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

নোট

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