Nutrition balance score
Good
Glycemic Index
46
Low
Glycemic Load
5
Low
Nutrition per serving
Calories305.2 kcal (15%)
Total Fat9.1 g (13%)
Carbs10.3 g (4%)
Sugars6.7 g (7%)
Protein43.7 g (87%)
Sodium562.4 mg (28%)
Fiber1 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
12boneless skinless chicken thighs
alternatively 1000g aka 2 lbs chicken breast
lime wedges
to serve
flaked sea salt
freshly ground black pepper
Marinade
6spring onions
trimmed and roughly chopped
20gfresh root ginger
chunk, peeled and roughly chopped
4garlic cloves
peeled and halved
2scotch bonnet chillies
stalks removed, I used regular chillies
1 Tbspfresh thyme leaves
1 tspground allspice
½ tspground nutmeg
½ tspground cinnamon
3 Tbspdark brown sugar
2 Tbspfresh lime juice
1 ½ Tbspdark soy sauce
Instructions
Step 1
To make the marinade, put all the ingredients in a food processor and blitz to make a thick purée. You’ll need to remove the lid and push the mixture down a couple of times with a rubber spatula until you get the right consistency.
Step 2
Put the chicken on a board and trim off as much fat as you can with good kitchen scissors. Slash each thigh a couple of times with a sharp knife, put them all in a bowl and season with a little salt and lots of freshly ground black pepper. Tip the jerk marinade on top and mix well, then cover and chill for at least 2 hours or overnight.
Step 3
Preheat the oven to 425°F (220 C), and line a large baking tray with baking parchment. Place the chicken on the tray, shaking off any excess marinade as you go and shaping the pieces back into neat thighs if they have opened out during marinating.
OvenPreheatStep 4
Bake the chicken for 25 minutes or until it is all thoroughly cooked, deep golden brown and charred in places. Serve hot or cold with lime wedges for squeezing and a large mixed salad. You could also serve small portions of rice if you like.
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