Jerk Chicken with Mango Salsa

Serves:  4;  Takes:  50 mins plus marinating;  Calories/Fat:  415 cals/30g;  Sodium/Added sugar:  0.2g/none

Ingredients:  8 chicken thighs; Salt

For the jerk paste:  2 tbsp vegetable oil; 2 shallots finely chopped; 2 garlic cloves, crushed; 2 tbsp Dunn’s River Jerk Seasoning; Zest and juice of 1 lime

For the salsa:  1 mango, peeled and cubed; 2 tbsp chopped coriander; 1 red chilli, deseeded and finely chopped; 1 shallot, finely chopped; Juice of 1 lime; 2 tbsp olive oil.

  • Mix all the ingredients for the jerk paste together and rub onto the chicken thighs.  Leave to marinate for at least 30 mins or overnight in the fridge.
  • To make the salsa, simply mix the ingredients together and season with salt.
  • Season the chicken thighs with salt and barbecue them, turning them occasionally, for 35-40 mins until thoroughly cooked through.

TIP: Use large plastic bags to marinade food.  They make it easier to rub the marinade evenly and don’t use much fridge space.

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