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

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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