200g boneless, skinless chicken thigh Marinade

• 1 tbsp olive oil
• ½ tbsp honey
• 1 eschalot, roughly cut into rings
• 1 clove garlic
• 1 long green chili, seeded, roughly chopped
• 1 tbsp lime juice
• ½ tbsp soy sauce
• ½ tsp allspice
• ½ tsp cinnamon, ground
• ½ tsp nutmeg, ground

Method

1. Combine marinade ingredients in a food processor and process until combined.
2. Place chicken thighs in a large ziplock bag, pour in the marinade and mix it together until fully incorporated. Seal the bag and refrigerate it for 1 hour.
3. Preheat an oven to 190°C. Grease a baking tray with a bit of oil and arrange the chicken thighs on this in one layer. Bake for 30 minutes and serve.

Tips

• Grill the marinated chicken thighs on a barbecue/grill instead for a chargrilled, authentic flavour.
• Adjust the level of spice by adding or removing green chili.
• The chicken tastes best when marinated for longer. Prepare this dish in advance by marinating the chicken for 3-4 hours or overnight.
• This dish can be served with grilled pineapple, coconut rice, fresh mango slices, beans or salads.