On a weekly basis I normally do all of the food planning on a Sunday or Monday. I plan the meals, write the shopping list and buy the weekly shop. Recently I’ve asked my husband to choose one new meal a week he wants to try to break up our dinner time routine and try some new things. Now, he’s a bit of a barbecue addict. This year he plans on building a pizza oven in the garden to accompany his barbecue (or his other child as I call it). It didn’t come as much of a surprise when he asked for jerk chicken thighs for dinner.
He loves dishes that I can cook easily in the house at any time of year, but can transfer easily to the barbecue for the summer months and this dish is perfect for that. It’s something I’d never cooked before, and to be honest, it was something I wasn’t sure I’d like. I love a bit of heat in my food but I don’t like it at the expense of the flavour of my food. I always assumed that jerk was a bit overpowering and so it never really cropped up on my to try list.
How wrong I was!
Now all the recipes I had used for research said that ginger should be grated into your jerk paste, but unfortunately it has on occasion brought me out in enormous rashes so I avoid it in recipes just incase. You can add some ginger if you like though for a bit more heat.
There aren’t any complicated methods that I need to go into with this either. It’s so simple. A perfect way to shake-up boring midweek when you don’t feel like cooking. Make the paste, coat the chicken, leave, cook, eat! This makes around 8 chicken thighs and makes an excellent leftover jerk chicken pasta for the next day – if you have any left.
So lets get to the recipe.
8 skinless chicken thighs
2 tbsp jerk seasoning
1 tbsp soy sauce
1 tbsp white wine vinegar
2 tbsp tomato purée
1 scotch bonnet, finely diced
zest and juice of 1 lime
1 clove garlic
salt and pepper
- Mix jerk seasoning, soy sauce, vinegar, tomato purée, chilli, lime, garlic salt and pepper in a bowl until smooth. Place the chicken thighs in a baking dish and cover in the paste. Cover with foil and place in the fridge.
- Leave to marinate for at least 4 hours, 12 hours preferably.
- Preheat oven to 180 degrees and take chicken out to come to room temperature. Cook thighs for 30-35 minutes, until juices run clear.
- Serve up with a lime wedge and rice or a fruity caribbean slaw (recipe coming soon).