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Jerk chicken skin#
Jerk chicken full#

It’s tangy and delicious, without being too spicy.

Jerk chicken full#

This Grilled Jerk Chicken recipe is full of authentic Jamaican flavor from the homemade marinade. Add a squeeze of lime juice for a bit of added zing!įor top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home. Jenn This post may contain affiliate links. Marinate and cook the chicken as above.įinely chop leftover chillies and spring onions and throw into a stir-fry. Great Value Boneless Skinless Chicken Breast, 3 lb (Frozen) 1 cup water 4 limes. Simply combine 2 tbsp ground allspice, 1 tsp onion granules, 1 tsp ground cinnamon, ½ tsp ground nutmeg, 1 tsp sea salt, 1 tbsp chopped thyme, 8 finely minced garlic cloves, 2 finely chopped Scotch Bonnet or mixed chillies, 2 finely chopped spring onions (including the green tops), 2 tbsp soy sauce, 2 tbsp clear honey, 2 tbsp soft brown sugar, and the juice of half a lime. Ingredients 6 skinless, boneless chicken breast halves - cut into chunks.

Serve with the chicken and lime wedges to squeeze over.įeeling inspired? Have a go at making the jerk marinade from scratch.

To make the dressing, put the mustard, oil and vinegar in a small jar with some seasoning, put the lid on and shake to mix.

Mix in a bowl with the rest of the salad ingredients. Jerk chicken is believed to have been conceived when the Maroons introduced African meat cooking techniques to Jamaica which were combined with native. Drain, rinse under cold running water to cool and then slice off the kernels by cutting down the length of the cobs with a sharp knife. Bring a pan of water to the boil, add the corn cobs and simmer for 8 mins.

Roast the chicken on a foil-lined baking tray for 30 mins, then turn the heat up to gas 6, 200☌, fan 180☌ and cook for another 20 mins or until cooked through. Method Pound the allspice berries, peppercorns and chilli flakes in a pestle and mortar until fine, then mix in the sugar and honey.

Preheat the oven to gas 5, 190☌, fan 170☌.

Marinate, covered, in the fridge for at least 3½ hrs, preferably overnight. Rub the marinade all over the chicken, working it into the cuts. Mix the marinade ingredients together and season.

Jerk chicken skin#

Make 4 diagonal cuts on the skin side of each chicken leg, down to the bone.