Jamaican jerk chicken with rice and peas

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6 servings Prep: 1 hr

Want to make something different for Easter lunch? Try this recipe.

By Food24 April 18 2019
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Ingredients (15)

8 chicken thighs — bone in
2 limes — halved
hot sauce — optional
1 spring onions — roughly chopped
15 cm fresh ginger — peeled and chopped
3 garlic — cloves, crushed
onion — chopped
3 scotch bonnet chillies — deseeded and chopped
5 ml dried thyme
limes — juice only
30 ml soy sauce
30 ml sunflower oil
45 ml brown sugar
15 ml allspice — ground
salt — to taste
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Method:

Make a few slashes in the
chicken thighs and arrange chicken in a roasting pan or ovenproof dish.

For the jerk
marinade:

Combine all the
ingredients in a food processor, add 1 teaspoon of salt and blend to a purée.

Pour marinade over
chicken in roasting pan, rubbing it into all the openings.

Cover and leave to
marinate overnight in the fridge. Preheat oven to 180°C.

Cook for 45 minutes until
tender and cooked through.

Squeeze the roasted lime
over the chicken and serve with rice and beans.



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