Friday, 16 July 2010
Jerk Chicken
with a dipping sauce
10 chicken portions
Juice of 1 lime
For the marinade
50 ml vegetable oil
10 spring onions, finely chopped
4 cloves garlic, chopped
2 tbsp dried thyme
2 scotch bonnet chillies, de-seeded and chopped
4 tsp ground allspice
4 tsp cinnamon
2 tsp ground nutmeg
2 tsp salt
2 tsp freshly milled pepper
2 tsp dark brown sugar
Place the chicken portions in a large bowl and pour over the lime juice.
Place the marinade ingredients in a blender and mix until smooth.
Rub the blended mix all over the chicken. Cover the bowl with cling film and refrigerate for 3-4 hours or overnight.
To cook, place the chicken portions, skin side down, under a hot grill until cooked through, turn the chicken portions 2 or 3 times during grilling.
Serve with dipping sauce or rice.
For the dipping sauce
4 tbsp smooth peanut butter
2 tbsp warm water
2 tsp low salt soy sauce
2 tsp sesame oil
1 tsp cider vinegar
1 tsp grated orange zest
2 tsp sugar
1/4 tsp cayenne pepper
Combine all the ingredients in a bowl, mix until smooth.
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