Jerk Chicken Thigh Recipe – Easy & Authentic

1. In a food processor, add the garlic, ginger, lime juice, sugar, allspice, thyme, cinnamon, soy sauce, chilli (remove the seeds to reduce the heat), seasoning and nutmeg. Blitz it all in the blender until it is a rough paste. It should be liquid enough to drop from a spoon. Add the juice of another lime or about a tablespoon of water if it’s too dry.

Say hello to your jerk marinade! This can be kept in the fridge for 5 days or frozen for 3 months.

2. Slice three cuts in the skin of each chicken thigh to speed up the cooking and to allow the marinade to get under the skin. Pour about 3/4 of the marinade over them all and toss well. Keep the remaining marinade in a pot for later on.

Marinate the chicken overnight in the fridge for the best result or if you forgot.... 20 minutes in the fridge will have to do.

3. Then, cook the thigh pieces for 30 minutes on medium heat in a large pan with a lid. Once cooked, remove the lid and add the remaining marinade and stir well on medium-low heat. This can slow cook away while you work on the rest of the dish!

1. In a medium-size saucepan with a lid, add the kidney beans (including the liquid), coconut milk, onion, garlic, thyme & seasoning. Add 400ml of water, stir through & then bring to the boil.

2. Then, rinse the rice in a sieve until the water runs clear (4/5 times should do it). Once the Coconut Milk has reached boiling point add the rice, combine well and simmer for 20 minutes with the lid on.

I would recommend making a quick cabbage slaw by thinly slicing a red cabbage and add pineapple, black pepper and mint.

Once the rice is cooked, place the chicken on top with your side salad and enjoy with a cold Red Stripe!

BIFF, BOSH, WAGWAN NOSH!