Jamaican Lemon Jerk Chicken
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 370g per person. Country of origin: Jamaica. Features fresh lemon zest and/or juice. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 172 kcal
- Protein
- 12.6 g
- Carbohydrate
- 18 g
- of which sugars
- 3.6 g
- Fat
- 6.1 g
- of which saturates
- 1.5 g
- Fibre
- 2.4 g
- Salt
- 0.64 g
Ingredients
- 700g skinless chicken thighs
- 2 lemons, zest and 75ml juice
- 4 spring onions, chopped
- 2 garlic cloves
- 20g fresh ginger
- 1 Scotch bonnet, deseeded
- 1 tsp ground allspice
- 1 tsp dried thyme
- 1 tbsp rapeseed oil
- 300g cooked rice and peas
- 250g cabbage slaw
Method
Blend lemon, spring onions, garlic, ginger, chilli, allspice, thyme and oil.
Rub the paste into the chicken and refrigerate for at least 1 hour.
Grill or barbecue over medium heat until charred outside and cooked through.
Rest the chicken for 5 minutes and squeeze over a little fresh lemon.
Serve with rice and peas and crunchy cabbage slaw.
Reviews
My first attempt at Jamaican Lemon Jerk Chicken was a success, with one small note for next time. I marinated overnight and the chicken was deeply seasoned; next time I will keep all the chilli seeds.
John RedwoodI enjoyed making Jamaican Lemon Jerk Chicken and the instructions behaved exactly as promised. The slaw cooled the Scotch bonnet heat while keeping the whole plate crisp and colourful.
Roger ThorogoodJamaican Lemon Jerk Chicken earned a permanent place in my recipe folder. Lemon gave the jerk paste a bright edge that worked beautifully with allspice and thyme.
Steve Allanson