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Ingredients
- 4 chicken pieces, preferably chicken breast
- (...you can also use fish or whole plantains)
- For the sauce:
- 2 onions (chopped)
- 1-1½ scotch bonnet chillies (halved and seeded)
- 3-4cm of root ginger (peeled and chopped)
- ½ tsp ground allspice
- Small bunch fresh thyme (leaves only, no stalks)
- 1 tsp freshly ground black pepper
- 120ml/4fl oz white vinegar
- 120ml/4fl oz soy sauce
Details
servings 4
Level of difficulty Average
Preparation time 30mins
Cooking time 40mins
Cost Average budget
Preparation
Step 1
Preheat the oven to 200˚C/400˚F/Gas Mark 6.
Wash all the vegetables/ingredients for the Jerk Chicken Sauce and cut into small pieces. Place these in a large jug and blend until smooth.
If using chicken breast dice the chicken. If using drumsticks or meat on the bone, this can be left whole. Place the chicken in a large roasting tin and pour over the sauce. Cover using clingfilm and leave to marinate in the fridge for 20 minutes.
Roast in the oven for 30-40 minutes, turning the chicken once. Keep cooking until the chicken is cooked through – the juices should run clear.
Removing the skin from the chicken is a good way to reduce the saturated fat in this dish. Serve with a colourful coleslaw and wholegrain rice for a healthy tasty meal.
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Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
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