Jerk Chicken
A chicken dish with a bite by Antony Worrall Thompson
INGREDIENTS:
8 chicken thighs
For the marinade:
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp dried thyme
Half tsp chilli powder
Quarter tsp freshly grated nutmeg
1 tbsp Muscovado sugar
2 garlic cloves, crushed
2 tbsp grated onion
1 tbsp red wine vinegar
2 tbsp vegetable oil
1 tbsp lime juice
Salt and freshly ground black pepper
METHOD:
Combine all the marinade ingredients in a small bowl. Using a fork, mash them together well to form a thick paste.
Lay the chicken pieces on a board and make several lengthways slits in the flesh. Rub the seasoning all over the chicken and into the slits.
Place the chicken pieces in a dish and cover with clear film. Marinate overnight in the fridge.
Brush off any excess marinade from the chicken. Brush with the oil and place on a griddle pan. Cook, turning often, for about 15 to 20 minutes.
Serve hot with salad leaves and mango salsa.
The full article contains 171 words and appears in n/a newspaper.
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Last Updated:
09 June 2008 5:03 PM
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Source:
n/a
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Location:
Scarborough
