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Jerk chicken

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Jerk chicken
A classic Jamaican dish that’s popular across the Caribbean. Jerk refers to the spicy seasoning the chicken is marinated in. Can be cooked in the oven or on the barbecue.
Serves
4
Prep
15 minutes + 6 hours to marinate
Cook
25 minutes
Each 219g serving contains (excludes serving suggestion)
KCal
272
Carbs
6.9g
Fibre
1.3g
Protein
30.7g
Fat
13.2g
Saturates
3.8g
Sugars
5.8g
Salt
0.67g
Fruit/Veg Portion
0
Ingredients

Ingredients

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
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Method

Recipe tips
  • Try serving with rice and peas and plenty of salad.
  • You could use this marinade on pork, fish fillets, large prawns or cubes of tofu.
  • You can add the chicken and jerk seasoning to a food bag, mix well and freeze it ready for future use.
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge and reheat until piping hot throughout.
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