The tastiest jerk chicken
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Servings
4
-
Cuisine
Jamaican
The tastiest jerk chicken
Report
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Share:
Ingredients
- 8 free-range chicken thighs– bone in and skin on
- splash of olive oil
- 2 Tbsp Worcestershire sauce
Jerk marinade
- 2 tsp all spice
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 6 cm ginger minced
- 4-6 sprigs thyme
- 8 cloves garlic crushed
- 2 tsp soy sauce
- 2 limes- juiced
- 1 Tbsp demarara / muscavado sugar
- 2 Tbsp olive oil
- 1-2 jalapeno chilli finely chopped
- 1 shallot or half a brown onion finely chopped
Instructions
- Make this the day before
- Place the chicken thighs into a large Ziploc bag and mix all the marinade ingredients together in a bowl. Pour this over the chicken in the bag and massage it all together until the chicken is well coated.
- Store in the fridge overnight, flipping the bag over when / if you remember to do this.
- Preheat the oven to 200C and get your rice on the go.
- Heat a splash of olive oil in a large non-stick frying pan, remove 4 thighs and shake off as much of the marinade as possible. Fry the skin side down until golden, flip and lightly brown the other side.
- Wipe the pan down if it has burned bits on the bottom and repeat this for the remaining 4 thighs.
- In a large casserole dish with a lid (or a roasting tray with foil) drizzle over the Worcestershire sauce. Place the chicken pieces on top. Pour over the marinade from the bag and spread it evenly over the chicken. Pace in the hot oven and roast with the lid/foil on for 15 minutes. Remove the lid and roast for a further 10-15 minutes.
- Chicken is cooked when the internal temperature is 75C / 165F.
- Serve with rice which you can cook while the chicken is roasting. I love a combination of wild and brown rice.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
