
Ingredients
- 1 good thumb size piece of ginger, sliced
- 2-3 scotch bonnet chillies, sliced
- 4 cloves garlic
- 3 spring onions, roughly chopped1 small brown onion, sliced in quarters and roughly chopped
- 1 mango- stoned, peeled and roughly chopped
- A few sprigs of thyme, leaves removed from stalks
- Juice of 1 lime
- 2 teaspoons allspice
- ½ teaspoon cinnamon
- 1 ½ teaspoons white pepper
- ½ teaspoon grated nutmeg
- 2 cloves
- 2 tablespoons of tamari
- 3 tablespoons of olive oil
- 1 tablespoon of panela sugar
- 1 tablespoon of molasses
- 1 ½ tablespoons Urban Forager Chicken Stock Concentrate
- 8 chicken thighs, skins on with bones intact
Instructions
- Place all ingredients except the chicken in a food processor and whiz up until you have a smooth paste.
- Place the chicken pieces into a glass or ceramic dish and pour over the marinade
- Cover and refrigerate overnight or for at least 1 hour
- Preheat your oven to 180C
- Remove the pieces of chicken from the marinade (this will now be your dipping sauce) set aside
- Grill the chicken on each side until brown and caramelized (about 5 minutes each side) in an oven proof pan
- Transfer the chicken to the oven and bake for 15-20 minutes or until no longer pink at the bone. The juices should run clear
- In a small saucepan, heat the remaining marinade on a low simmer for about 10 minutes, stirring regularly. Take care so that the sauce does not catch on the bottom of the pan
- Pour the sauce into a bowl and serve with the Jerk chicken
Tips
- For less heat in the marinade, use ordinary red chillies
- This dish is great served as a main meal with rice and beans, or alternatively you could serve chicken wings and dipping sauce as a finger food for entertaining
- Use gloves when slicing the peppers
- Any extra sauce can be stored in an airtight glass jar in the fridge for up to a week
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