Jerk Chicken

Name: Jerk Chicken
Cook time: 30 min
Total time: 30 min
Yield: Serves 2
Cuisine: Afro-Caribbean
Ingredients: 2 scallions, finely chopped, 1 tbs reserved for garnish; 1 Tbsp fresh ginger, finely grated; 1 clove garlic, minced; 1 Scotch bonnet chilli, finely chopped; 1 tsp allspice; 1 Tbsp lime juice; ¼ tsp dried thyme; 2 Tbsp vegetable oil; 2 Tbsp honey; 4 small boneless skinless chicken thighs; 1 pouch Tilda® Ready to Heat Peri Peri Rice; 1 banana, sliced lengthwise

For a taste of the Caribbean, try chicken marinated in flavorsome jerk spice and paired with our Peri Peri Rice.

31 - 60 Minutes
Medium
Serves 2

This recipe uses:

Peri Peri Basmati Rice

Where to buy

Ingredients

2 scallions, finely chopped, 1 tbs reserved for garnish
1 Tbsp fresh ginger, finely grated
1 clove garlic, minced
1 Scotch bonnet chilli, finely chopped
1 tsp allspice
1 Tbsp lime juice
¼ tsp dried thyme
2 Tbsp vegetable oil
2 Tbsp honey
4 small boneless skinless chicken thighs
1 pouch Tilda® Ready to Heat Peri Peri Rice
1 banana, sliced lengthwise

How to make Jerk Chicken

In a medium sized bowl, mix together the scallions, ginger, garlic, chile, allspice, lime juice, thyme, oil and honey.
Place the chicken thighs in an ovenproof dish and coat with the marinade. Marinate for at least 30 minutes or up to 2 hours.
Preheat the oven to 375° F.
Cook the chicken thighs for 20-30 minutes until browned and cooked through and the marinate has thickened.
Fry the banana in a griddle pan until brown and softened.
Heat the rice according to package directions.
Serve the jerk chicken with the rice and griddled banana, and scatter shredded spring onions on top.