RECIPE FOR JERK CHICKEN RECIPES

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JERK CHICKEN RECIPE - BBC GOOD FOOD



Jerk chicken recipe - BBC Good Food image

Succulent chicken thighs covered with jerk paste and simply roasted in the oven - perfect served with Caribbean rice & peas

Provided by Good Food team

Categories     Dinner

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 10

2 tbsp jerk seasoning
4 tbsp coconut cream
1 green chilli, deseeded and chopped
2 spring onions, finely chopped
8 thyme sprigs, leaves picked, plus extra to serve
2 garlic cloves, crushed
1 tbsp grated ginger
zest and juice 1 lime
8 chicken thighs, skin on and bone in
rice & peas, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. With a stick blender or in the small bowl of a food processor, whizz together the jerk seasoning, coconut cream, chilli, spring onions, thyme, garlic and ginger. Stir in the lime zest and juice, and season to taste.
  • Slash the chicken thighs down to the bone a couple of times, then smear over the jerk paste. Roast in the oven for 45-50 mins until golden brown and cooked through. Sprinkle over more thyme and serve with rice & peas.

Nutrition Facts : Calories 271 calories, FatContent 20 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 2 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 21 grams protein, SodiumContent 0.7 milligram of sodium

JERK CHICKEN WITH RICE & PEAS RECIPE - BBC GOOD FOOD



Jerk chicken with rice & peas recipe - BBC Good Food image

The Jamaican marinade has many versions, but John Torode likes his super spicy with a dash of soy. Serve with coconut basmati rice

Provided by John Torode

Categories     Dinner, Main course

Total Time 1 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 6

Number Of Ingredients 21

12 chicken thighs, bone in
1 lime, halved
hot sauce, to serve (optional)
1 big bunch spring onions, roughly chopped
thumb-sized piece ginger, roughly chopped
3 garlic cloves
½ a small onion
3 scotch bonnet chillies, deseeded if you want less heat
½ tsp dried thyme, or 1 tbsp thyme leaves
1 lime, juiced
2 tbsp soy sauce
2 tbsp vegetable oil
3 tbsp brown sugar
1 tbsp ground allspice
200g basmati rice
400g can coconut milk
1 bunch spring onions, sliced
2 large thyme sprigs
2 garlic cloves, finely chopped
1 tsp ground allspice
2 x 410g cans kidney beans, drained

Steps:

  • To make the jerk marinade, combine the spring onions, ginger, garlic, onion, scotch bonnet chillies, dried thyme, lime juice, soy sauce, vegetable oil, brown sugar and ground allspice in a food processor along with 1 tsp salt, and blend to a purée. If you’re having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up – don’t be tempted to add water, as you want a thick paste.
  • Taste the jerk mixture for seasoning – it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.
  • Make a few slashes in 12 chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.
  • If you want to barbecue your chicken, get the coals burning 1 hr or so before you’re ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins.
  • To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the halved lime and cook for 45 mins until tender and cooked through.
  • While the chicken is cooking, prepare the rice & peas. Rinse the basmati rice in plenty of cold water, then tip it into a large saucepan. Add the coconut milk, spring onions, thyme sprigs, garlic and ground allspice.
  • Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins. Add the kidney beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed.
  • Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.

Nutrition Facts : Calories 757 calories, FatContent 43 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 48 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 6 grams fiber, ProteinContent 38 grams protein, SodiumContent 2.6 milligram of sodium

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JERK CHICKEN RECIPE - BBC FOOD
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