Simple Jerk Chicken

IMG_0195I don’t know if you remember my 6 Months To Get Fit post back in January, but I did promise to share this recipe with you back then. But as always, life got in the way and I totally forgot about doing it. So, I’m making it up to you now- and I promise that it was worth the wait!

There aren’t hundreds of ingredients to this recipe, which makes it a lot easier to make than some of the versions I’ve seen in the past. This is a spicy, flavourful and delicious dish- I hope you enjoy!

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Simple Jerk Chicken

Serves: 4     Prep Time: overnight

Jerk Marinade inspired by James Martin’s recipe

Ingredients

For the Chicken:

  • 4 Chicken Breasts
  • 100g red onions
  • 1-1½ scotch bonnet, deseeded (depending how brave you are)
  • 30g root ginger, peeled
  • ½ tsp ground allspice
  • small bunch fresh thyme, or dry if you have none
  • 70ml white wine vinegar
  • 70ml dark soy sauce

For the Rice:

  • 300g Basmati Rice
  • 400ml Coconut Milk
  • 1 Tin Kidney Beans
  • 3 tsp thyme (or one sprig)
  • 1 tsp allspice
  • 1 tbsp lime juice (or juice of half a lime)
  • Coriander to garnish
  1. Add all marinade ingredients into a blender and blitz until totally smooth. Pour over chicken and marinade for at least 1 hour, ideally overnight.
  2. Bake chicken at 190C for 25-30 minutes, turning halfway through. You can turn up the temperature in the last 5 minutes or so to blacken the chicken a little.
  3. When you have 10 minutes left on the chicken, add all rice ingredients into a saucepan, bring to the boil and then simmer on medium heat for 10 minutes.
  4. To serve, place chicken on top of the rice and garnish with coriander. Enjoy!

 

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Lifestyle and Beauty Blogger| My name's Imogen Beth Clegg and I share things from my life, travels and favourite products! Grab a chair, make a brew and get reading, I hope you'll stay for a while...

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