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.
Visit my shop to download this and 9 other Chicken recipes in the Chicken Volume 1 book. A recipe card is also available for download here.