Jerk Chicken

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Jerk Chicken

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Spicy, tangy chicken, made all the better if you can marinate it overnight.

Ingredients

  • 1 Scotch bonnet chilli
  • 50g fresh coriander
  • 125 ml extra virgin olive oil
  • 6 cloves of garlic
  • 2 tbsp fresh ginger, grated
  • 4 scallions
  • 2 tbsp sugar
  • Juice of ½ lime
  • 1 tsp all spice
  • 6 boneless chicken breasts
  • To serve:
  • mango salsa and green salad

Instructions

  1. Remove the stack and seeds from the chilli. Blend all the other ingredients in a food processor to a paste.
  2. Put the chicken breasts along with the paste into a cooking bag and shake until all the meat is covered. Pop in the fridge for 3 hours (or alternatively leave over night)
  3. Then heat a griddle pan until smoking and place chicken breasts on. Cook for 6 minutes on each side or until cooked through.
  4. Serve with mango salsa and salad.
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