Jerk chicken is prepared by marinating chicken with lemon, chillies, soy and allspice. This dish is served with a radish and mango salsa.
Preparation time: 10 minutes (marinating time extra)
Cooking time: 20 minutes
Ingredients (Serves: 4)
Chicken breasts with skin or boneless thighs: 4
Olive oil: 2 tablespoons
Lemon juice: 2 tablespoons
Soy sauce: 2 tablespoons (For a gluten free recipe, use gluten free sauce)
Dark brown sugar: 2 tablespoons
Spring onions: 4 (chopped)
Garlic cloves: 2 (chopped)
Scotch bonnet peppers: 2(fresh, finely chopped)
Fresh thyme leaves: 2 tablespoons
Ground allspice: 2 teaspoons
For radish and mango salsa
Fresh mango: 1 (cubed)
Spring onions: 2 (finely chopped)
Radishes: 50 grams (thinly sliced)
Fresh thyme leaves: 1 teaspoon
Put all ingredients inside a food processor and blend till you get a smooth mixture. Alternatively, you can use a handheld, electrically operated mini chopper. Take the chicken breasts in a bowl and pour the marinade over them. Massage in and leave it for a few hours (marinate overnight, if it is possible).
When you start cooking, lightly spray some oil on a griddle pan and heat it up. Now take the chicken breasts and place them with the skin side down on the pan. Cook for about ten minutes at medium heat. Turn the chicken breast pieces over. Cook for another ten minutes. Now, leave the cooked chicken with the juices running clear for some time.
Radish and mango salsa
Mix the mango, radish, spring onions and thyme leaves together. Serve with griddled jerk chicken.
Tips and suggestions
If you have allspice berries with you, then grind or bash them using a mortar and pestle prior to mixing them with the other marinade ingredients. To make your jerk chicken hotter, just add one more Scotch Bonnet chilli. Always wash your hands after handling chillies. Instead of griddling, you can barbecue the chicken.