Jamaican Jerked Chicken
Spice up an ordinary chicken breast with this zingy salsa and juicy jerk marinade!
- 2 x150g chicken breasts (skinless & boned)
- Cherry tomatoes ( to serve)
For the Jerk mixture
- 2 spring onions (finely sliced)
- 1 clove garlic (crushed)
- ½ teaspoon red chilli paste
- ½ teaspoon ground allspice
- ¼ teaspoon cinnamon
- Good pinch grated fresh nutmeg
- 1 Lime (grated (juice & zest))
- Freshly ground black pepper
For the papaya salsa
- 1 ripe papaya (peeled, deseeded and diced)
- 2 spring onions (finely chopped)
- 1 small red chilli (deseeded and chopped)
- 1 lime ((juice only))
- Few sprigs mint (chopped)
- Mix all the ingredients together for the jerk mixture.
- Slash each chicken breast 2 or 3 times with a sharp knife and rub the jerk mixture over it, especially into the slashes.
- Cover the chicken breasts and chill in the refrigerator for at least 1 hour.
- Place the chicken breasts in a baking pan and spoon over any leftover jerk mixture.
- Bake in a preheated oven at 200°C/Gas Mark 6 for 25-30 minutes.
- The chicken is cooked when the juices run clear when pierced with a knife. If preferred, you can grill it instead.
- While the chicken is cooking, mix the papaya salsa ingredients together.
- Serve the jerked chicken with the papaya salsa and some cherry tomatoes and plain boiled rice (4 Checks per 30g dry weight/75g cooked weight).