Jerk Chicken

Preparation

1. Peel the ginger, garlic and onion
2. Juice the lime
3. Grind any whole spices
4. Put everything (except the chicken) into a blender to make the jerk sauce
5. Rub the sauce into the chicken pieces
6. Put everything into a bowl, cover and place in the fridge for at least 3 hours (ideally overnight)
7. Grill or BBQ the chicken for around 15mins per side, regularly basting with the remaining jerk sauce

Notes

Ingredients

• 800g chicken pieces
• For the jerk sauce
• 3tbsp garlic-ginger paste
• 1tbsp dried thyme
• 2tbsp fresh coriander
• 1tsp fresh parsley
• 3tsp muscovado sugar
• Pinch salt
• 2tsp cinnamon
• 1tsp ground coriander
• 2tbsp ground black pepper
• 1 nutmeg, ground
• 1 red onion
• 4 hot chillies
• 1 lime
• 2tbsp olive oil
• 2tsp soy sauce
• 100ml white wine vinegar
• 2tbsp good dark rum

Equipment

• Blender or food processor
• Knife
• Chopping board
• Large bowl
• Lid for bowl, or cling film

Nutritional Facts

• Serving size: 336G
• (19% / 24%)   Calories: 472kcal
• (31%)Total fat: 17G
• (17%)   Saturated fat: 3.4G
• (31%)   Unsaturated fat: 11G
•     Mono: 8.8G
•     Poly: 2.2G
• (57%)   Cholesterol: 172mg
•   Trans Fat: 0G
• (6%)Total carbohydrates: 19G
•   Starch: 0G
• (5%)   Sugars: 1.6G
•     Sucrose: 4.5G
•     Glucose: 1G
•     Maltose: 0G
•     Lactose: 0G
•     Fructose: 0.8G
•     Galactose: 0G
• (16%)   Fibre: 4.1G
• (116%)Protein: 58G
• Salts
• (45%)   Sodium: 898mg
• (26%)   Potassium: 917mg