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Nutrition Facts

Servings:
4
Amount Per Serving:
200 g

Calories

329

Protein:
23.2 g
Total Carbohydrates:
11.6 g
Sugar:
8.5 g
fibre:
Total Fat:
19.4 g
Saturated:
4.4 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
588 mg

Jerk Chicken

For some reason my wife thinks this is a funny name for a recipe. I have no idea why ;) Okay enough naughty talk, back to cooking. A very simple way to spice up some chicken. To get the most out of these yummy flavours, don’t skip on the marinade time. I’ve cooked this many-a-times and it never gets boring BUT, you have to let it sit and soak in those spices. Serving it up with a simple green salad with a lemon and oil dressing is the perfect accompaniment, especially if you’re after a light meal that won’t leave you with that feeling of regret (which none of my dishes do by the way).
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Serves

forksvg 4

Preptime

clocksvg 02hr 30min

Cooktime

clocksvg 00hr 45min

Ingredients

  • 500 g chicken (thigh or breast)
  • 1.5 tbs allspice
  • 5 cm ginger – peeled and roughly chopped
  • 2 tsp cinnamon
  • 3 garlic – peeled and halved
  • 2 hot chilli (habaneros –deseeded)
  • 2 tbs honey
  • 3 shallots – roughly chopped
  • 1 tbs thyme
  • 4 tbs lime juice
  • 2 tbs olive oil
  • 15 g fresh coriander – roughly chopped for garnish

Method:

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  • Preheat oven to 180 C
  • Combine all the ingredients (except chicken) in a blender and blitz for 20 sec
  • Remove from the blender and coat the chicken
  • Allow to marinade for 2 hours
  • Line a baking tray with baking paper
  • Pop chicken onto tray and throw into oven for 40-45 minutes or until golden and cooked through
  • Remove from heat
  • Garnish with fresh coriander

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