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

Ingredients

• 800g chicken pieces
• For the jerk sauce
• 1tbsp fresh ginger
• 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
• 6 cloves garlic
• 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

Notes

Nutritional Facts

• Serving size: 389g
• (21% / 27%)   Calories: 534kcal
• (31%)Total fat: 17g
• (15%)   Saturated fat: 3g
• (34%)   Unsaturated fat: 12g
• (57%)   Cholesterol: 172mg
•   Trans Fat: 0.0g
• (11%)Total carbohydrates: 34g
• (30%)   Sugars: 9g
• (36%)   Fibre: 9g
• (124%)Protein: 62g
• Salts
• (57%)   Sodium: 1.1g
• (41%)   Potassium: 1.4g