Serves: 1

Jamaican Jerked Chicken

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Jamaican Jerked Chicken lg thumb

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)
  1. Mix all the ingredients together for the jerk mixture.
  2. Slash each chicken breast 2 or 3 times with a sharp knife and rub the jerk mixture over it, especially into the slashes.
  3. Cover the chicken breasts and chill in the refrigerator for at least 1 hour.
  4. Place the chicken breasts in a baking pan and spoon over any leftover jerk mixture.
  5. Bake in a preheated oven at 200°C/Gas Mark 6 for 25-30 minutes.
  6. The chicken is cooked when the juices run clear when pierced with a knife. If preferred, you can grill it instead.
  7. While the chicken is cooking, mix the papaya salsa ingredients together.
  8. 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).