Jerk Chicken
- 31 - 60 Minutes
- Medium
- Serves 3
For a taste of the Caribbean, try chicken marinaded in flavoursome jerk spice and paired with our Rice and Peas Steamed Basmati variant.
Ingredients
Method
- 1 Pouch Tilda Carribean Rice and Peas
- 8 chicken boneless chicken thighs
- 1 banana, sliced lengthways
- A couple of shredded spring onions
For the marinade
- 4 spring onions, finely chopped
- 1 thumb of ginger, finely grated
- 1 clove of garlic, crushed
- 3 scotch bonnet chilies, finely chopped
- 1 tsp allspice
- Juice of 1 lime
- A few fresh thyme leaves
- 2 tbsp. vegetable oil
- 2 tbsp. honey
Notes
- Pre-heat the oven to 190°c, Gas Mark 5
- Mix together all the marinade ingredients
- Place the chicken thighs in an ovenproof dish and smother with the marinade. Marinade for as long as possible, overnight is great if you have time
- Cook the chicken thighs for 30-40 minutes until brown and the sauce is sticky
- Fry the banana in a griddle pan until brown and softened
- Heat the rice as per the instructions on the pack
- Serve the Jerk chicken with the rice, griddled banana and scatter with shredded spring onions
